Fantastic French Onion Soup

french-onion-soup-sAs mentioned before, I love my soups. And one of the soups I really enjoy is French Onion Soup. I love the little accent this soup has, the finesse of it, as if it had a revolution somewhere in its background. And how tasty and simple it is. However, it may be a problem for people that, unwisely, decide to stand downwind from you in the day or two after you enjoyed it…

And, as I recently procured the wonderful book, “New Complete Techniques” by Jacques Pepin, I now had a real French Onion Soup recipe from a real French chef. So, obviously a bag of onions was sacrificed in honour of this recipe.

The very important ingredient is not the onion, but the cheese. It needs to be a good Swiss Cheese, like Emmenthaler or Gruyere. I chose Gruyere, which I bought at the Boeremark from our artisan goat milk cheese provider, Petit Chevre.

The recipe is quite surprising, as one would think that French Onion Soup should be a thin runny broth, and black, as I used to remember it. Not at all. It was thick, cheesy and golden. This is because of the cheese and the toasted slices of baguette at its heart.


Onion 600g, thinly sliced, or 3-5 onions, depending on size
Gruyere Cheese 450g, grated
Unsalted butter 3 Tablespoons
Chicken Stock 2,4 liters
Garlic 1 teaspoon, finely chopped
Salt 1 teaspoon
Black pepper 1 teaspoon, crushed
Baguette 24 slices, cut very thin and toasted golden in a 200′ Celsius oven

How we went about it:

  1. Slice the onions very thin, melt the butter and, in a large saucepan at low heat, brown them for 10-12 minutes.
  2. Stir in the stock, garlic, salt, pepper and boil for 10 minutes.
  3. Preheat the oven to 200′ Celsius and toast the thinly sliced baguette for about 10 minuted, or until crisp and golden brown.
  4. Place 4 or 5 slices of this bread in each individual ovenproof bowl. Use a bowl with a rim, which will prevent the final cheese to sink into the soup as it cooks. Add a third of the cheese on top of the bread.
  5. Add the stock until the bowl is filled to the top. Sprinkle the rest of the cheese on top, but be careful not to push it into the liquid. Some of the cheese has to be on the rim, so that it grabs the rim as it cooks.
  6. You want the cheese to form a crust, so press the cheese that is on top of the rim against the rim to stick better.
  7. Place the bowls on a cookie sheet and bake for about 35 minutes, until it is nicely golden brown.
  8. Serve right away.


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