Soupe à l'Oignon
Paris, France
Soupe à l'oignon is a deeply savoury French onion soup made by slowly cooking onions until they become soft, sweet and caramelized before combining them with broth. It is traditionally finished with toasted bread and grated cheese, then browned under the grill until the top becomes bubbling and golden.
The result is much richer than its short ingredient list suggests. The sweetness of the slowly cooked onions balances the salty broth and melted cheese, while the toasted bread gives the soup texture. It is particularly satisfying on a cold evening and makes a good introduction to the comforting side of traditional Parisian brasserie cooking.
Why locals eat it
Onion soup has a particularly strong connection with the history of Paris's restaurants and markets. Paris's tourism office notes that it became popular in restaurants around the former Les Halles market, where it was served at night to workers and late-night revellers. It remains a familiar dish in Parisian brasseries today.
Local tip
Look for a bowl where the cheese has been properly browned and the bread remains substantial underneath it. The soup should taste of slowly cooked onions rather than simply salty broth. It's especially well suited to a casual brasserie meal on a cool evening.
Typically made with
Onions, Beef broth, White wine, Bread, Gruyère cheese, Butter. Recipes vary — always check with the vendor if you have allergies.