An homage to onion and fromage

We call it French onion soup, but the French just call it onion soup. Maybe there are some secret French onions that make this soup so delicious, or it’s a delightful balance of toasted bread, gruyere cheese and a splash (or two) of sherry. Whatever the magical combination is, French onion is my favorite soup.

Though it’s bad for breath, onion soup is good for the soul. Its warmth bathes your tongue in stinky root broth, blanketed in melted cheese. It’s a treat for the taste buds that doesn’t fill you up before the main course. The perfect way to prepare your stomach for an onslaught of flavortown goodness is with a fresh-from-the-broiler bowl of French onion soup.

Tomato soup is for the bland, and chicken soup is for the sick. French onion soup is for the bold. It’s like getting a grilled cheese drunk and drowning it in beef stock. If that’s not a recipe for a good time, then nothing is. Ordering French onion soup tells the world, “I’m fancy enough to order something French, but down-to-earth enough to slather it in cheese so I can slurp at it when it won’t get on my spoon.”

Whether your French onion soup is for a meal or simply a tease for what comes next, it always satisfies.