Onion soup: a timeless recipe

The onion soup is a simple dish, a typical soup of French gastronomy. History and legend blend slowly in this dish, which wraps around the palate and stimulates your creativity in the kitchen: a fascinating dish that cannot be missing from your table. You should know that onion soup, or soup à l'oignon, was born as a poor dish, but it has evolved and carved its way into the cookbooks of food traditions around the world. Today it is considered a dish of haute cuisine.

I have always had my reservations about onions, but the soup is heavenly and I had to change my mind. If you are also curious to taste this soup, get ready to break down all your prejudices: you will fall in love with it.

Onion soup: from ancient Rome to France

The history of the onion soup has its roots back to the times of the Roman Empire. Walking along the paths, following the aromas that waft from the farmers' houses, our journey takes us among the Roman plebeians. The people used onions to prepare soup and other humble dishes because they were easy to find and not demanding to grow. In fact, all social classes of ancient Rome loved to eat onion soup, as evidenced by a recipe dating back to around 230 AD. A cook named Celio created a collection of recipes organized in 10 books, the De re culinaria (the culinary art), where the recipe for onion soup and fish fillets is preserved.

Celio's testimony is important, but the soup, as it is prepared today, finds correspondence in a recipe developed in the 17th century. So, get ready for a time jump into the French culinary tradition, where the main ingredients of this dish are croutons, beef broth, and caramelized onions.

Onion soup: between history and legend

Like every dish of French gastronomy, onion soup is also enveloped in the legends that hover in the kitchens. The inventor of such goodness seems to be none other than Louis XV. From the Roman plebs to a French King, that’s quite a leap, isn’t it? Yet it seems that Louis XV himself, while spending the night at his hunting lodge, was struck by an uncontrollable appetite. With only onions, butter, and champagne at his disposal, to satisfy his hunger he improvised and created onion soup. Is it true or not? That’s the mysterious charm of legends.

In fact, according to other sources, the real protagonist might be the Duke of Lorraine, Stanislas Leszczynski. The Duke used to visit Versailles to see Louis XV's wife. Along the way, it was his habit to stop at the hotel La Pomme d'Or, where one evening Chef Nicolas Appert served him his delightful soup. The Duke was enthralled and compelled the chef to teach him the secrets of preparing this special soup that required the use of crustless bread. The bread, broken into pieces, was toasted and spread with butter before being placed in a bowl. Nicolas Appert was so impressed by the excitement shown by the Duke of Lorraine that he dedicated his onion soup to him.

The story of onion soup intertwines between France and Italy and even the legends find corroboration in this connection. Indeed, it is said that soup arrived in France at the time of Catherine de Medici in 1533, when she was married to King Henry II of Orleans. The cooks transformed the Tuscan recipe into one of the most appreciated dishes of the French culinary tradition.

Onion soup: Which onions to choose?

Onions are considered a natural remedy, ideal for your wellbeing. They are rich in vitamins, trace elements, and flavonoids, important for the detoxification of the body. History and its legends confirm that onion soup, though humble and frugal, was widespread in many civilizations and appreciated by all social classes. There are more than 20 varieties of onions and you may wonder which one is most suitable for preparing your soup. Your doubt is anything but trivial, as not all onions are the same.

In ancient Roman recipes, no specific onion varieties are indicated, but the French seem to have no doubts: the yellow onion is the best ingredient. The type of onion used for preparing the soup alters its taste. For example, red onions give your soup a sweeter flavor compared to yellow onions. Usually, red onions are meant for salads, and the shy white onion is used in focaccias. But don’t worry, modern gastronomy features recipes with various alternatives, and you can try one that suits your taste. In Tuscan tradition, the soup is made with yellow onions, just like in the recipe for the French soupe à l’oignon.

Tuscan onion soup

You should try this soup. Also known as Carabaccia, Tuscan onion soup is perhaps a more rustic broth than the soup made in France, but definitely very flavorful. It is usually made with yellow onions, typical of the autumn season. The onions are boiled in meat broth, flour is added to make it creamier, and finally, salt and pepper. It’s a dish you can make even more flavorful with a generous sprinkle of Gruyère or aged Parmigiano Reggiano.

How to serve onion soup

The onion soup is a dish that is best served hot and freshly made. You can serve it in small ceramic bowls and accompany it with some toasted bread slices drizzled with olive oil. The recipe can be modified according to your tastes. If you prefer a soup where the bread overwhelms the liquid part, you can replace the classic baguette with focaccia. The focaccia absorbs the soup and makes it rich and substantial. It’s a simple yet satisfying dish that turns dinner into something intimate and warm. You can serve onion soup as a main dish or as a second course. Pair it with a wine like Morellino di Scansano or Cabernet Sauvignon. You will see that your guests will be amazed and will want to know where you discovered such a delicious soup.

In conclusion, onion soup is a dish that stands out for its humble nature and its ability to satisfy all palates. The recipes available online lend themselves to personal interpretations, and you can create the soup that best satisfies your taste. The onion soup from the farm il Poggio embraces the tradition of this dish. You can serve a delicious soup, save yourself the tears from cutting the onions, and earn the blissful smiles of your guests.

Come and taste this soup and tell me how you prefer to serve it and what secrets make it unique.

S&M