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General Discussion


What makes great French onion soup?


General Discussion 26

What makes great French onion soup?

rworange | Nov 13, 2008 01:32 PM

I across this blog about a guy documenting every French onion soup he's tried.

He explains "The ratings are based on his own opinion of the perfect french onion soup, and do not necessarily have anything to do with yours, the French government, or anyone else's."

Reading through a few of these, it seems the cheesier versions are his preference. I never realized though that cheese other than gruyere was used ... maybe sometimes Swiss. At the top of his list is Artisanal - New York, NY. It uses a blend of emmentaler, beaufort, and hoch ybrig.

At C. I. Shenanigan’s - Tacoma, WA, the soup is served an actual onion

He even reviews Trader Joe's French onion soup ... not recommended.

I've only had one great French onion soup in my life ... and I forgot where it was exactly. I came down with some virus when traveling across Europe and for four days I could not make it out of my hotel that was located near the Paris airport.

The only saving grace to spending four days watching French cable instead of exploring the French countryside was the wonderful French onion soup they served ... just the right amount of lovely browned cheese on top of a deep, flavorful broth with enough melty onions and the right amount of croutons ... nothing was out of balance ... the exact right proportions of eveything ... I can practically still taste that soup today. And each day, room service delivered it piping hot. It was a miracle soup.

The worse FOS are those that are nothing but broth, and weak at that, where you have to troll for onions and topped with cheap cheese.

What makes a wonderful FOS for you?

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