by Anne Willan and Chris Santos
from Fine Cooking #101, pp. 64-67
The bistro classic squares off against a modern upstart. Which version will you choose? Vote for your favorite.
This classic version is made with homemade beef broth and caramelized onions, and topped with oozing Gruyère cheese. Aged Gruyère is is key to getting the bubbling crust because it’s rich, smooth, and melts easily. Before soupe àl’oignon made it to the bistros of Lyon and Paris, its likely origins were in a simple peasant meal of onions, broth, and stale bread. Another secret to this classic are the abundance of flavorful yellow onions cooked until deep brown. In Paris, onion soup is eaten in the wee hours of the morning after a night on the town and its presence on breakfast menus confirms its status as a cure for the common hangover.
CooksClub Exclusive: Watch a step-by-step video of the classic French Onion Soup being made.
|Classic French Onion Soup|
It’s a whimsical idea that resembles Chinese soup dumplings more than it does any onion soup we’ve ever had. It’s inspired by traditional Chinese soup dumplings and features onion soup wrapped inside a purse-like dumpling. To make it easier to contain the soup inside the dumplings, the soup is frozen and then cut into small pieces. The dumplings are skewered with croutons, which stand in for the expected slice of bread. They are quickly deep-fried before the dish is topped with cheese and finished in the oven, in a nod to tradition.
|French Onion Soup Dumplings|
Classic French Onion Soup
French Onion Soup Dumplings