French Onion Soup Gratinée - Jacques P'epin

2 tbsp. oil
1 tbsp. butter
1 1/2 pounds onions, peeled and thinly sliced (about 5 cups)
1 tsp. minced fresh thyme or 1/2 tsp. dried thyme
1/2 tsp. salt
5 cups hot chicken stock
1/4 tsp. black pepper
3 or 4 slices of baguette, about 1/4 inch thick cut on the diagonal
3/4 cup Gruyere or Emmental cheese, grated

Place a 4 quart saucepan over medium-low heat and add the oil and butter.  When the butter has melted, add the onions, thyme and 1/2 tsp. of salt and mix together thoroughly.  Cover the pan and cook for about 10 minutes, stirring occasionally.  When the onions are quite tender, uncover and raise the heat slightly.  Cook for another 20-25 minutes, stirring frequently, until the onions are dark brown and have caramelized in the pan.  Lower the heat if the onions are in danger of burning,

Stir in the hot stock, scraping any crystallized juices from the bottom of the pan, and bring the soup to a boil.  Taste and season to taste. Cover and simmer for about 10 minutes).

Note from Julia Child:  It is important to cook the onions properly.  Start them slowly, cooking them covered, then brown them over moderately high heat.  (Sometime I add a bit of sugar to deepen the color).

For Onion Soup Gratinée (French onion)

Make croutons, toast a dozen or so baguette slices on a baking sheet in a 400 F degree oven, until crisp and starting to color, about 10 minutes.

When the soup is ready arrange the individual crocks on a baking sheet.  Put the croutons (whole or broken into large pieces) into the bottom of each crock, and sprinkle about 2 tablespoons of cheese on top.  Ladle in a cup or more soup, to fill the crock to the inner rim (about 1/4 inch from the top).  Heap a large mound of grated cheese all over the surface of the soup, using the rest of the cheese for each crock. 

Place the baking sheet in the oven and bake for 30-40 minutes, until the chees is dark brown and has formed a crust over the soup.  Move the hot crocks carefully to individual plates and serve.

Source:  Julia and Jacques:  Cooking at Home pg. 50