French onion soup

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 or a large piece of bread. 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.

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, 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.