Jacques Pépin shares an easy recipe for onion soup gratinée—a.chiliad.a. French onion soup or onion soup with a golden crust of breadstuff and cheese.

"The onion soup or onion soup gratinée is a classic French dish that you will observe in all of the brasseries in French republic. It is made with sautéed onions and chicken soup or water; the gratinée refers to using staff of life and cheese to make the delicious crusty topping. It's a meal in itself, very frequently I have one with a salad and it makes a perfect dinner." —Jacques

For more recipes from around the globe, endeavor Priya Krishna's Roti Pizza or Jet Tila'due south Thai-Way Pineapple Fried Rice.

Ingredients

  • x to 12 slices baguette
  • 1 tablespoon butter
  • ane tablespoon olive oil
  • 1 onion, chopped (about 6 ounces or i½ cups)
  • 3 cups chicken stock
  • Common salt and pepper, to taste
  • iv ounces cheese, such as Swiss or Gruyère, grated (about one½ cups)

Preparation

Preheat the oven to 400°F. Toast baguette slices for about 7 to 10 minutes until browned.

 Add butter and oil to a medium saucepan over medium to low heat. When melted, add the onions and cook 12 to xv minutes on medium to depression rut. The onions should exist nicely browned. Add together the chicken stock and boil for 5 minutes. Season with common salt and pepper as needed.

Divide the bread slices between the ii bowls and acme with virtually ii tablespoons of the grated cheese. Ladle all of the soup into the two bowls over the bread and cheese; they should be very total. Sprinkle the rest of the cheese on top, making sure that information technology sticks to the border or lip of the bowls. Put the bowls on a foil-lined baking sail and place in the preheated oven for 25 to 30 minutes, until brown and puffy. Serve immediately.