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Onion Soup Gratinée Lyonnaise
 Ingredients
Yield: 6 servings

• 1 tbsp. unsalted butter
• 2 tbsp. corn oil
• 1-1/4 lb. onions, peeled and sliced thin (see onion prep)
• 1/2 lb. Emmenthaler cheese, grated
• 1/2 lb. Gruyere cheese, grated
• 10 c. chicken stock
• 1-2 cloves garlic, peeled, crushed, and chopped
• 1/4 tsp. ground black pepper
• Salt to taste
• 1 French baguette, cut into 36-48 slices




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Elegant Country Dinner
Onion Soup Gratinée Lyonnaise
This classic Lyonnaise-style French onion soup is a hearty mixture of deeply-colored, caramelized onions, chicken stock, and layers of toasted French baguette. It's topped off with a thick, creamy cheese crust.

Preparation

Heat the butter and oil in a saucepan on high heat, add the onions, and sauté for 10-12 minutes until browned.

Mix the grated cheeses together and set aside.

Add the stock and garlic to onions. Boil gently, uncovered, for 20 minutes. Push the soup through a food mill, and add pepper and salt.

Preheat oven to 400°. Arrange bread slices in one layer on a cookie sheet and bake for 8-10 minutes. Place 6-8 slices in each of 6 12-oz. bowls and arrange bowls on a cookie sheet.

Turn oven up to 425°. Sprinkle 2 tbsp. of cheeses on top of bread and fill bowls to the rim with soup. Sprinkle 1/2 c. of cheeses on top of the soup, making sure it covers the soup and touches the entire inside edge. Bake for 30 minutes until cheese is melted and browned. Serve.

Claudine comments...
"Onion soup is a staple in France, and there are about as many different variations for onion soup as there are for meatloaf."

View Winter Recipes: 1 | 2 | 3 | 4

Recipe courtesy of Alfred A. Knopf, ©2001 Jacques Pépin

recipe slideshow
slideshowRecipe Slideshow
open quote
A gratinée is ideal for a late supper. All of the ingredients can be ready and the soup assembled just before serving.
close quote
 Technique Slideshow
chopping an onion

 Jacques' Tip:
For an onion soup not to collapse, the bowl has to be filled to the rim with stock and bread. The cheese layer should cover the whole surface, so it sticks to the side and forms a crust that holds its shape and doesn't sink.

Elegant Country Dinner
• Onion Soup Gratinée Lyonnaise
• Venison Steaks with Black Currant Sauce, Chestnut Puree, and Cranberry Relish
• Salad
• Roland Cheesecake with Blueberry-Currant Sauce

Wines
• Legacy '96
• Broadbent 5-Year-Old Reserve Madeira

See TV episode description

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