French onion soup, called soupe a l'oignon in French, is a classic French dish of onions sauteed and then simmered in meat stock or water, traditionally served as a hot starter topped with croutons or a piece of bread and melted cheese in a gratineed presentation. Onion soups of various kinds have existed in France since medieval times, but the version familiar today took shape in the mid-19th century in the area around Les Halles, then Paris's principal food market, where local restaurants began serving the soup with a generous topping of grated cheese browned under heat, creating the gratinee des Halles. That dish became popular across social classes, serving both market workers and late-night diners in the neighborhood around the market.
Facts
Origin Period, From (Year)Sourced to the subject's own account Origin RegionSourced to the subject's own accountParis, France (Les Halles market district; earlier onion soup traditions known across France since medieval times) 1 Classification
CourseSourced to the subject's own account Dietary SuitabilitySourced to the subject's own accountContains Meat or Poultry 1 FAQs
Did early onion soups include melted cheese?
No. The cheese-topped gratin version dates from the mid-19th century at Les Halles in Paris.
No. In the 18th century account given by Alexandre Dumas, the soup consisted of three main ingredients: fried onions, water and croutons, and a similar recipe from the reign of Louis XV adds only a spoonful of lean broth. None of these early recipes call for grated cheese or gratinating. The familiar version with a grilled cheese topping dates from the mid-19th century, in the restaurants around Les Halles market in Paris.
What cheese is used on French onion soup?
Usually Gruyère, Comté or Emmental.
The cheese for the gratin is usually Gruyère, Comté or Emmental. It is put on a crouton or larger piece of bread floating on the soup, and the soup is put under a grill and served au gratin.
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Source French Onion Soup (Wikipedia)tier 3
Sources
1. French Onion Soup (Wikipedia)
WikipediaHistory section, third paragraph, first sentence
The modern version of French onion soup dates from the mid-19th century, in Les Halles, the large food and flower market in Paris.
History section, second paragraph, first sentence
According to Alexandre Dumas in his Grand dictionnaire de cuisine (1873), onion soup was introduced to the royal court at Versailles in the 18th century after Louis XV's father-in-law, the exiled Polish King Stanislas, enjoyed it at an inn and insisted on learning the recipe.
Introduction
French onion soup (French: soupe à l'oignon [sup a lɔɲɔ̃]) is a soup of onions which are sautéed 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.
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