Soupe à l'oignon gratinée — Paris, France
Paris, France
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Onion soup is as old as onions themselves, but its gratin version is the one from Paris's Les Halles, where the brasseries served it all night to the market porters, the market gardeners, and the night owls who ended their evening there. Les Halles moved to Rungis in 1969; the soup stayed on the neighbourhood's menus.
The sliced onions must soften for a long time, over low heat, until they turn golden, almost caramel — that's where the flavour comes from. It is moistened with beef stock and white wine, poured into bowls, topped with slices of stale baguette covered in grated Gruyère, and placed under the grill until the cheese bubbles.
Preparation
- 01
Soften the onions in the butter over low heat for 40 minutes, stirring, until golden and soft.
- 02
Dust with flour, stir for 2 minutes, then pour in the wine, then the stock. Add the bouquet garni, season with salt and pepper, and cook for 20 minutes.
- 03
Pour into ovenproof bowls, top with the bread slices, and cover generously with Gruyère.
- 04
Grill until the cheese is golden and bubbling.
Where this version sits
A single, final coordinate: Paris, France. Another version of the same dish, elsewhere, gets its own point.
Photo: jeffreyw — CC BY 2.0
