Gratin Lyonnais

In making Soupe a l’oignon Gratinée, or French Onion Soup, there are two basic schools of thought:  1)  the Paris school, which developed around the wholesale market at Les Halles, and which always features beef broth  2)  the Lyon school, which demands a soup made with chicken stock, maybe because of the proximity to Lyon of Bresse and its famous  rouge-blanc-bleu chickens. I prefer the Lyonnais style, because the use of lighter flavored chicken stock allows the taste of the onions to be featured.

At Le Pichet and Cafe Presse, we add “duck jello” to our onions soup.  Duck jello is the term we use to refer to the gelatin rich duck juices that are left in the bottom of the pot when slow cooking duck legs for confit.   Clearly this is an ingredient that is not in every larder.  This sort of addition is typical of the French bistro kitchen, where nothing tasty is ever allowed to go to waste.

For  8 Servings:


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1 thought on “Gratin Lyonnais”

  1. Nichole (from Seattle!)

    Thank you for sharing this recipe! I just LOVE Le Pichet and Cafe Presse. I live walking distance from both. I could seriously eat and these two spots everyday for the rest of my life and die very happy.

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