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 |
| Dish details | |
| Serving temperature | Hot |
| Main ingredient(s) | Onion Beef broth Croutons Cheese |
| Variations | Vegan Versions |
French onion soup (Soupe à l'oignon) is an onion and beef broth or a beef stock based soup traditionally served with croutons and cheese as toppings. Although ancient in origin, this dish underwent a resurgence of popularity in the 1960s in the United States due to an increased popularity for French cuisine.[1]
Contents |
Onion soups have been popular at least as far back as Roman times. They were, throughout history, 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 traditionally with croutons and gruyère melted on top. The crouton on top is reminiscent of ancient soups (see History of Soup).
The rich flavor of the base is not due just to the broth, but to the caramelized onions.[2] Caramelization, in this case, is the procedure in which the onions are cooked slowly until the melting sugars approach burning temperature, becoming brown. Some recipes suggest a half an hour of cooking time, but many chefs and cooks allow for hours of cooking to bring out the complex flavors of the onions' sugars. Sweating the onions to draw out the liquid is an important step in caramelization. This can be accomplished by tossing the onions in a fat of choice (olive oil, butter, or bacon fat), adding salt, and then covering the pot and letting the onions cook over very low heat. The salt and heat draw the liquid out of the onions.[3]In the final stages of cooking, cognac or sherry is often used to enhance the caramelized onion flavor and to deglaze the pan.[4]
The base is usually topped with the crouton,[4] which will be very dry and crusty to allow it to withstand lying on the soup surface while baked or broiled with a good melting cheese on top. In some instances, a slice of plain bread can also be used. The soup is then served in the bowl or ramekin in which it was broiled or baked.
Variations of the basic recipe include: