Soup is a common dish with all ages. There are so many ways to cook soup of your choice.. Today I will show you how to make Onion Soup Gratinée quickly at home. By adding the word Gratinée means that you add some bread and broiled cheese on top. You can combine it with chicken stock or beef stock to make delicious onion soup. Now let's join with Jacques Pépin to figure it out.
Ingredients
- 1 tablespoon of olive oil. - ½ tablespoon unsalted butter. - 1 large onion, coarsely chopped, about 1½ cups. - 3 cups chicken stock, preferably homemade. - Salt and freshly ground black pepper. - 10 to 12 slices baguette, toasted. - 1½ cups grated Gruyère, Emmentaler or Swiss cheese.
Steps 1. Peel skin with onion and then slice it into small pieces. 2. Pour the oil and butter into the saucepan and heat them. . 3. Add onion into the saucepan. 4. Cut breads into at least 10 slices and put them into the oven to brown nicely. 5. Stir onions occasionally until they are caramelized and brown. Then adding the chicken stock and pepper, and additional salt if needed. Bring to a boil and cook for about 5 minutes. 6. Place five or six croutons in each of two soup bowls and sprinkle with a little of the cheese 7. Pour over the hot soup and top with the remaining cheese. 8. Put mixture into oven and bake until the cheese is melted, bubbling and golden brown, 25 to 30 minutes. ------------------------------------ We greatly appreciate the interesting video-creation team, so please allow us to upload this video to this channel in order to share knowledge and spread good values to all. The original video's source is credited below. Thank you very much! Cre: @americanmasters (YouTube)
Hi, I'm Jacques Pepin,
and this is American Master at Home.
Today, I want to show you how to make
the real onion soup, gratiné.
You know, the real, so,
you can do an onion soup, just the onion saute,
and with the chicken stock or beef stock,
and serve it like this by itself,
and that would be an onion soup.
But when you add the word, gratiné,
that is gratin, it is done with a crust of bread,
and of course, cheese, and usually the cheese used
is always a good Swiss cheese,
like Emmentaler or Gruyere, or something like that.
So here I have an onion, which is about eight ounces.
I'm going to do two, two gratinés today,
two, because they are large.
I have about half a tablespoon of butter,
and a tablespoon of oil here, olive oil.
I'm going to cut that into,
coarsely.
Probably have enough with that.
Six ounces onion, it's a bit too much here,
so I have a cup,
yeah, a cup and a half, about, of onion.
Good cup and a half.
And this has to cook for a while.
I would say 10, 15 minutes until it's nicely browned
before you add the stock.
You stir it occasionally.
My mother used to do hers by browning it a lot,
and she put a little bit of flour and water,
and then finish it in a big terrine.
But here we're doing the classic way,
with chicken stock, this bread.
So I have a baguette here,
and of course you can use any bit of stale bread usually.
I have three, six, nine,
I would say at least 10 slices of this.
I'm going to put that into the oven to brown nicely.
Maybe I'll put a couple more.
Okay, I have 12 little pieces of bread here.
I may not use all of it.
That goes into the oven.
I have three cups of chicken stock here,
and gruyere, grated.
About a cup, cup and a half of grated gruyere here.
I may not use all of it exactly.
And that would be for two gratinées like this.
And as you can see,
those are the bowls that I use for the gratinées.
There is one and the other.
My favorite one is this one.
Why? Because there is a lip here,
and you see the lip here.
So when you put the bread, the stock in it,
you finish, the bread will come to the surface.
You finish with the cheese.
The cheese will tend to glue here, make a crust.
And even if you do it ahead, it doesn't sink in.
This one, where there is a straight side,
the crust may sink in after.
So preferably you have this one.
Those are a cup and a half each.
So that's almost a whole meal.
Here it starts browning, as you can see.
Another while to go.
So as you can see here,
they are beautifully browned, nicely.
And it cooked about 12 minutes on medium to low heat.
And I have my three cup of stock.
Good stock here.
And depending on the seasoning of your stock also,
you have to taste it.
Add salt and pepper to taste.
Yeah, there is enough salt in this one.
I need some pepper.
So this will come to a boil.
Come to a boil, hand boil, about five minutes.
That's enough.
Okay, so this has been boiling like five minutes.
Zoning is good.
So here is my cup now.
My croutons are ready.
So I'm putting like five croutons.
Depends, you can do it a little less, a little more.
We're putting the whole thing, six croutons, right.
A little bit of cheese on top here.
A bit of cheese here.
I may need a little more.
When we have that at home,
usually it's dinner, you know, with a salad.
So here, I'm gonna fill that up.
You wanna fill that up basically to the top
and cheese on top.
And you have to be very generous with the cheese.
And I think this one is gonna stick to the other side here.
So add a cup of cheese here.
I think I'll use all of it.
So cup and a half of cheese,
which is about four ounces of cheese at the most.
Okay.
And that goes into the oven,
four to 425 for like 25, 30 minutes.
And this is it, the gratiné Lyonnaise.
As you said, the onion soup is the base.
If you say gratiné, it's a gratin on top
that with the cheese and the bread.
And I did it on the aluminum, nonstick aluminum foil.
There is already a bit of spoilage.
And that's a whole meal.
And that's really, really hot here.
Yeah, it's hot.
A real gratiné Lyonnaise.
Happy cooking.
Thank you for joining me.
For more, subscribe to this channel or watch here.
Thank you and happy cooking.
