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French Onion Soup

Onion soup usually topped off with toasted bread and melted swiss cheese.

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Nothing better to warm you up on a cold day!

  • Dec 20, 2008
  • by
I love having French Onion Soup on a cold winter day. It's oven served piping hot, and must be allowed to cool a bit, otherwise you might burn your tongue just sipping it!

I like both the French-style and American-style of the soup. In France, they don't really cover the whole bowl with melted cheese and bake it for some time before serving. Instead, they add croutons and some cheese on top, and then serve. The American version, with the melted cheese covering the top, keeps the soup really hot. But both taste the same, essentially, in that they're usually made with onions and beef broth. Depending on the chef, caramelized onions may be used, which sometimes gives the beef flavor a more sweet taste.

My favorite place to order the soup is at Vie de France, a chain of bakery/cafe stores in the Washington, DC area (they also have one in South Coast Plaza in Costa Mesa, CA). Out west, I love picking some up at Mimi's Cafe. But no matter where you get it, it's sure to warm you down to the bone and keep you full for the rest of the day.

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March 03, 2009
The cheese makes the soup.An onion soup without cheese would taste off. When I was little my dad always ate it and I never realized it was bread pieces at the bottom.
More French Onion Soup reviews
Quick Tip by . July 22, 2010
I love onions. This is easy to do for a small dinner party.
Quick Tip by . June 02, 2010
This scares me.
Quick Tip by . May 22, 2010
My fav is Applebees with all the melted cheese on top - delicious!!
About the reviewer
Ali ()
Member Since: Dec 8, 2008
Last Login: Jun 8, 2012 04:51 AM UTC
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About this food


French Onion Soup (French: soupe à l'oignon) is a soup based primarily on onions (which may be caramelized or plain) and beef broth. The soup is usually served with croutons and cheese as toppings.

Although the soup is perhaps one of the oldest recipes in existence, dating as far back as perhaps the Roman Empire, it did not gain widespread popularity in the US until the 1960s when a ressurgence of French cooking swept over the country. In the US, it is often served completely covered with melted gruyère cheese and baguette-style bread. It may be altered to include vegetable broth for vegetarians and may be served without cheese for vegans.  
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