Soupe à l’oignon This is a traditional French soup made of onions and beef stock, usually served with croutons and melted cheese on top. The soup’s origins can be traced as far back as the Romans – typically a poor dish – although the current version dates from the 18th century. The remarkable taste in French onion soup is from the caramelisation of the onions, to which sometimes brandy or sherry is added at the end of the slow-cook process. The liquid is typically meat stock, although variations include using just water, adding milk or thickening it with eggs or flour.\n\nFor another popular French soup, try the traditional fishermen’s soupe de poisson à la rouille from Marseille, characterised by a dollap of garlic and saffron mayonnaise (rouille) on top.
