French Onion Soup Gratinée
Today, we're bringing you a slice of culinary heaven with Jacques Pépin's French Onion Soup Gratinée. If you're in the mood for something warm, comforting, and incredibly flavorful, you're in the right place.
As Jacque walks you through this amazing recipe, you'll learn the secrets to achieving that perfect, cheesy, golden Gratinée on your French Onion Soup. Whether you're a seasoned chef or a beginner in the kitchen, this recipe is sure to impress.
If you enjoy this recipe and want to see more culinary delights, don't forget to hit the like button, subscribe to our channel, and let's embark on this delightful French cuisine journey with Jacques Pépin!
Here's what you'll need:
15–20 thin slices of baguette
3 tablespoons of unsalted butter
2-3 medium onions, thinly sliced
6 cups of homemade chicken stock (or low-salt canned chicken broth)
1/2 teaspoon of salt (adjust to your taste)
1/2 teaspoon of freshly ground black pepper
2 cups of grated cheese
Preheat the oven to 400 degrees.
Arrange the bread slices on a cookie sheet and bake for 8 to 10 minutes, until browned. Remove from the oven and set aside. (Leave the oven on.) Melt the butter in a large saucepan. Add the onions and sauté for 15 minutes, or until dark brown.
Add the stock, salt, and pepper. Bring to a boil and cook for 20 minutes. Push the soup through a food mill.
Arrange one third of the toasted bread in the bottom of an ovenproof soup tureen or large casserole. Sprinkle with some of the cheese, then add the remaining bread and more cheese, saving enough to sprinkle over the top of the soup. Fill the tureen with the hot soup, sprinkle the reserved cheese on top, and place on a cookie sheet. Bake for approximately 35 minutes, or until a golden crust forms on top.
At serving time, bring the soup to the table. Combine the yolks with the port in a deep soup plate and whip with a fork. With a ladle, make a hole in the top of the gratinée, pour in the wine mixture, and fold into the soup with the ladle. Stir everything together and serve.
Classic French Onion (Onyo) Soup! | Chef Jean-Pierre
Hello There Friends, today I make a recipe that has been HIGHLY requested on the channel, a classical French Onion Soup! This is by far the best ways to prepare a Onion soup. I hope you all enjoy making this with me! Let me know what you think in the comments.
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French Onion Soup | How to make a Classic Perfection ???????? ????????????
When it's cold outside it's the perfect time to make French Onion Soup, one of our favorite soups, to warm the day a bit.????
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Tarif yorumlarda arkadaşlar????
Here's the Recipe for the Perfect Classic Onion Soup
Ingredients
2 tbsp butter
2 tbsp olive oil
6 medium yellow onion
2 cloves garlic
2 fresh thyme sprigs
Salt and black pepper
2 tbsp Worcestershire sauce
2 tbsp flour
1 cup pulled/shredded beef
8-9 cups beef broth
1 baguette, sliced
1 cup grated Gruyere or Mozzarella
Bread bowl (optional)
Instructions:
In a large Dutch oven or pot, heat butter and olive oil over medium heat. Add the onions and fresh thyme and cook by stirring occasionally until the onions are soft and caramelized for about 20-25 min.
Add garlic, flour, Worcestershire sauce, and pulled beef and continue to cook by stirring occasionally for another 10 min.
Add beef broth, salt, and pepper. Increase the heat to medium-high and bring the soup to a simmer. Cook for 10-12 min.
While the soup is simmering, preheat the oven to 450F and line sliced bread on a baking sheet, drizzle both sides of the baguette slices lightly with olive oil. Toast until lightly brown for 4-5 min.
Ladle the soup in a bread (or a regular) bowl.
Add a slice of bread onto the top of each bowl of soup and top with the gruyere cheese (or mozzarella if you prefer mild cheese). Switch the oven to broil and broil the bowl of soups until the cheese bubbles and is lightly brown.
Serve warm.
If you use bread bowl, you should serve it immediately before the bread soaks too much soup.
Bon Appétit, Buen Provecho and Afiyet Olsun!
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How To Make Amazing French Onion Soup
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Today we're making French onion soup! This is a great soup to enjoy all fall and winter long. Take your time with the onions and if you can, refrigerate it overnight for even more flavor. Enjoy!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS WITH GRAM AMOUNTS
For the caramelized onions
4 pounds (1.8kg) yellow onions - sliced thinly from root to stem
2 tablespoons (28g) olive oil
3 ounces water
1 teaspoon (5g) salt
4 tablespoons (56g) butter
Making the soup
1 tablespoon (8g) flour
1 tablespoon (11g) tomato paste
1/2 cup (120g) dry vermouth or 1 cup (240g) dry white wine
1 tablespoon (13g) brandy or sherry - optional
1 tablespoon (~4g) fresh thyme leaves
8 cups (1.9kg) low-sodium beef stock
4 cloves garlic - minced
~8 slices baguette 1/2 thick, or enough to mostly cover the soup bowl
1 1/2 cups (140g) Gruyere - sliced or shredded
salt and pepper - to taste
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Classic French Onion Soup | Easy Recipe
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Support my wee channel (only if you want :)
or why not consider clicking the ‘join’ button here on YouTube to become a channel member?
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Hello Folks!
I hope I find you all well. Today I made a delicious pot of French onion soup…this was requested by one of my lovely Patrons :) So hello Murray, I hope you like it and give the soup a go! I haven’t had French onion soup for YEARS! This used to me go-to if we were out for lunch or even out to dinner…if this was on the menu, I’d usually order it :D But this is the first time I’ve made my own….it worked out wonderful and I’ll definitely be making it again.
Everything I used will be below.
-Cheryl x
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What I used - Serves 3-4
* 200g (7oz) Beef/steak (optional)
* 350g (12 oz) Brown onions - thinly sliced
* 500ml (17.5 oz) Beef stock
* 500ml (17.5 oz) Water
* 60g (2 oz) Salted butter
* 100g (3.5oz) Grated cheese per bowl of soup- I used Comte, but Gruyere works great too
* A few slices of French bread
* Salt & pepper to taste
* Pinch of sage (optional)
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Classic French Onion Soup Recipe with Crostini and Gruyere Cheese
Not much out there that makes me happier than a delicious warm pot of soup, and more specifically French Onion Soup. If you make it you appreciate the robust flavors even more knowing you spent at least 15 minutes crying over peeling and slicing onions and then again when caramelizing them over an hour while constantly stirring. Onions in there raw form are great on a burger, in ceviche or possibly with tartar, but onions that are caramelized belong on just about anything, including a soup.
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Classic French Onion Soup Recipe with Crostini and Gruyere Cheese
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 20
Author Chef Billy Parisi
Ingredients:
For the Soup:
3 ounces of unsalted butter
4 each peeled and thickly sliced yellow and white onions
1 ½ tablespoons of sugar
6 finely minced cloves of garlic
2 cups of red wine I used cabernet sauvignon
96 ounces of beef stock
2 tablespoons of chopped fresh thyme
2 tablespoons of balsamic vinegar
Kosher salt and fresh cracked pepper to taste
For the Crostini::
1 French baguette cut into ½” thick slices
1 stick of melted unsalted butter
Kosher salt and fresh cracked pepper to taste
For the Toppings:
1 pound of shredded gruyere cheese
fresh thyme sprigs for garnish
Instructions:
1. In a large rondeaux over medium-low heat, melt the butter and caramelize the onions very well (can take up to an hour).
2. Half way through the cooking process add in some sugar to help brown.
3. Once caramelized add in the garlic and sweat for 3 to 4 minutes.
4. Next, de-glaze with red wine and cook the liquid until it is most absorbed into the onions.
5. Next, add in the beef stock and simmer for at least 20 minutes.
6. Finish with fresh thyme, salt and pepper and adjust with balsamic vinegar.
7. Pour the soup into an oven safe bowl and top off with a few crostini’s and add on at least ½ cup of gruyere cheese.
Place the soup on a sheet tray and cook it under the broiler on high heat for 3 to 4 minutes or until the cheese is browned and melted. 8. Garnish with thyme sprigs.