Dish

Soupe à l’oignon

Soupe à l’oignon is a hearty soup that is perfect for cold winter days. The soup is made by caramelizing onions in butter and then simmering them in beef broth. The soup is then topped with a slice of bread and melted Gruyere cheese. The soup is rich and flavorful, with a sweet and savory taste that is sure to please.

European cuisine› Western European cuisine› French cuisine

Soup

Origins and history

Soupe à l’oignon has been a staple of French cuisine for centuries. The soup is believed to have originated in the 18th century and was often served to French soldiers during the Napoleonic Wars. The soup became popular in the United States in the 1960s and is now a classic dish in many American restaurants.

Dietary considerations

Gluten-free

Variations

There are many variations of Soupe à l’oignon, with some recipes calling for the addition of white wine or brandy to the soup. Some recipes also call for the soup to be topped with croutons instead of bread.

Presentation and garnishing

The soup is typically served in a crock or bowl, with the bread and cheese on top. The soup is then broiled until the cheese is melted and bubbly. The soup is garnished with fresh herbs and served hot.

Tips & Tricks

To ensure that the onions are caramelized evenly, it is important to stir them frequently and to cook them over low heat. It is also important to use a good quality beef broth to ensure that the soup has a rich and savory flavor.