From Wikipedia…French onion soup (Soupe à l’oignon) is an onion soup based on beef broth or beef stock and chicken stock traditionally served with croutons and cheese as toppings. Although ancient in origin, this dish underwent a resurgence of popularity in the 1960s in the United States due to a greater interest in French cuisine.
And the number one reason why french style cooking became popular in the United States in the 1960’s….
Yep. Julia Child and her amazing cookbooks and television shows. Watch her make hers..
But I digress. Here’s a story..
My mom grew up in Iowa on a working farm. One of her duties was to assist her mother in cooking lunches for the farmhands. She would describe incredible spreads that they would prepare for lunch. Fresh fried chicken, mashed potatoes, corn, tomatoes, fresh baked bread. And you know that none of it was ‘store-bought’. All made from scratch and cooked with love. And my sisters and I will attest to the cooking skills she gained from that.
When she married my dad they spent a few years in France. And there she spent a lot of time learning and practicing the local cooking trends and styles. She was in France at approximately the same time as Julia and Paul Child. And I also remember that the one cookbook that she referenced most was, of course…
While growing up in Gunnison my sisters and I were
subjected served on Christmas Eve a dish that only my dad loved. Oyster stew. It was a tradition. And we all suffered ate what was served and enjoyed it!
Later on, after mom and dad divorced, I remember her asking me and my sisters very nicely if she could change the long running Oyster stew tradition to something else.
We immediately After much careful thought, we agreed. Mom chose French Onion Soup and it has become a family tradition ever since.
My daughter seems to have inherited my moms amazing cooking skills. Bee has already worked in restaurants and has made a name for herself in her own town for her skills! She would have made my mom proud. Here is her recipe…
Bees Best FOS Recipe!
I yellow onion, sliced
FOS is best when served piping hot! Just a few degrees under volcanic. It should be bubbling when it hits the table. Have a nice fresh baguette of french bread and a glass, or two, of your favorite wine.
The soup should be all gooey and be filled with bread, cheese and onion pieces. Don’t skimp. And remember…Bon Appetite!