French Onion Soup

How come French onion soup is such a big deal in France? Well, we can't mess with tradition — this is one of the best dishes every restaurant has been making on a daily basis for decades, and it's judged by its level of preparation. I've lived in Paris for 7 years. I arrived as a student and stayed a few years more. It's a magical city that really gets to you. One of the things I miss the most is the French onion soup I used to have at 'La Jacobine', a small restaurant with an amazing silky, heavy-textured onion soup covered with a lot of cheese — perhaps the best French onion soup I've had. In my opinion, a good onion soup is the essence of French bistro food. It's full of deep flavors that make you wonder how exactly they were created from an onion. Onion soup is a great way to see the transformation of a single ingredient — from its raw shape to a bronze form that builds a strong emulsion and turns into something completely different, strong in color and taste. This soup has two dominant flavors: the onions and the beef broth. Don't try to make this soup with chicken broth — it'll lose that heavy, silky taste that comes from the meat stock. The flavor comes from the time the onions spend in the pot, caramelizing all the sugars stored in them, with the butter creating a magical emulsion. This is the base of the soup, and it'll determine whether the onion soup ends up with a strong flavor or a weak one — so put your effort into stirring those onions. It's worth it.

Why should I put so much effort into this french onion soup?

There are easier and faster soups out there, and there's no doubt this dish is demanding — but this classic French cuisine gives you one of the most full-bodied, flavorful soups you'll ever find. If you're into French cooking, you've got to give it a go.