French onion soup
| Frenchonionsoupbirmingham.jpg
Bowl of French onion soup
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| Origin | |
|---|---|
| Alternative name(s) | Onion soup |
| Place of origin | France |
| Region or state | All |
| Creator(s) | Multiple claims |
| Details | |
| Course served | Starter (entrée) |
| Serving temperature | Hot |
| Main ingredient(s) | Onions, beef or chicken stock, croutons, grated cheese |
| Variations | Vegan versions |
French onion soup (French: Soupe à l'oignon [sup a lɔɲɔ̃]) is a type of soup usually based on meat stock and onions, and often served gratinéed with croutons and cheese on top. Although ancient in origin, the dish underwent a resurgence of popularity in the 1960s in the United States due to a greater interest in French cuisine. French onion soup is usually served as a starter.[1]
History
Onion soups have been popular at least as far back as Roman times. Throughout history, they were seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in France in the 18th century,[1] made from beef broth, and caramelized onions. It is often finished by being placed under a grill in a ramekin with croutons and Comte melted on top. The crouton on top is reminiscent of ancient soups (see history of soup).
Preparation
Recipes for onion soup vary greatly:
Though the liquid is usually meat stock, it may be simply water. Milk may be added. It may be thickened with eggs or flour. It may be gratinéed or not.[2][3]
Generally, recipes specify that the onions should be cooked slowly, becoming caramelized. Brandy or sherry is added at the end. The soup base is often topped with a slice of bread (a "croute" or "crouton").
For the gratinéed version, the croute is topped with cheese and broiled or baked. The soup is then immediately served in the bowl or ramekin in which it was broiled (or, in the United Kingdom, grilled), baked, or—in family-style—immediately transferred to individual serving bowls via a ladle.
See also
- French cuisine
- French onion dip
- List of French soups and stews
- List of onion dishes
- List of soups
- Onion sauce
References
- ↑ 1.0 1.1 French onion soup. The Food Timeline
- ↑ Robert Courtine, Derek Coltman, trans. (1973) The Hundred Glories of French Cooking. Farrar, Straus and Giroux. p. 18. ISBN 0374173575
- ↑ Marie Ébrard (1927) La bonne cuisine de Madame E. Saint-Ange, Editions Chaix. p. 186.
External links
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