Love the history and tradition. Will be sharing a recipe for Italian onion soup (not unlike your pared down version here) in my next newsletter. Great minds and all...Buon anno nuovo! xo
I just made a half recipe, which resulted in my husband and I happily fighting over the last bits. It was so good! Followed the recipe otherwise, with gruyere, comte, and a few blue cheese crumbles on top.
Love the simplicity of this recipe. It’s delicious, by the way! I have made it several times. I went and checked my 1961 copy of Larousse Gastronomique. It also has a recipe for onion soup gratinee that includes grated cheese and butter to top it off. Interesting that your 1989 version reverted to the 1939 version and omitted the cheese.
This was so perfect-- good for people with NYE hangovers and not! I added a little veg bouillon for a bit of color, but that's it. Such rich flavor and good for the stomach and soul!
What a delicious way to ring in the New Year on a rainy, cold Eve! I am so amazed at the tasty results of so few ingredients! I absolutely love this recipe and will make it over and over.
Love reading the backstory/history of one of my favorite soups. Will try adding more water and less vegetable stock to experience this soup in a new way. Thanks, Jamie.
Ok, this is great but I’m stuck on the line about serving the soup IN A CHAMBER POT! Why would they do that? Have to put that out of my head so I can enjoy the soup (which I will definitely serve in a handled crock, not a chamber pot!)
Jamie, I’m truly grateful for this recipe—especially since I keep overbuying onions, convinced I’ve run out, only to find I’ve amassed an entire onion farm in my pantry. Soupe à l'oignon is such a comforting dish, and this traditional approach feels like a perfect way to put my surplus to good use.
I have to admit, I’m perfectly content skipping the cheese layer on top—it’s the simplicity of the onion broth and croutons that I find most satisfying. Your historical dive into the origins of the dish made me appreciate it even more. I had no idea about its journey from poor man’s soup to royal court favorite to Parisian late-night staple.
Also, the story about the wedding tradition with onion soup in a chamber pot? Equal parts bizarre and charming—thank you for sharing that gem!
This recipe will definitely be making its way to my table soon. Now, if only I could train myself to stop forgetting about the onions I already have…
This is the perfect soup, and now I know its history! Making it this weekend. Thank you
Love the history and tradition. Will be sharing a recipe for Italian onion soup (not unlike your pared down version here) in my next newsletter. Great minds and all...Buon anno nuovo! xo
I just made a half recipe, which resulted in my husband and I happily fighting over the last bits. It was so good! Followed the recipe otherwise, with gruyere, comte, and a few blue cheese crumbles on top.
Love the simplicity of this recipe. It’s delicious, by the way! I have made it several times. I went and checked my 1961 copy of Larousse Gastronomique. It also has a recipe for onion soup gratinee that includes grated cheese and butter to top it off. Interesting that your 1989 version reverted to the 1939 version and omitted the cheese.
I think it is super fascinating to see how recipes jumped all around in different cookbooks. I love food history!
Beautiful. I made your soup last year and just got back from the grocery to restock my onions. It's a fabulous, simple soup with great flavors.
I’m happy knowing you make it! Happy new year 💜
Yay, Life IS a Feast! Thank you for this lovely and simple onion soup recipe. Guess what we'll be having tomorrow!
Ha! I Hope you love it! Make sure to come back and let me know!
My favorite French onion soup recipe is Vincent Prices…but, I’m going to try this, it looks absolutely amazing! 😃
Uh oh... competing with Vincent Price! I hope I can compare favorably! You let me know!
This was so perfect-- good for people with NYE hangovers and not! I added a little veg bouillon for a bit of color, but that's it. Such rich flavor and good for the stomach and soul!
What a delicious way to ring in the New Year on a rainy, cold Eve! I am so amazed at the tasty results of so few ingredients! I absolutely love this recipe and will make it over and over.
It was evening!
Excellent treatise on a classic dish. Enjoy!
Love reading the backstory/history of one of my favorite soups. Will try adding more water and less vegetable stock to experience this soup in a new way. Thanks, Jamie.
Yes! Perfect for my Stay-In on New Year’s Eve. I’ll just top it off with a French 75 cocktail.
Making this tomorrow
Ooooh i can’t wait! Let me know how it turns out! Happy new year babe 💜
Happy New Year!! Can I use Fontina?
Go ahead and try it! It’s flavorful enough…I’d be curious to know how a semi-soft cheese melts !
Fontina melts really well; in Aosta it's stirred into polenta and also used to make fonduta!
Ok, this is great but I’m stuck on the line about serving the soup IN A CHAMBER POT! Why would they do that? Have to put that out of my head so I can enjoy the soup (which I will definitely serve in a handled crock, not a chamber pot!)
Haha I have no idea who started this or when!
Jamie, I’m truly grateful for this recipe—especially since I keep overbuying onions, convinced I’ve run out, only to find I’ve amassed an entire onion farm in my pantry. Soupe à l'oignon is such a comforting dish, and this traditional approach feels like a perfect way to put my surplus to good use.
I have to admit, I’m perfectly content skipping the cheese layer on top—it’s the simplicity of the onion broth and croutons that I find most satisfying. Your historical dive into the origins of the dish made me appreciate it even more. I had no idea about its journey from poor man’s soup to royal court favorite to Parisian late-night staple.
Also, the story about the wedding tradition with onion soup in a chamber pot? Equal parts bizarre and charming—thank you for sharing that gem!
This recipe will definitely be making its way to my table soon. Now, if only I could train myself to stop forgetting about the onions I already have…
Okay, I’m so glad I could help 😂 Yes, this is such a simple yet perfect soup and just onions and croutons (a must) are all one needs.