Soupe à l’oignon gratinée (French Onion Soup)

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Soupe à l’oignon gratinée (French Onion Soup)

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Onion soup is a vegetable soup made of sauteed onions and stock. Onion soup was traditionally served in poorer households and lower-class restaurants.
Onion soup is, and was, found in many countries, prepared in many different variations. What all recipes have in common are the onions and stock. From there on, anything goes……….:
Added red or white wine, beer, egg yolk, flour, cream, cheese, herbs, bread, vinegar, sugar, caramelized onions, sauteed but kept-white onions, puréed onions, sliced onion, diced onions, shallots, sausages, sherry, carrots, and probably another thousand different additions, depending on where in the world you encounter your onion soup.
Names/variations include “Pfälzer Zwiebelsuppe”, “Soupe Soubise”, “Schwaebische Zwiebelsuppe”, “Cipollata”,  “Cherbah”, and countless more.
And then, of course, there is the queen of all onion soups! –
Known and loved most everywhere in the world, it is “French Onion Soup” (Soupe à l’oignon / Soupe d’oignons aux Halles/ Soupe à l’oignon gratinée)
What makes this variation so special is the addition of bread and gruyere to the top of the onion soup, then it get’s some time in the oven or under the broiler until the top is a bubbly, fragrant, addictive, gooey mass of melted bread and cheese.
Each heavenly spoonful should contain some of the bread and cheese, some soup, and some onions.
Voilà, now you know why “French Onion Soup” is the best onion soup in the world 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Onion Soup  on  ChefsOpinion
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Click here for more  Soup  on  ChefsOpinion
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Soupe à l’oignon gratinée (French Onion Soup)

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Soupe à l’oignon gratinée (French Onion Soup)

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Soupe à l’oignon gratinée (French Onion Soup)

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Soupe à l’oignon gratinée (French Onion Soup)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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5 comments

  1. Well, Anneli,
    on a cool summer day, just turn the A/C to full blast, and you will enjoy this soup, no matter the heat outside 🙂
    (It’s been around 100F here in Florida, but with the A/C providing a cold haven, who want’s to go outside ?
    Cheers !

    Like

  2. All soups can be lovely, and some are heavenly. My grandmother (a self-taught cook) kept a stockpot and, even during post-war rationing, kept it full of bones and bits, and produced the most divine soups which fed and nourished us when food was short. I have always, as a result, had a real fondness for good soup, and as well as making my own, instinctively turn to the souls on restaurant menus and have been known to ask for recipes.

    Vivent les consommés et les potages de toutes les nations!

    Thank you, Hans

    Liked by 1 person

  3. Peter,
    For the sake of soup (and all good food), I hope one day we have a chance to share a meal 🙂
    Cheers !
    Hans
    .
    P.S.
    Your grandmothers stock pot is called a “grand jus”.
    One was kept in all professional kitchens until powdered flavor took over 😦
    Your Grandma knew what she was doing 🙂

    Like

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