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French onion soup (French: soupe à l’oignon [sup a lɔɲɔ̃]) is a soup of onions, gently fried and then cooked in meat stock or water, usually served gratinéed with croutons or a larger piece of bread covered with cheese floating on top. Onion soups were known in France since medieval times, but the version now familiar dates from the mid ...
French onion soup, an incomparably delicious and heartwarming dish of minced onions and beef stock, toasted bread, and grated and grilled Comté cheese, is a national treasure. Its gastronomic roots are in the broths of Ancient Rome, prepared for the first time over 8,000 years ago.
During the 18th century, French Onion Soup was a simple peasant dish made with onions, water, and stale bread. It was often served in large bowls and eaten with a wooden spoon. By the 19th century, the soup had become more refined, with the addition of meat broth, herbs, and spices.
The French onion soup history dates back to the 17th century. Legend has it that the soup was invented by King Louis XV . Late at night, at his hunting lodge, he was very hungry and he only found onions, butter, and champagne.
In reality, onion soup likely predates both Louis and Stanislas by centuries; an early version appears in Taillevent’s 14th-century cookbook Viandier, calling for cooking thinly sliced onions in...
French Onion Soup, a timeless classic, has its roots deeply embedded in French history, particularly during the French Revolution. This humble yet flavorful dish symbolizes the resilience and ingenuity of the French people during challenging times.
The French or Parisian onion soup (soupe à l'oignon or soupe d'oignons aux Halles) was already offered as food for merchants, customers and tourists in the Quartier des Halles in the 18th century.