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| 비고 = 채식주의자용 수프도 있음.
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[[파일:Plate_french_onion_soup.jpg|thumb|250px|접시에 담긴 프랑스식 양파 수프]]
==역사==
양파 수프는 최소한 적어도 로마 제국 시대부터 대중적인 인기를 끌었던 것으로 생각된다. 그 시대의 가난한 사람들에게는 양파가 흔하고 빨리 자라는 소중한 음식이었을 것이다. 현재의 양파 수프는 18세기 프랑스에서 시작되었는데, <ref name = "FTL">[http://www.foodtimeline.org The Food Timeline] 웹사이트의 [http://www.foodtimeline.org/foodsoups.html#frenchonionsoup 프랑스식 양파 수프]</ref> 초기에는 쇠고기 육수와 [[캐러맬화]]된 양파로 만들었다. 전통적으로 [[라메킨]]에 담아 [[그릴|구운]] 뒤 크루통과 녹인 [[그뤼예르 치즈]]를 위에 얹어 마무리했다. 크루통을 위에 얹어먹는 풍습은 고대의 [[수프]]를 연상케 한다. ([[수프#역사|수프의 역사]]를 참고).
==Preparation==
[[Image:French_ognion_soup_2.jpg|thumb|left|250px|A lighter French onion soup with [[croutons]]]]
The rich flavor of the base is not due just to the broth, but to the caramelized onions.<ref>[http://www.marthastewart.com/recipe/french-onion-soup French Onion Soup] at [http://www.marthastewart.com/ marthastewart.com]</ref> Caramelization, in this case, is the procedure in which the onions are cooked slowly until the melting sugars approach burning temperature, becoming brown. Some recipes suggest a half an hour of cooking time, but many chefs and cooks allow for hours of cooking to bring out the complex flavors of the onions' sugars. [[Sweating_(cooking)|Sweating]] the onions to draw out the liquid is an important step in [[caramelization]]. This can be accomplished by tossing the onions in a fat of choice (olive oil, butter, or bacon fat), adding salt, and then covering the pot and letting the onions cook over very low heat. The salt and heat draw the liquid out of the onions.<ref>Go Chic or Go Home. "Caramelized Onions and French Onion Soup...A Love Story. 17 December 2010. URL: http://gochicorgohome.com/awesome/caramelized-onions-and-french-onion-soup-love-story</ref>In the final stages of cooking, [[Cognac (drink)|cognac]] or [[sherry]] is often used to enhance the caramelized onion flavor and to [[Deglazing (cooking)|deglaze]] the pan.<ref name = "fos">[http://www.frenchonionsoups.com/ frenchonionsoups.com]</ref>
The base is usually topped with the crouton,<ref name = "fos">[http://www.frenchonionsoups.com/ frenchonionsoups.com]</ref> which will be very dry and crusty to allow it to withstand lying on the soup surface while baked or broiled with a good melting cheese on top. In some instances, a slice of plain bread can also be used. The soup is then served in the bowl or ramekin in which it was broiled or baked.
==Variations==
Variations of the basic recipe include:
*Blended in a blender and served smooth
*A vegetarian variation using vegetable stock instead of beef stock.<ref name = "veg">Bennett, Beverly L.,[http://www.veganchef.com/french.htm Vegetarian French Onion Soup] at [http://www.veganchef.com The Vegan Chef]</ref>
*Chicken stock substituted for beef stock, which makes a lighter-colored broth
==See also==
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