Jump to navigation French onion soup to search “French onion” redirects here. For the sour-cream based dip, see French onion dip. Onion soups have been popular at least as far back as Roman times. Throughout history, they were seen as food for poor people, as onions were plentiful and easy to grow.
It was introduced to the United States by the New York restaurant of Henri Mouquin in 1861, where his wife Marie Julie Grandjean Mouquin was the chef. Though the liquid is usually meat stock, it may be simply water. It may be thickened with eggs or flour. It may be gratinéed or not.
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Generally, recipes specify that the onions should be cooked slowly, becoming caramelized. Brandy, sherry, or white wine is added at the end to deglaze. For the gratinéed version, the croute is topped with cheese and broiled or baked. Commercial dehydrated onion soup is widely available, and is the key ingredient in French onion dip. Dégustation : la soupe à l’oignon, bonne à en pleurer! Odor of Onion Soup Lingers as Monument to Mouquin”.