French Onion Soup

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French onion soup. The name conjures up images of a rustic bowl brimming with rich broth, caramelized onions, crusty bread, and bubbling Gruyère cheese. It's a classic dish, perfect for a cozy night in or a fancy appetizer at a bistro.

The magic of French onion soup lies in its simplicity. Beef broth, slowly caramelized onions, a touch of wine, and often a splash of brandy come together to create a flavor profile that is both complex and comforting. The addition of a toasted baguette topped with a generous layer of melted Gruyère cheese elevates the soup to another level of indulgence.

This French Onion Soup recipe was inspired by Julia Child's recipe which my grandmother used to make, and has all kinds of stains on the pages in the cookbook. I use my homemade stock for the recipe but feel free to use store-bought.

I wanted to learn more about French Onion Soup so I dove into its history a bit.

Believe it or not, French Onion Soup isn't some recent culinary invention. Its roots can be traced back to ancient Rome! The Romans were big fans of onion-based soups, likely due to onions being an easily accessible and affordable ingredient. Fast forward to 18th century France, and the modern version of French onion soup as we know it began to take shape. It was seen as a humble dish, often enjoyed by workers in Paris' Les Halles marketplace.

Variations on a Classic

While the traditional French onion soup is a masterpiece in itself, there are a few interesting variations you might encounter:

• Lyonnaise Onion Soup: This version hails from Lyon, France, and often incorporates a poached egg on top of the bread and cheese.

• Modern Twists: Some chefs get creative with additions like different types of cheese, mushrooms, or even a touch of cream.

Here's my recipe: