Soupe à l'oignon

Dish information

Soupe à l'oignon gratinée, commonly known as French onion soup, is a humble yet iconic comfort food that boasts a rich and fascinating history rooted in frugality and culinary innovation. Although often associated with traditional French bistros and fine dining, its origins are decidedly more modest. The use of onions in soups dates back to Roman times, but the direct ancestor of modern French onion soup likely emerged in the 18th century. Popular legend attributes its invention, or at least its refinement, to King Louis XV. Supposedly, after a hunting trip, he found himself in a hunting lodge with nothing but onions, butter, and champagne (or rum, depending on the telling). He quickly improvised a soup that became an instant favorite. Another popular theory credits Nicolas Appert, the inventor of canning, during his time as a chef in Champagne. However, it's more probable that this soup evolved from simple, hearty peasant dishes designed to utilize readily available and inexpensive onions. Early versions were prepared from a strong beef broth, caramelized onions, and stale bread. The addition of gruyère cheese and the 'gratinée' (broiling to form a melted, bubbly crust) likely became popular in Parisian restaurants and open-air markets, particularly Les Halles, in the late 19th and early 20th centuries. These establishments served the nourishing soup to night workers and revelers, often in the early morning hours, providing warmth and sustenance. French onion soup embodies the French culinary philosophy of elevating simple ingredients through careful technique—slowly caramelizing onions to release their sweetness and depth, then creating a rich, flavorful broth, crowned with bread and melted cheese. It's a testament to French gastronomic ingenuity, turning humble ingredients into a world-renowned delicacy.

Timeline

• 1700s

  The precursor to modern French onion soup is believed to have been invented or popularized by King Louis XV.

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  1800s

  The soup becomes a common dish in Parisian bistros and markets, particularly among night workers.

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  1930s

  French onion soup gains international recognition, becoming a staple of French cuisine abroad.

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  1960s

  Popularity surges globally, seen as a classic and comforting French dish in restaurants worldwide.