1/7 Photos of Jacques Pepin's Onion Soup Gratinee
1 hr 10 mins
Chef Kate's Note:
This is an amazingly easy way to make classic French Onion Soup. The quality of your stock will determine the quality of the soup. This makes four lovely individual crocks of cheese topped soup, assuming your crocks will hold at least two cups.
My Private Note
Units: US | Metric
- 1Melt the butter in a large saucepan and saute the onions over medium high heat for about eight minutes or until they are lightly browned.
- 2Add stock, salt and pepper (if your stock is salted, do not add additional salt) and boil gently for about 15 minutes.
- 3In the meanwhile, pre-heat the oven to 400°F.
- 4Toast the baguette slices in the oven.
- 5Place one or two slices of baguette in the bottom of each of four ovenproof crocks.
- 6Add 1/4 cup of grated cheese to each crock and place the crocks on a cookie sheet.
- 7Ladle the onion and stock mixture into the crocks.
- 8Top with the remaining grated cheese, pressing some of the cheese against the lip of each crock.
- 9Bake for 35 to 45 minutes or until cheese is beautifully browned.
- 10In the last few moments, place the remaining baguette slices in the oven to warm.
- 11Serve the soup immediately with the toasted slices of baguette.
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Nutritional Facts for Jacques Pepin's Onion Soup Gratinee
Serving Size: 1 (838 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1149.8
- Calories from Fat 352
- Total Fat 39.1 g
- Saturated Fat 19.5 g
- Cholesterol 93.8 mg
- Sodium 2219.1 mg
- Total Carbohydrate 146.6 g
- Dietary Fiber 8.9 g
- Sugars 4.9 g
- Protein 53.0 g