Our Most Requested Soup Recipe Of All Time? This To Die For French Onion Soup! (2024)

FAQs

Why do you put baking soda in French onion soup? ›

The caramelized onions for this soup cook more quickly due to a pinch of baking soda but still have that deep, slow-cooked flavor. Topping the soup with hot, cheesy toasts prepared while the soup simmers, eliminates the need to bake the soup in specialty French onion soup bowls.

Although onions were plentiful and affordable by the poor, a medieval recipe in Le Ménagier de Paris, published in 1393, includes among its ingredients ginger and saffron – rare and expensive spices – making this version of the dish one for wealthy households.

With such a soup, a knife is your friend, not your enemy. Using both the soup spoon and the knife, push the baked cheese against the rim of the cup or bowl and cut it gently with the knife. Once you've broken the cheese barrier, you can use the knife again to nudge bits of cheese onto the spoon.

The official state cuisine shall be gumbo. Its use on the official documents of the state and with the insignia of the state is hereby authorized.

A few sprigs of thyme and a bay leaf elevate the soup even more, but I take it a step further, adding a splash of fish sauce for complexity and depth—don't worry, it won't taste fishy—and a hit of cider vinegar to balance some of that oniony sweetness.

The easiest way to thicken your French onion soup is with flour. You can also use cornstarch if you don't have any flour. Remember to never add the flour or cornstarch directly to the soup – otherwise you run the risk of it clumping.

Burned onions – result in bitter soup. Be careful to not burn the onions/cook them until they are too dark in color – you don't really need to cook them until they are dark brown – golden brown/light brown is enough.

Its history

A legend has helped to restore the image of this soup: it is said that while King Louis XV slept in his hunting lodge, he woke up because of a nocturnal craving. He would then have made a soup from what he had on hand: onions, butter and champagne.

Clam chowder nutrition

And Walsh agrees, “Clam chowder is one of the worst soups a person can eat. It's high in fat, calories and sodium.” There is 180 calories in a cup of clam chowder. The macronutrient breakdown in a cup of clam chowder is 20 grams of carbohydrates, 8 grams of fat and 6 grams of protein.

The classic French onion soup gets its name from its country of origin: France. After making its debut in the 18th century, it has become a national treasure. During ancient times (and still today), onions were cheap and easy to grow, and hence, readily available.

Did Vikings eat onion soup? ›

Parsnips grew wild at the time in Scandinavia, and are known from the sagas. The vikings were cultivating a wide array of onions, and we know for sure that they ate pea and onion soup. one particular popular onion was Garlauk, meaning farm onion, which of course is the same as Garlick.

Bread is essential to the French, who eat a lot of it, with each meal, each course – except desert when bread is put away. It is served in slices in a basket. Help yourself, then put the bread directly on the tablecloth, close to your plate – not on your plate. If you are in a formal place, bread plates might be used.

However, like anything else, French onion soup won't last forever. Once they've gone bad, leftovers will lose their quality and are at risk of spreading harmful bacteria. After it's been stored correctly, a container of French onion soup will safely last three to four days in the refrigerator.

This is my take on yakamein (New Orleans-style noodle soup) that's famous only locally, but is one soup you'll want to know about. Known in New Orleans as a very effective hangover cure—its nickname is Old Sober—it is also a beautifully comforting and delicious thing to eat.

The most famous of all French soups are onion (soupe à l'oignon), leek and potato (potage parmentier) and garlic (soupe à l'ail). Soups in France are generally made with broth or stock. They should first be delicate but then robust enough to make an impression in terms of flavor.

Gumbo (Louisiana Creole: Gum-bo) is a stew that is popular in the U.S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly flavored stock, meat or shellfish (or sometimes both), a thickener, and the Creole "holy trinity" – celery, bell peppers, and onions.

The French national dish is Pot-au-Feu (Pot on the fire). It is a soup with vegetables and meat. The meat is often beef but sometimes pork. There are also different kinds of vegetables and spices in it.