Jacques Pepin's Onion Soup Gratinee
Warm your soul with the timeless elegance of Jacques Pépin’s Onion Soup Gratinée, a classic French dish that’s as comforting as it is indulgent. This recipe combines the rich sweetness of deeply caramelized onions with a luscious broth of beef or chicken stock, enhanced by a splash of dry white wine for added depth. Topped with crispy, garlic-rubbed baguette slices and crowned with a blanket of golden, bubbly Gruyère cheese, this soup transforms simple ingredients into a luxurious, oven-broiled masterpiece. Perfect for cozy dinners or special occasions, this French onion soup is a must-try for those who adore hearty, flavor-packed comfort foods. Ready in just over an hour, it’s a culinary classic that’s sure to impress.
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Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 6 cups yellow onions, thinly sliced
- 1 teaspoon sugar
- 1 tablespoon all-purpose flour
- 0.33 cup dry white wine
- 6 cups beef stock or chicken stock
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 8 pieces baguette, sliced into 1-inch thick rounds
- 1 garlic clove, halved
- 1.5 cups Gruyère cheese, grated
Directions
Step 1
In a large, heavy-bottomed pot, heat the butter and olive oil over medium heat until the butter has melted.
Step 2
Add the sliced onions and stir to coat them in the fat. Sprinkle the onions with the sugar and cook, stirring frequently, for about 25-30 minutes or until the onions are golden brown and caramelized.
Step 3
Sprinkle the flour over the onions and stir well to combine. Cook for an additional 1-2 minutes to remove the raw flour taste.
Step 4
Deglaze the pot by adding the white wine. Stir and scrape the bottom of the pot to dissolve any caramelized bits. Cook for 2-3 minutes until the wine reduces slightly.
Step 5
Add the beef or chicken stock, bay leaf, salt, and pepper. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes. Discard the bay leaf before proceeding.
Step 6
While the soup simmers, preheat your oven to 375°F (190°C). Place the baguette slices on a baking sheet and toast in the oven for 8-10 minutes until golden brown. Once toasted, rub each slice with the cut side of the garlic clove.
Step 7
Set your oven to the broil setting. Ladle the soup into oven-safe bowls or crocks, leaving some room for the bread and cheese.
Step 8
Place a toasted baguette slice on top of each bowl of soup and sprinkle a generous amount of grated Gruyère cheese over the bread.
Step 9
Place the bowls on a baking sheet and carefully broil them in the oven until the cheese is melted, bubbly, and golden brown, about 2-4 minutes. Keep a close eye as broiling happens quickly.
Step 10
Remove the bowls from the oven, let cool slightly, and serve hot with a sprinkle of freshly ground black pepper.
Nutrition Facts
| Serving size | (4950.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7139.7 |
| Total Fat 128.2g | 0% |
| Saturated Fat 55.5g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 211.5mg | 0% |
| Sodium 18776.7mg | 0% |
| Total Carbohydrate 1145.4g | 0% |
| Dietary Fiber 87.9g | 0% |
| Total Sugars 126.2g | |
| Protein 292.9g | 0% |
| Vitamin D 10.1IU | 0% |
| Calcium 2726.4mg | 0% |
| Iron 39.0mg | 0% |
| Potassium 4887.7mg | 0% |
Source of Calories