French onion soup has historical roots traced back to Louis XV and Stanisław Leszczynski. The first mentions date back to the 14th century in 'Le Viandier de Taillevent.' Contemporary preparation involves slow-cooking sweet onions in butter, utilizing dry white wine for deglazing, and simmering with bone broth. While traditional elements include Gruyère and French bread, variations are encouraged with substitutes like Swiss cheese or ciabatta. Adding dry sherry enhances flavor, and customization allows for diverse broth choices.
French onion soup has a complex origin, believed to originate from the 18th-century with Louis XV noticing ingredients in his larder or from Stanisław Leszczynski, the Duke of Lorraine.
Cooking sweet onions low-and-slow in melted butter creates a rich, velvety flavor. Avoid yellow onions or olive oil to maintain the original taste and texture.
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