Onion Soup Gratin

When I got married, my husband said he loved soup. I had never made homemade soup.  The only soup I ever made came out of can.  I soon decided I was going to  give  homemade soup a try and now I probably make 20 varieties.  We eat a lot of soup. I even freeze it in 12oz. deli containers, that I get at GFS, so we always have a variety on hand.  

This recipe comes from Jacques Pepin and I believe it is the best onion soup recipe.  It is easy enough if you are a soup beginner and doesn't require a lot of ingredients.  It does, however, pack a ton of flavor.  It is savory and cheesy and the final presentation will impress even if you are a seasoned cook.

A couple of notes on the ingredients in this recipe.  First the stock.  This one calls for chicken stock, however, you can also use beef stock.  Both are delicious.  Homemade stock is always tastier no matter what you are making, but here is my rule about stock and soups.  If the stock is the "star" of the soup like chicken noodle, then use homemade.  If you are using stock as an ingredient like in potatoes soup, store bought is fine.  Just make sure that you are using a quality stock/broth.  There are a few good ones out there that I use; Kitchen Basics, Pacific Rim & even the organic ones from Costco or Sam's. Second the cheese.  Traditionally, Gruyere or Emmentaler cheese is used for this soup/gratin but I found that provolone also works nicely with this recipe.  Remember, a recipe can be a base for your creativity and taste.  How else would new recipes be created? 

2 tablespoons oil
1-tablespoon butter
1 ½ pounds onion, peeled and thinly sliced (about 5 cups)
½ teaspoon of dried thyme
Salt to taste
5 cups of chicken stock
¼ cup of red or white wine (optional)
 
For each crock
1 toasted slice of baguette bread1/4 inch thick cut diagonal
2 to 2 ½ ounces of Gruyere or Emmentaler cheese grated (about ¾ cup)
 
In a stockpot over medium high heat add the oil and butter.  When the butter has melted add the onions, thyme and salt.  Cover the pot and cook for about 10 minutes, stirring occasionally.  When the onions are quite tender, uncover and raise the heat slightly.  Cook for another 20 to 25 minutes stirring frequently until the onion are dark brown. (Lower the heat if the onions are in danger of burning)
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Stir in the stock, scraping any dark bits on the bottom of the pot. Bring the soup to a boil.
 
When soup is ready place crocks on a sheet pan.  Place one toasted baguette slice in each crock, ladle in onion soup and top with Gruyere cheese.
 
Place backing sheet in a 400-degree pre heated oven for about 20 minutes or until cheese is melted and golden brown.