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French Onion Soup

Nutritional Information

1 cup, french onion soup

  • Calories 369
  • Calories from Fat 148.77
  • Amount%DV
  • Total Fat 16.53g25%
  • Saturated Fat 7.657g38%
  • Monounsaturated Fat 6.507g
  • Polyunsaturated Fat 1.366g
  • Cholestreol 36mg12%
  • Sodium 930mg39%
  • Potassium 369mg11%
  • Total Carbohydrate 39.33g13%
  • Dietary Fiber 2.9g12%
  • Sugars 3.57g
  • Protein 15.91g32%
  • Calcium 34mg3%
  • Iron 11mg61%
  • Vitamin A 0%
  • Vitamin C 5%

French Onion Soup on Wikipedia:

French Onion Soup Plate of french onion soup, the blended variety. Origin Alternate name(s) onion soup Place of origin France Region or state all Creator(s) Multiple claims Dish details Serving temperature hot Main ingredient(s) Onion Beef broth Croutons Cheese Variations Vegan Versions

French onion soup is an onion and beef broth or beef stock based soup traditionally served with croutons and cheese as toppings. Although ancient in origin, this dish underwent a resurgence of popularity in the 1960s due to the growth of French cooking in the United States.[1]



Onion soups have been popular at least as far back as Roman times. They were, throughout history, seen as food for the poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in France in the 18th century,[1] made from beef broth, and caramelized onions. It is often finished by being placed under a broiler in a ramekin traditionally with croutons and gruyère melted on top. The crouton on top is reminiscent of ancient sops (see History of Soup).


The rich flavor of the base is not due just to the broth, but to the caramelized onions.[2] Caramelization, in this case, is the procedure in which the onions are cooked slowly until the melting sugars approach burning temperature, becoming brown. This can be accomplished within half an hour, but many chefs and cooks allow for hours of cooking to bring out the complex flavors of the onions' sugars. In the final stages of cooking, cognac or sherry is often used to enhance the caramelized onion flavor and to deglaze the pan.[3]

The base is usually topped with the crouton,[3] which will be very dry and crusty to allow it to withstand lying on the soup surface while baked or broiled with a good melting cheese on top. In some instances, a slice of plain bread can also be used. The soup is then served in the bowl or ramekin in which it was broiled or baked.


Variations of the basic recipe include:

Blending it in a blender and then serving A vegetarian variation using vegetable stock instead of beef stock.[4] This recipe is widely known as Boiled Onion Water in portions of western Europe and in North America. Another version is using chicken stock instead of beef stock, for those who prefer chicken.

See also

French cuisine List of soups


^ a b French onion soup at The Food Timeline website ^ French Onion Soup at ^ a b ^ Bennett, Beverly L.,Vegetarian French Onion Soup at The Vegan Chef


External links

Really recipe of the onion soup (French) Wikibooks Cookbook has a recipe/module on Onion Soup Pellaprat's French Onion Soup Recipe from 1967 Alton Brown's French Onion Soup Recipe