The article explores different renditions of French onion soup across various DC locations, celebrating the unique ways restaurants prepare this classic dish. It highlights that the essence of French onion soup lies in its melty cheese, caramelized onions, and a flavorful broth. Several featured restaurants include Le Dip, which boasts a cheese-heavy approach, and a Union Market newcomer acclaimed for its traditional broth. Vegetarian versions are also praised for their innovative flavor profiles. Overall, each variation reflects a dedication to delivering rich and comforting experiences.
Le Dip's French onion soup doesn't skimp on the fromage, which is heaped atop slices of the brasserie's delicious homemade baguette and broiled until bubbling.
A lot of guests say it's the best they've had outside of France, the crock is draped in melty Gruyère, and packed with deeply caramelized onions.
The late, great DC chef Michel Richard created the delicious—and deceptively meat-free—recipe that is still served at this Penn Quarter.
You won't miss the beef broth in this Brookland wine bar's bowl. An earthy, rich liquid draws its flavor from kombu, mushrooms, and deeply caramelized onions.
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