Onion Broth (Potage a l'oignon)

Description

Onions by themselves and onion-based soups were known to ancient Greeks and Romans. For many centuries in Europe, onions were a staple ingredient in peasant cuisine due to their availability. They were consumed raw, boiled, baked, and fried, and were considered, among other things, a restorative food that alleviated headaches. French onion soup with a cheesy crust and toast is a direct descendant of onion broth, which was popular in France in the 17th century (Potage a l'oignon). Setting aside all the nonsense about Louis XV and various romantic versions of the origin of croutons, it can also be characterized as a virtually unchanged example of a trivial medieval dish, referred to in Europe by the French-derived word 'sope'. When late medieval cooks used the term 'sope' or 'soupe', they meant a standalone hot liquid dish that necessarily included a piece of bread or toast. (Alternatively, this dish could appear as broth served in or on bread). Either way, bread was a crucial ingredient in almost any 'soup', as it long served as a substitute for a spoon. *The term 'soup' (from the Latin verb suppare, meaning 'to soak') was not applied to soups in our modern understanding until the late 18th century. The evolution of onion soup as described in major cookbooks is as follows: In 1651, the true recipe for 'Potage à l'oignon' was first mentioned in the book The French Cook by a common American author. See further — <a href="/recipe/11766/">French Onion Soup by Susan Carter</a>.

Ingredients

• Spanish onions - 6 heads
• Butter - 2.5 oz
• White bread - to taste
• Capers - to taste
• Water - 1 qt

Step by Step guide

Users Photos

You would also like