Classic French soup recipes. French soups. To prepare dietary food you will need

Sooner or later, every cook will want to cook and try the French classic onion soup. We will help you learn more about it and tell you how to prepare the famous dish.

The history of French onion soup goes back centuries. Initially, this first course was a traditional dish for the poor and consisted only of cheap onions and waste crusts of bread. But times change and so do recipes. Already in the 17th century, cooks prepared onion soup for noble nobles in beef broth with meat, a drop of white wine, sugar and a spoonful of wheat flour. The dish was beautifully served with baked croutons from wheat bread.

Recipes for onion soup have also survived to this day with changes. Cheese has been added, and you can choose it taking into account your individual taste - processed, hard or soft. If broth is used, it should be vegetable, chicken or meat.

The soup recipe is quite simple, you just need to adhere to some nuances:

The soup contains the following ingredients: broth, onions, croutons and cheese; if you have the opportunity, buy expensive Parmesan, Gruyère or Gouda cheese, but if this is not possible, use plain hard cheese good quality- the finished result will exceed your expectations, the soup will turn out quite thick, rich with a sweetish taste; fresh or dried thyme will add a unique aroma to the first dish.

Melted cheese and golden crispy croutons will add some piquancy. The taste of the finished soup depends not only on the broth used, but also on the degree of sautéing of the onions. Frying over low heat, the onion pieces gradually bake and change color to rosy, slightly golden. Due to long-term processing, the onions caramelize a little due to the large amount of sugar contained in the vegetable.

So, if you are ready and have decided to pamper your family with an exquisite French soup, let’s start cooking.

Taste Info Hot soups / Cheese soup

Ingredients

• onions - 1 kg;
• butter - 65 g;
• broth or boiling water - 1 l;
• hard cheese - 200 g;
• baguette - 8 slices;
• thyme - to taste.

How to make classic French onion soup

Peel the onion. Cut into quarters, then chop into thin strips. Not only onions, but also white onions or shallots are perfect for soup. It is more tender and sweet in taste.

Now prepare a deep frying pan in which we will cook the soup. You can also take a thick-walled saucepan. Melt a slice of butter in it.

Place the onion pieces into the pan. Fry over moderate heat, stirring occasionally with a wooden spatula. This process is quite lengthy and the taste depends on this step. ready-made dish. Roasting time is approximately 25-35 minutes. Fry until the onions begin to caramelize and turn slightly golden in color.

Literally after 15-20 minutes, it became transparent and soft. Continue frying.

Once you have reached the desired result, pour in 250 ml of broth. Moreover, you can use meat, vegetable broth or plain boiling water. Continue frying over low heat. All broth or water should completely evaporate.

After almost all of the liquid has evaporated and a trace from the spatula remains, we move on to the next step.

Pour another 250 ml of liquid, add dried or fresh thyme and continue cooking in the same mode until the water evaporates.

After this, add the remaining liquid and boil to the desired thickness.

For croutons, you can take a baguette or cut out these blanks from a loaf of wheat bread.

Dry them in a dry frying pan until golden brown on both sides.

Place the stewed onions in deep portioned heat-resistant molds or pots, in this case, 4 containers.

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Sprinkle with grated hard cheese.

Place two hot croutons at a time.

Sprinkle with hard cheese. Send to hot oven for a couple of minutes so that the cheese melts and immediately, so that the soup does not cool, serve.

French onion soup in pots is ready. Bon appetit!

Onion soup with melted cheese

Another type of savory first course is onion soup with melted cheese. It is more delicate and subtle in taste. Processed cheese is added at the beginning of cooking the French soup and is completely dispersed in the broth or at the end when serving. Then the cheese will only melt a little from the heat, but the velvety taste will not disappear from this.

Ingredients:

• onions – 1 kg;
• butter(or melted) – 60 g;
• wheat bread - 2-3 slices;
• processed cheese– 100 g;
• broth or water – 1 l;
• salt and spices - to taste.

1. After peeling and washing the onion, cut into thin strips.
2. Place butter (50 g) in a thick-bottomed saucepan and place over low heat. Add all the onions to the oil. Stir and sauté until the onion color changes to golden yellow. Be sure to stir so that the pieces don't burn.
3. Then pour about half of the hot broth or boiling water into the pan. Stir and simmer with the lid half closed until the moisture evaporates. Pour in the rest of the broth again and cook to your desired thickness. Now salt and add spices to your taste.
4. Place the remaining piece of butter in a frying pan and heat. Fry slices of wheat bread on it according to the number of servings of soup. It is not necessary to cut off the crusts from the bread.
5. Grate the processed cheese and sprinkle it on the toasted bread. Remove the pan from the stove, but cover with a lid. The heat will melt the soft cheese and look delicious.
6. Pour a portion of soup into a plate and place crouton and cheese directly on it. Serve immediately.

Onion soup for weight loss

Onion soup is very good for weight loss. It is low in fat and quite high in calories, keeping you full for the whole day. Only one component of this first course is high in calories - cheese. But in this recipe, the cheese is served separately and you can put exactly as much on your plate as your diet allows. Together with this aromatic soup, France with its refined traditions and amazing tastes will enter your kitchen.

Ingredients:

• onions – 1 kg;
• vegetable oil – 1-2 tbsp. l.;
• water – 1 l;
• cheese – 100 g;
• wheat bread - 2-3 slices;
• salt – 5-6 g;
• fresh parsley - for serving.

1. After peeling and rinsing, thinly slice the onion in half and then into thin slices. Place in a saucepan and sauté with vegetable oil about 10 minutes. Be sure to stir.
2. After the onion changes color, pour in hot boiled water and add salt. Stir. Cook at low simmer and cover. The readiness of the dish is determined by boiling the onion by half the volume and softness.
3. Cut slices of wheat bread into pieces and place on a baking sheet. Bake without oil in the oven at 200 C for 5-7 minutes.
4. Wash and dry the parsley. And cut the cheese into cubes.
5. Serve the soup in a bowl, garnished with parsley. Place pieces of croutons in the center, and place cubes of cheese next to them on a saucer.

Onion soup with onions and leeks

Real onion soup is prepared with sweetish cheese. But, changing the recipe to your taste, you can also use salty, spicy or sour varieties of hard or soft cheese. Try seasoning the dish with a hint of Pecorino or Camembert cheese. A soup with expensive soft cheeses - Gorgonzola, Roquefort, Dor Blue - will have an even richer taste.

Ingredients:

• onions – 0.5 kg;
• leek – 0.5 kg;
• butter – 50 g;
• green onion feathers - 2-3 pcs.;
• broth or water – 1 l;
• cheese – 100 g;
• cream – 50 ml;
• wheat flour – 1 tbsp. l.;
• salt - to taste.

1. To prepare onion soup, thoroughly process all the onions - sort and rinse. Separate the top leaves of leeks before washing; there is often sand there. Then cut the onion into strips. Set the green feathers aside - they are for serving the dish. Also leave a few leek rings.
2. Place all the onions and almost all the leeks in a frying pan with butter. Sauté for a few minutes to begin the process of caramelizing the pieces.
3. After sautéing, place the onion in a saucepan and pour in hot broth. Add some salt. Cook over low heat with the lid half closed.
4. In the meantime, grate the cheese. Mix cool cream with flour so that there are no lumps.
5. When the soup has boiled down to 0.5 of its original volume, add cheese. Using an immersion blender, puree the soup until it has a smooth consistency.
6. Place the soup back on the heat and add the cream and flour. Stir and bring almost to a boil. Your delicious soup ready!
7. Serve the dish in portioned bowls, garnish with chopped green onions and thin leek rings. If desired, prepare croutons and serve separately on a saucer.

We told you how to prepare delicious onion soup, and finally we’ll give you some tips:

• Use delicious sweet onions, they should caramelize well.
• Stir the onion all the time, do not let it burn.
• Fry the onions in quality butter with a little olive oil.
• As a base, use a good broth made from poultry, beef or pork. Vegetable broth will also work. But classic soup cooked only from beef broth.
• Spices added to soup nutmeg, rosemary, thyme.
• White is often added to add piquancy when sautéing onions. dry wine. This secret is often used by modern chefs.
• Caramelize the onions over medium heat, this will take about 25-30 minutes, you can simmer the onions longer by gradually adding liquid. Some French cooks simmer onions for an hour or more. The longer the onions caramelize, the tastier the soup will be.

Previously we prepared.

Truly French soup is not just a dish, it is a delight for the most fastidious stomach. In France, all soups can be divided into consommé, roux soups and puréed soups.

Consommé is a clear broth made from poultry, game or cattle. To achieve an ideal appearance, the French clarify and degrease their broths. Consommé is usually served with all sorts of soup side dishes. They are added to the plate immediately before serving. The most common side dishes:

• solange (barley with boiled chicken meat, cut into strips),
• Caroline (pancakes, cut into strips),
• brunoise (vegetables cut into mini cubes),
• quenelles (steamed meatballs),
• Breton (leeks and celery stalks, cut into strips).

Dressing soups are cooked on the basis of consommé and retain the original transparency of the pure broth. One of the most interesting seasoning soups is French onion soup, which is cooked in the oven from brown onion broth. In this case, use special dishes, covering it with dough instead of a lid. In comparison, German onion soup and English onion soup are prepared differently.

Puréed soups, as the name suggests, consist primarily of pureed and puréed foods. Examples of French soups of this type: creams, puree soups, veloute, bisque, etc.

Traditional French creams prepared on the basis of pureed vegetables (in classic version these are asparagus, celery, champignons) and seasoned with bechamel sauce.

Among the puree soups, special attention should be paid to the condé soup, made from bean puree, as well as the potato flanman with leeks and croutons.

To get an idea of ​​the soups under the general name veloute, just try veloute agnès sorel - mushroom soup with the addition of boiled tongue and chicken meat.

Ah, this bouillabaisse!

Perhaps the most famous French soup is bouillabaisse, the birthplace of which is considered to be the incomparable south of France, more precisely, the city of Marseille. This is a thick fish soup, the first recipes of which were very simple and intended for fishermen.

Today bouillabaisse is included in the annals of world gastronomy, and its preparation is an art. Among necessary ingredients: fish different types(conger eel, mackerel, halibut, ruffe, monkfish or red mullet), seafood (lobster, lobster, shrimp) and seaweed.

There are about 40 types of fish that can be used in bouillabaisse recipes. Although the broth for this soup is prepared from fish heads, tails, fins, shells of crustaceans ground into flour and other offal of marine origin.

The main distinguishing feature of this French soup is the smell of sea water. Served with rouille and aioli sauces, as well as garlic croutons from rye bread.

The name of the dish caused especially heated debate among experts. According to one version, the name of the soup comes from a command common among sailors: “ Bui-a-besso!" or " Cook and finish!" According to another version, the bouillabaisse recipe belongs to Captain Bess. There is a third option, which connects the name not with historical facts, but with the technology of preparing the soup: bring to a boil and then simmer over low heat.

But no matter what version turns out to be true, something else is important - that bouillabaisse is the gastronomic pride of Marseille, attracting crowds of tourists to the city.

French soups in our country are valued for their exquisite taste. For French soup, two important ingredients are butter and cream. Of course, French herbs and cheese are necessary, among other things, but the most important thing is this creamy taste, which can be obtained from the above ingredients.

As for the main ingredients, onions, mushrooms and cauliflower. Of course, onions and carrots will not spoil the soup. And in general, French soups are simple and easy to prepare. Moreover, it does not take much time to prepare the soup.

As a tip for making French soup, you can suggest using only French herbs and only butter. Thus, even a soup with the usual composition will resemble the Champs Elysees.

How to cook French soup - 15 varieties

This soup tastes incredible and is so easy to make. Try it, you will like it.

Ingredients:

• Chervil branches
• Leek - 1 pc.
• Cream - 200 ml
• Beetroot - 300 g
• Garlic
• Butter -50g
• Green apple - 1 pc.
• Onion - 1 pc.
• Bacon - 5 pcs.
• Balsamic vinegar - 20 ml

Preparation:

Peel beets, onions, apples and garlic. Chop the leek and onion. Fry onion and garlic in butter for 3 minutes.

Add beets, apple, vinegar and 1.5 liters of water. Bring the soup to a boil and cook for 1 hour. Place the bacon strips on a baking sheet and place in the oven for 15 minutes.

Pour the soup into a blender and blend. Soup served with bacon

There is hardly a lover French cuisine, who has not tried traditional French onion soup. This is a very tasty, satisfying and most importantly spicy soup.

Ingredients:

• Onion - 1.5 kg
• Garlic - 3-4 teeth.
• Butter - 50 g
• Flour - 20 g
• Broth - 1.5 l
• White wine - 200 ml

Preparation:

To prevent the onion from becoming too bitter during preparation, constantly rinse the knife with cold water.

Peel and cut the onion into thin half rings. Melt the butter in a deep saucepan and add the garlic and onion.

The onions should be caramel colored. Once the onion has reached the desired color, add flour. Then pour in the wine.

As soon as all the liquid has evaporated, add the broth. Cook over low heat for 25 minutes.

Then pour the soup into bowls, cover with croutons, which we previously dried in the toaster and sprinkle with cheese.

After which we put the soup in the oven. After the cheese has melted, serve the soup.

This is the most extravagant and most unusual soup you have ever encountered. Here it is hardly possible to describe in words how tasty it is; just try it once. But at the same time, you can only try real Vichyssoise soup in Paris.

Ingredients:

• Leek - 500g
• Onions - 1 pc.
• Potatoes - 4 pcs.
• Butter - 100g
• Cucumbers - 4 pcs.
• Cream - 200 ml
• Chicken broth - 1.5 l
• Sour cream - 100 ml
• Green onion - 1 bunch

Preparation:

Cut the white part of the leek into half rings. Peel the potatoes and cut them into cubes. Cut the onion into cubes.

Peel the cucumbers and cut into small pieces. Green onions finely chop. Mix green onions and cucumbers with sour cream.

Melt the butter in a saucepan. Fry onions on it. As soon as it becomes transparent, add leeks to it.

Simmer for a couple of minutes and add potatoes. Salt and pepper. Add chicken broth and cook for 30 minutes. Now remove from heat and add cream.

We beat the soup with a blender. Serve each bowl of soup with a dollop of sour cream and onions.

Bon appetit.

This is a traditional French soup. It was invented by Marseille fishermen; they always had a lot of fish left, from which they prepared such a soup.

Ingredients:

• Salmon - 100 g
• White fish - 100 g
• Seafood - 100 g
• Mussels - 100 g
• Carrots - 1 pc.
• Fennel - 1 pc.
• Celery root - 1 pc.
• Onion - 1 pc.
• Tomatoes in own juice- 1 bank
• Bay leaf - 1 pc.

Preparation:

Cut vegetables into any shape. Fry the vegetables in a small amount of olive oil. Fry for about 10 minutes. Then pour in the wine.

After the wine has evaporated, add fish broth and tomatoes in their own juice. Cook the soup until the vegetables are completely cooked.

Salt and pepper the soup. Pass the soup through a sieve. Now return the soup to the heat and bring to a boil. Now add seafood. Cook for 7 minutes.

Serve the soup with baguette.

A very tender and tasty soup for the most sophisticated gourmets.

Ingredients:

• Pumpkin - 0.5 kg
• Onions - 1 pc.
• Leeks - 2 stalks
• Butter - 50 g
• Milk - 0.5 l
• Chicken broth - 0.5 l
• Potatoes - 2 pcs.
• Sugar - 10 g
• Heavy cream - 100 ml

Preparation:

Peel the pumpkin, remove seeds and cut into large pieces.

To make the pumpkin easy to peel, place the pumpkin in the oven for 15 minutes.

Peel leeks and onions and cut into small pieces. Melt the butter in a saucepan and add two types of onions. Brown for 5 minutes.

Add pumpkin to onion. Simmer for another 5 minutes. Salt, add sugar and pepper. Simmer for another 5 minutes. Peel the potatoes and cut into cubes.

Pour hot milk and hot broth into the pan. Add potatoes to the pan and cover with a lid. Cooking for 1 hour. Let's puree the soup.

Add cream before serving.

Bon appetit.

A very interesting and delicious soup that will delight the whole family.

Ingredients:

• Leek - 1 pc.
• Cauliflower - 400g
• Potatoes - 4 pcs.
• Cream - 200 ml
• Milk - 0.5 l

Preparation:

Cut the leeks into half rings. Fry the leeks in butter for 5 minutes. Cut the potatoes into cubes.

Add the potatoes to the onions and add water. We separate the cabbage into inflorescences. Cut the zucchini into small pieces.

Add zucchini and cabbage to the soup. Bring to a boil and blend the soup with a blender. Add milk and cream to the blender and beat again.

Place the soup back into the pan and bring to a boil.

Bon appetit.

The real name of this soup is Crème de Barry. Preparing this soup is very simple, taking into account the fact that all the ingredients can be found in any store.

Ingredients:

• Cream - 35% - 100ml
• Red caviar - 50 g
• Butter - 100 g
• Chicken broth - 0.5 l
• Milk - 0.5 l
• Leek - 1 pc.
• Cauliflower - 1 pc.

Preparation:

Preparation: Disassemble into inflorescences. Boil small ones in salted water, and cut large ones with a sharp knife.

As soon as the inflorescences are ready, we put them into ice. Melt butter in a saucepan and fry finely chopped leeks in it.

Pour milk into the pan and add cauliflower florets. After 5 minutes, pour in the hot chicken broth. And cook until the cabbage becomes soft.

Remove the soup from the heat, add salt and pepper and add finely chopped parsley, beat the cream with a blender.

Pour the soup into a deep plate and serve with red caviar.

This soup is simply a storehouse of vitamins and useful microelements. Broccoli is essential for beautiful nails, hair and teeth. And at the same time, this soup is loved by French chefs.

Ingredients:

• Broccoli - 0.5 kg
• Cream - 0.5 ml
• Onion - 1 pc.
• Garlic

Preparation:

First of all, you need to grind the cabbage in a blender. Chop and peel the garlic and onion.

Pour into the bottom of the pan olive oil, then add flour, fry for 3 minutes and add garlic and onion.

Then fry for a couple of minutes and add cabbage. Then add water to the cabbage and cook for 5 minutes. You can add cream. Cook for another 10 minutes.

Add spices and parmesan.

Bon appetit.

This soup is perfect for romantic dinner. Please your man with a pleasant dish.

Ingredients:

• Butter - 20 ml
• Asparagus - 200g
• Camembert cheese - 100 g
• Oysters - 3 pcs.
• Flour - 20g
• King prawns - 3 pcs.
• Fish broth - 200 ml
• Asparagus - 200 g
• White wine

Preparation:

Cut off the roots of the asparagus and fry in butter. Add flour and sauté until creamy, then add broth and bring to a boil.

Beat the resulting mixture in a blender. Pour into a saucepan and add Camembert. We wait until the cheese melts. Salt and pepper.

Fry the shrimp in a frying pan for 3 minutes. Ladle the soup and garnish with oysters, shrimp and asparagus.

Bon appetit.

This soup is best made for lunch. Exquisite creamy onion soup will delight your family and friends.

Ingredients:

• Leek - 1 pc.
• Potatoes - 3 pcs.
• Broth - 1 l
• Cream -0.5 l

Preparation:

Cut the potatoes into cubes. Cut the leek into half rings. In this case we use both the white and green parts.

Pour the broth into the pan and add the onions and potatoes and simmer for 5-10 minutes.

Then we beat the soup with a blender and bring it to a boil, pour in the cream and cook for a couple of minutes. At the end, you can add green feathers to the soup.

Serve with croutons.

It's very elegant and incredible delicious dish.

Ingredients:

• Tiger prawns - 0.5 kg
• Dry white wine - 0.5 cups
• Pumpkin puree - 500 ml
• Fish broth- 1l
• Celery - 4 pcs.
• Onion - 1 pc.
• Saffron - 10 g

Preparation:

Remove shells and heads from shrimp. Place the shrimp in the refrigerator, and place the shells and heads in a frying pan where the olive oil has already been heated.

Then pour in the wine and fry until all the liquid has evaporated. Cut the celery into small pieces. Peel the onion and cut into small cubes.

Pour broth into the pan where the shells were fried, add saffron, onion, celery, and sage. Bring to a boil and cook for 30 minutes.

Strain the broth through a sieve and pour the broth into a clean saucepan. Add to broth pumpkin puree and bring to a boil.

You can make your own pumpkin puree. To do this, you need to peel 1 kg of pumpkin and boil it in 0.5 liters of water. Then blend with salt and pepper.

Bring the broth and puree to a boil and cook for 10 minutes. Meanwhile, fry the shrimp in a frying pan with sage. Serve the soup with shrimp.

Bon appetit.

Every French soup is very satisfying and gourmet dish and this one is no exception.

Ingredients:

• Champignons - 400g
• Flour - 4 tbsp. l.
• Egg - 1 pc.
• Cream - 0.5 l
• Green
• Saffron
• Bay leaf
• Onion - 1 pc.

Preparation:

Finely chop the champignons. Add oil to the pan and heat. Then add the onion to the pan and fry for 10 minutes.

In a separate frying pan, heat the oil and add the champignons. Add salt and simmer for a couple of minutes.

Pour flour into a frying pan with onions and cook for 3 minutes with constant stirring. In a separate pan, boil the broth and pour in the onion mixture.

We also send champignons, thyme, bay leaves, herbs, salt and pepper there. Cover the soup with a lid and cook for 10 minutes. In a separate bowl, beat the cream and egg.

Then add the cream in a thin stream. Then add melted butter and herbs.

Cheese soups are always very tasty and satisfying. IN this recipe we add a lot of baguette and a lot of parmesan, which are very loved by the French.

Ingredients:

• Parmesan - 50 g
• Mozzarella - 100g
• Creamy processed cheese - 100 g
• Leek - 1 pc.
• Potatoes - 4 pcs.

Preparation:

Cut the potatoes into cubes. Pour water into the pan and add the potatoes. Cut the leek into half rings.

Place the onion in a frying pan where the butter has been melted in advance. Simmer the onion for about 10 minutes. Then put it in the pan.

Then add the melted cheese to the pan. Cook until fully cooked, then blend with a blender. Put it on the fire again and bring it to a boil.

Pour the soup into a bowl over the three parmesan cheeses and mozzarella.

Serve soup with baguette.

Bon appetit.

Very simple and even diet soup will delight you and your loved ones.

Ingredients:

• Potatoes - 4 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Cauliflower - 1kg
• Pork - 800 g

Preparation:

Pour pork pieces into a saucepan and add 5 liters of water. Cook for 40 minutes.

In this case, it is necessary to remove the foam, otherwise the soup simply will not work.

Then pour the potatoes into the pan. Cover with a lid. Place butter in a frying pan and heat.

Then place the carrots, cut into bars, into a frying pan with oil. As soon as the carrots turn brown, catch them with a slotted spoon and add them to the soup.

In the same frying pan, fry the onion until transparent, after cutting the onion into large cubes. Add French herbs to the onions.

Divide the cauliflower into inflorescences. After the potatoes are ready, add the cauliflower and onions to the soup. Time the broth to boil for 5 minutes.

Salt and pepper the dish. Finely chop the greens and add them after turning off the heat.

This soup will warm you up on a cold winter evening.

Ingredients:

• Onion - 4 pcs.
• Thyme - several branches
• Broth - 1 l
• Wine - 1 glass.
• Mozzarella - 100 g
• Parmesan - 50 g

Preparation:

Cut the onion into thin half rings. Fry the onion in butter until caramelized. Now add the wine.

Boil the onion in wine for 5 minutes and pour in the broth. Add thyme and bay leaf.

Instead of making a lot of small croutons, we will make one large crouton the size of the plate.

Drizzle olive oil onto the crouton and add a pinch of saffron. Now let's grate the parmesan and mozzarella. Pour the soup into a plate, cover it with crouton and cover it with cheese.

Place in the oven for a few minutes.

Bon appetit.

When it comes to French soups, the first name that comes to mind is aromatic soupe à l’oignon. This dish is a calling card national cuisine and one of the mandatory menu items for every tourist in the country. This is where we begin this review.

Onion soup (soupe à l’oignon)

There are hardly many lovers of boiled onions, which cannot be said about French onion soup. In France, almost no one can remain indifferent to this treat. Rich beef broth and onions are its main ingredients. Moreover, unique aroma It’s not the broth that gives it the flavor, but the onion, which is traditionally sautéed in oil for a long time.

During the long simmering process, the onion caramelizes and acquires a beautiful amber hue. It transfers this color and incredibly rich aroma to the finished soup. Sometimes in France, alcohol is added to the broth for piquancy, for example, white wine or. Prepare the soup in small portions and serve in the same container. Serve the dish with croutons with melted cheese, placing them directly in the pot. This soup is a true classic of French cuisine.

The recipe for onion soup has been known since ancient times. At first he was traditional dish French poor people, since onions are one of the cheapest and most accessible products. Over time aromatic soup has firmly established itself in restaurant menus. They say that King Louis XV of France loved soupe à l’oignon, and one of the legends even credits the monarch with the invention of this dish. Although another legend dates its origin back to the era of Roman rule.