Jacques Pepin's Onion Soup Gratinee

Recipe by Chef Kate
READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt the butter in a large saucepan and saute the onions over medium high heat for about eight minutes or until they are lightly browned.
  • Add stock, salt and pepper (if your stock is salted, do not add additional salt) and boil gently for about 15 minutes.
  • In the meanwhile, pre-heat the oven to 400°F.
  • Toast the baguette slices in the oven.
  • Place one or two slices of baguette in the bottom of each of four ovenproof crocks.
  • Add 1/4 cup of grated cheese to each crock and place the crocks on a cookie sheet.
  • Ladle the onion and stock mixture into the crocks.
  • Top with the remaining grated cheese, pressing some of the cheese against the lip of each crock.
  • Bake for 35 to 45 minutes or until cheese is beautifully browned.
  • In the last few moments, place the remaining baguette slices in the oven to warm.
  • Serve the soup immediately with the toasted slices of baguette.
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