Best 2 Jacques Pepins Onion Soup Gratinee Recipes

Indulge in the classic French comfort food, onion soup gratinée, elevated by the culinary expertise of Jacques Pépin. This timeless dish features caramelized onions bathed in a rich beef broth, topped with a golden-brown crust of Gruyère cheese and toasted croutons. Savor the sweet and savory symphony of flavors as you dive into this comforting culinary masterpiece. Dive into the nuances of classic onion soup gratinée, enriched with white wine and Cognac for a depth of flavor. Experiment with a vegetarian twist, where vegetable broth replaces the beef, showcasing the natural sweetness of onions. Discover the secrets of slow-cooking the onions for a velvety texture and explore a gluten-free variation using almond flour for a crispy, flavorful topping. Elevate your culinary skills with Jacques Pépin's guidance, and create an unforgettable onion soup gratinée experience that will delight your taste buds and warm your soul.

Check out the recipes below so you can choose the best recipe for yourself!

JACQUES PEPIN'S ONION SOUP GRATINEE

Jacques Pepin's Onion Soup Gratinee image

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.

Provided by Chef Kate

Categories Lunch/Snacks

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

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)

Steps:

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.

FRENCH ONION SOUP GRATINEE

French Onion Soup Gratinee image

About as good as it gets! This is the version of French Onion Soup that people seek when they go to restaurants. I have been making it for 30 years and it never fails to please. It makes an exquisite presentation, too!

Provided by Jersey Tomato

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes

Time 1h15m

Yield 4

Number Of Ingredients 17

Ingredients

4 tablespoons butter
1 teaspoon salt
2 large red onions, thinly sliced
2 large sweet onions, thinly sliced
1 (48 fluid ounce) can chicken broth
1 (14 ounce) can beef broth
½ cup red wine
1 tablespoon Worcestershire sauce
2 sprigs fresh parsley
1 sprig fresh thyme leaves
1 bay leaf
1 tablespoon balsamic vinegar
salt and freshly ground black pepper to taste
4 thick slices French or Italian bread
8 slices Gruyere or Swiss cheese slices, room temperature
½ cup shredded Asiago or mozzarella cheese, room temperature
4 pinches paprika

Steps:

Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!

Nutrition Facts : Calories 617.8 calories, Carbohydrate 39.5 g, Cholesterol 113.9 mg, Fat 35.9 g, Fiber 4.2 g, Protein 29.7 g, SaturatedFat 20.8 g, Sodium 3335.7 mg, Sugar 10.6 g

Tips:

Use a variety of onions for a more complex flavor. Try using yellow, white, and red onions.
Caramelize the onions slowly over low heat. This will bring out their sweetness and flavor.
Use a good quality beef broth. This will make a big difference in the flavor of the soup.
Add a splash of white wine to the soup for extra flavor.
Use a variety of cheeses for the gratinée. Try using Gruyère, Parmesan, and Emmental cheeses.
Broil the gratinée until the cheese is golden brown and bubbly.
Serve the gratinée immediately, with a side of crusty bread.

Conclusion:

Jacques Pepin's onion soup gratinée is a classic French dish that is perfect for a cold winter night. The soup is rich, flavorful, and comforting, and the gratinée cheese topping is the perfect finishing touch. This soup is sure to be a hit with your family and friends.