French Onion Soup
"French onion soup is a deeply caramelized onion broth (beef or chicken stock) topped with a thick slice of toasted bread and a generous layer of melted Comté or Gruyère cheese. The onions are slowly cooked for 30-40 minutes until sweet and golden. The cheese melts over the bread, forming a gooey, stringy cap. It's warming, savory, and intensely flavorful. Often eaten late at night as post-party comfort food."
Logistics
Affordable
Vibe
Warming, comforting
Duration
30 minutes
Best For
Winter comfort
The Backstory
Onion soup has ancient origins (Roman times) but the modern French version emerged in 18th-century Paris. It became iconic as late-night food at Les Halles market, where workers ate it at 4am after overnight shifts. The cheese topping was added in the 1800s. Now it's a bistro and brasserie staple, especially in fall/winter. It's also traditional hangover food after a night out.
Local Secret
"Order at traditional bistros or brasseries, not tourist cafés. The onions should be deeply caramelized (brown, not pale), the broth rich and savory, and the cheese properly melted and browned. The bread should be toasted hard enough to withstand the broth without dissolving. Use a spoon to scoop the cheese and bread together. It's rich and filling—consider it a meal, not a starter. Best in winter months."