Talk about a vegetable that’s everywhere. The humble onion is one the most common aromatic vegetables, popping up in so many ways across so many cuisines.
And it’s not just for taste. The onion also happens to be a terrifically healthy ingredient. If nothing else, it’s a delicious way to add bulk to a dish without adding many calories or any fat. Thing is, Americans typically use onions in such small quantities that they serve more to highlight the other items in a dish, rather than strut their own stuff.
The exception? A warm and satisfying bowl of onion soup.
The genesis of onion soup is unclear, but some attribute the version we know today to a French king. Even in modern France, onion soup is slurped up by late-night revelers taking a break in the party to revitalize their bodies with warm oniony broth before continuing the fete into the morning hours.
While I tend to sip my onion soup at a more reasonable hour, I find it equally comforting. There is nothing as soothing as the luscious sweetness of a cooked onion, particularly one from which a caramel color and flavor have been coaxed unhurried over hours. Add a rich broth and a bit of cheese, and you have a delicious luxury.