Soupe à l'Oignon: French Onion Soup
France
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The working recipe — the Market List, the Method, and where it lives or dies
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Origin
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Description
Soupe à l'oignon gratinée — the French onion soup with a bread and Gruyère gratin topping — requires onions cooked for 45–60 minutes to a deep brown caramelisation before any broth is added. The onion caramelisation is the entire flavour development — the fructose and glucose in the onions undergo Maillard reactions and caramelise, producing the 300+ aromatic compounds that make the soup's flavour. An onion soup made in 20 minutes tastes of sweet onion broth; one made in 60 minutes tastes of something entirely different.
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The Thread
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Flavour Context
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Pillars V — VII
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