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Jacques Pépin shares an easy recipe for onion soup gratinée—a.k.a. French onion soup or onion soup with a golden crust of bread and cheese.
"The onion soup or onion soup gratinée is a classic French dish that you will find in all of the brasseries in France. It is made with sautéed onions and chicken soup or water; the gratinée refers to using bread and cheese to make the delicious crusty topping. It’s a meal in itself, very often I have one with a salad and it makes a perfect dinner." —Jacques
Preheat the oven to 400°F. Toast baguette slices for about 7 to 10 minutes until browned.
Add butter and oil to a medium saucepan over medium to low heat. When melted, add the onions and cook 12 to 15 minutes on medium to low heat. The onions should be nicely browned. Add the chicken stock and boil for 5 minutes. Season with salt and pepper as needed.
Divide the bread slices between the two bowls and top with about 2 tablespoons of the grated cheese. Ladle all of the soup into the two bowls over the bread and cheese; they should be very full. Sprinkle the rest of the cheese on top, making sure that it sticks to the edge or lip of the bowls. Put the bowls on a foil-lined baking sheet and place in the preheated oven for 25 to 30 minutes, until brown and puffy. Serve immediately.