Few dishes in French cuisine capture the balance of simplicity and depth like soupe à l’oignon, or French onion soup. With its deep golden broth, sweet caramelised onions, and bubbling gratinéed cheese, it’s comfort food elevated by tradition—and a true showstopper for a dinner party starter.
A Dish of the People—and the Palace
The roots of onion soup stretch back to ancient Roman times, but the version we know today was firmly planted in 18th-century Paris. Once seen as peasant food—onions were cheap and always available—it gained prominence when Louis XV, reportedly hungry in the middle of the night, created a rudimentary version using onions, butter, and Champagne. Whether myth or fact, the tale captures how something so basic could be transformed into something worthy of royalty.
By the 19th century, Les Halles, the bustling central market of Paris, made soupe à l’oignon a cornerstone of working-class breakfasts. Served at dawn to butchers, bakers, and stallholders, it became famous for its restorative properties—a true soupe de lendemain, perfect for the morning after a long night.
The Secret Ingredient: Stock
What elevates soupe à l’oignon from a simple bowl of boiled onions to something deeply flavourful is the stock. This isn’t the time for shortcuts. A rich, homemade beef or veal stock adds body, umami, and the lingering depth that defines the dish. If you’re short on time, a high-quality store-bought stock will work—but always choose low-sodium, so the seasoning stays in your control.
The onions, slowly caramelised, provide sweetness. The stock adds backbone. The two together? Culinary magic.
Classic French Onion Soup (Serves 4)
Ingredients:
- 4 large yellow onions, thinly sliced
- 50g unsalted butter
- 1 tbsp olive oil
- 1 tsp sugar
- 2 cloves garlic, minced
- 150ml dry white wine (or a splash of Cognac)
- 1 litre rich beef stock (preferably homemade)
- 1 sprig thyme
- 1 bay leaf
- Salt and freshly ground black pepper
- 4 slices of baguette, toasted
- 100g Gruyère, grated
Method:
- In a large saucepan, melt butter and olive oil over medium heat. Add onions and sugar. Cook slowly, stirring often, for 30–40 minutes until deeply golden and caramelised.
- Add garlic and cook for another minute. Deglaze with wine, scraping the bottom of the pan.
- Pour in the stock, add thyme and bay leaf, then simmer uncovered for 20–30 minutes.
- Season to taste with salt and pepper. Remove herbs.
- Preheat the grill. Ladle soup into ovenproof bowls, top with toasted baguette slices and sprinkle generously with Gruyère.
- Place under the grill until the cheese is bubbling and golden.
Perfect for a Dinner Party
Soupe à l’oignon is a brilliant starter for a dinner party: it’s make-ahead friendly, always impressive, and doesn’t require last-minute fuss. Serve it in rustic bowls with a glass of dry white wine or a light Pinot Noir, and it sets the tone for a relaxed, French-inspired evening.
Above all, it’s a dish that proves the power of patience, good ingredients, and a little melted cheese. Bon appétit!
