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Recipe for :

Onion Soup Gratinée

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. Shirley said:

"This recipe comes from Jacques Pepin. It's delicious".


2 Tblsp. oil
1 Tblsp. butter
1 1/2 lbs. onions, peeled and thinly sliced (about 5 cups)
1 tsp. minced fresh thyme sprigs or 1/2 tsp. dried
1/2 tsp. salt, or more to taste
5 cups hot chicken stock, homemade or low sodium canned broth
1/4 tsp. freshly ground black pepper, or more to taste
1/4 cup red or white wine (optional)

For each crock of onion soup gratinee:
3 or 4 slices of baguette, about 1/4 inch thick cut on the diagonal
2 - 2 1/2 oz. Gruyere or Emmentaler cheese, grated (about 3/4 cup)


Special equipment:
Heavy bottomed 3 or 4 quart saucepan with a cover to make the soup; small (11 oz.) soup crocks or a large crock or heavy casserole for the gratinee version.

Set the saucepan over medium low heat and add the oil and butter. When the butter has melted, add the onions, thyme, and 1/2 teaspoon of salt and mix together thoroughly. Cover the pan and cook for about 10 minutes, stirring occasionally. When the onions are quite tender, uncover and raise the heat slightly. Cook for another 20 - 25 minutes, stirring frequently, until the onions are dark brown and have caramelized in the pan. Lower the heat if the onions are in danger of burning.

Stir in the hot stock, scraping any crystallized juices from the bottom of the pan and bring the soup to a boil. Taste and adjust the seasonings, adding salt and pepper to taste. Add the wine. The amount of salt will vary depending on the broth. Cover and simmer for about 10 minutes.

The soup may be served plain or gratineed as follows:
To make croutons toast a dozen or so baguette slices on a baking sheet in a 400º oven until crisp and starting to color about 10 minutes.

When the soup is ready, arrange the individual crocks on the baking sheet. Put the croutons (whole or broken into large pieces) into the bottom of each crock and sprinkle about 2 tablespoons of cheese on top. Ladle in a cup or more soup, to fill the crock to the inner rim (about 1/4 inch from the top). Heap a large mound of grated cheese all over the surface of the soup using the rest of the cheese for each crock. Place the baking sheet in the oven and bake for 30 - 40 minutes until the cheese is dark golden brown and has formed a crust over the soup. Move the hot crocks carefully onto individual plates and serve.

Shirley Cline