French Onion Soup Gratinée
About this recipe
French Onion Soup Gratinée is a classic French dish that combines rich, caramelized onions with a cheesy, toasted bread topping. Jacques Pépin's version emphasizes the importance of achieving a deep caramelization of the onions to enhance the soup's flavor, making it warm and comforting for any occasion.
This recipe is straightforward, allowing both seasoned cooks and beginners to create a deliciously satisfying dish. The addition of Swiss cheese and the method of baking it until golden creates a delightful gratinée that elevates the traditional onion soup experience.
Ingredient notes
- Use 15-20 slices of baguette for the croutons.
- You can substitute low-salt canned chicken broth for homemade chicken stock if needed.
- The recipe calls for 3 cups of thinly sliced onions, but you can use anywhere from 2.5 to 4 cups based on your preference.
Tips from Home Cooking with Jacques Pépin’s video
- Caramelizing the onions for 15 to 30 minutes is crucial to develop a deep, sweet flavor that defines the soup.
- Using an ovenproof bowl with a lip helps keep the cheese on top, preventing it from sliding off during baking.
- Bake the soup in the oven instead of under the broiler to achieve a better crust.
Good to know
- How many servings does this recipe yield?
- This recipe yields 4 servings.
- What is the total time needed to prepare this dish?
- The total time needed to prepare French Onion Soup Gratinée is 1 hour.
- What type of cheese is recommended for this recipe?
- Swiss cheese is recommended for this recipe.
- How long should I bake the soup in the oven?
- Bake the soup for approximately 35 minutes, or until a golden crust forms on top.
No life story here — the video and the recipe are the whole point. All credit to Home Cooking with Jacques Pépin: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 400°F (200°C).
- 2
Arrange the bread slices on a cookie sheet and bake for 8 to 10 minutes, until browned. Remove from the oven and set aside, keeping the oven on.
- 3
Melt the butter in a large saucepan over medium heat. Add the sliced onions and sauté for 15 to 30 minutes, until they are dark brown and caramelized.
- 4
Add the chicken stock, salt, and pepper to the caramelized onions. Bring to a boil and cook for an additional 20 minutes.
- 5
Push the soup through a food mill to achieve a smooth texture.
- 6
In an ovenproof soup tureen or large casserole, arrange one third of the toasted bread at the bottom. Sprinkle with some of the grated cheese.
- 7
Add the remaining toasted bread and more cheese, saving enough to sprinkle over the top of the soup.
- 8
Fill the tureen with the hot soup, sprinkle the reserved cheese on top, and place on a cookie sheet.
- 9
Bake for approximately 35 minutes, or until a golden crust forms on top.
- 10
At serving time, bring the soup to the table. Combine the egg yolks with the port in a deep soup plate and whip with a fork.
- 11
Make a hole in the top of the gratinée with a ladle, pour in the wine mixture, and fold into the soup with the ladle. Stir everything together and serve.
Heads up — we had to guess a little:
- Inferred quantity of onions based on the range provided.
Credit where it’s due: this recipe was transcribed from Home Cooking with Jacques Pépin’s original video on YouTube. Follow them there — it’s their dish.
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