Dish · french
French Onion Soup
Onions cooked slowly until deep brown and sweet, simmered in beef stock, then topped with a toasted baguette slice and melted gruyere browned under a broiler.
Where it comes from
Onion soup fed French cooks cheaply for centuries, since onions and bread stayed affordable when little else did. The cheese-topped, broiler-browned version associated with Paris bistros took hold by the nineteenth century.
What cooks argue about
Cooks argue over how long to caramelize the onions: some cook them for over an hour until deeply browned and jammy, while others rush it with added sugar or baking soda.
Versions
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What goes in it
Each one opens everything else made with it.
onion
beef stock
gruyere
butter