Recently, I was preparing for our “Winter in Valbonne, France” class, based on a meal I had in the village in 2019.
Looking for an authentic French Onion Soup, I came across a YouTube video of Jacques Pépin making a simple version his mother made for his family.
I watched the video – just 7 minutes long – a couple of times; took notes, and put it on paper. We made the version in the class and it was wonderful.
So now, I share it with you, with appreciation of both Jacques and his mother, Jeannette!
Happy Cooking!
Madame Pépin’s French Onion Soup
3 large yellow onions, peeled and coarsely chopped
3 tablespoons olive oil
4 ounces butter
8 cups chicken broth, homemade, if possible
Kosher salt and freshly ground pepper, to taste
20 slices baguette, toasted
3 cups grated Gruyère cheese
• In a heavy-bottomed stockpot, heat the olive oil and butter over medium-high heat. Add the onions, and stir occasionally, for 15 – 20 minutes until they are golden brown. (Be sure to monitor the heat as to not allow the onions to burn).
• While the onions are caramelizing, prepare the croutons. Place cut bread in a 450˚F oven for 10 minutes until toasted. Remove and set aside.
• Once the onions are caramelized, add the chicken broth and season with kosher salt and freshly ground black pepper, to taste.
• To serve, place 3 pieces of toasted baguette in the bottom of a 10 to 12-ounce, oven-safe bowl. Top with 1/2 of the grated Gruyère cheese. Ladle the soup (even amounts of broth and onions) into the bowls, and top with the remaining grated Gruyère cheese.
• Place bowls on a sheet pan and into the pre-heated oven. Heat for 30 minutes until the cheese is browned and bubbly.
Serves 4
