Soupe au fromage2

Soupe au fromage – LADL Flowchart Recipe

Origin: France

AKA: Soupe à l’Oignon Gratinée, Cheese soup, French onion soup

About: This recipe was first featured in the 1907 French cookbook Gastronomie Pratique, which was written in by Henri Babinski (Ali-Bab). However, the 1907 version carries the name Soupe au fromage (Cheese soup) not the name Soupe à l’Oignon Gratinée (French onion soup), which I can only assume became popular after the 1974 translation to English by the New York Times. Curiously, it is absent from Auguste Escoffier’s Guide Culinaire [1903]. I chose to keep the original name.

By comparing the 1907 recipe to modern french onion soups, you’ll notice that the original recipe excludes beef/chicken stock. This is also evident in a early version of Soupe à l’Oignon (onion soup) from The Royal Cookery Book (Le Livre de Cuisine) by Jules Gouffe,1869 (p. 38-9). It seems that the migration of this recipe from France to America in the early 1970s lead to the addition of beef stock, which I believe overwhelms the flavor profile of the caramelized onions. Soupe au fromage takes on a casserole consistency, almost like a savory bread pudding with the top of a thick, golden crust. It is extremely delicious with a deep onion flavor.

Usually the soup is served as a starter or main course in a soup-tureen.

Need some cooking equipment?  Check out the Cheese Grater or 5 1/2 Quart Dutch Oven here.

Served with:

  • Bread

Substitutions:

  • Emmental cheese — Gruyère cheese, or other cheese imported from Switzerland.

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