Jacques Pepin'S Onion Soup Gratinee
- 2 tablespoons unsalted butter
- 3 onions, sliced
- 7 cups unsalted chicken stock, preferably homemade
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh ground pepper
- 16 slices baguette
- 10 ounces gruyere, grated on the large hole side of a box grater (or Comte or Emmenthaler)
- 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 400u0b0F.
- 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.
unsalted butter, onions, chicken, salt, fresh ground pepper, baguette, gruyere
Taken from www.food.com/recipe/jacques-pepins-onion-soup-gratinee-142658 (may not work)