Is there anything more perfect on a cold day than a bowl of hot, cheesy soup? This time of year, I make some sort of iteration on French onion soup at least once a week. But I always come back to Jacque Pepin’s recipe. It’s just so simple — really, the most involved part is slicing up all those onions — and so perfect.
Jacques Pepin’s French Onion Soup.
- 3 Tablespoons unsalted butter
- 4 Cups thinly sliced yellow onions (3-5 onions)
- 10 Cups vegetable stock (or water)
- 1 Clove garlic, crushed and chopped very fine
- 1 Teaspoon salt (or more, to taste)
- 1 Teaspoon pepper (or more, to taste)
- 24 Very thin slices French bread
- 1 Pound gruyere or emmenthaler
6 12-ounce ramekins or oven-proof bowls
1. Preheat broiler.
2. In a large saucepan over medium heat, melt butter. Stir in onions and cook until just browned. Add stock, garlic, and salt and pepper. Bring to a boil and cook for 30 minutes.
2. While the soup is boiling, arrange bread slices on a large baking sheet. Toast in oven until browned. Adjust the oven temperature to 400 degrees.
3. Place ramekins on a baking sheet. Divide toast evenly among ramekins. Pour soup over bread, filling each ramekin half way. Add more stock to each bowl gradually, filling to the top. Sprinkle about 2 1/2 ounces of cheese over each bowl, making sure the cheese doesn’t fall into the liquid (the cheese won’t brown properly if it sinks into the bowl.) Press the cheese along the sides of the bowl so it forms a nice crust.
4. Bake for 30-35 minutes, or until the cheese has browned. Serve immediately.
Recipe Adapted From: Jacques Pepin.