"l, not -l" > wrote in message
...
>I recently made a big pot of "French Onion Soup" and that started me
> thinking; why is it French Onion soup, rather than simply Onion soup?
> French fries and French-cut green beans are that because of the how the
> item
> is cut; but, that doesn't seem to be the case with "French" Onion soup.
> What makes onion soup "French" Onion soup?
>

According to Wikepedia:

French onion soup is an onion and beef broth or beef stock based soup
traditionally served with croutons and cheese as toppings. Although ancient
in origin, this dish underwent a resurgence of popularity in the 1960s due
to the growth of French cooking in the United States.[1]



History

Onion soups have been popular at least as far back as Roman times. They
were, throughout history, seen as food for the poor people, as onions were
plentiful and easy to grow. The modern version of this soup originates in
France in the 18th century,[1] made from beef broth, and caramelized onions.
It is often finished by being placed under a broiler in a ramekin
traditionally with croutons and gruyère melted on top. The crouton on top is
reminiscent of ancient sops (see History of Soup).



Devvue

Debbie > wrote:

> According to Wikepedia:
>
> French onion soup is an onion and beef broth or beef stock based soup
> traditionally served with croutons and cheese as toppings. Although ancient
> in origin, this dish underwent a resurgence of popularity in the 1960s due
> to the growth of French cooking in the United States.[1]
>
> History
>
> Onion soups have been popular at least as far back as Roman times. They
> were, throughout history, seen as food for the poor people, as onions were
> plentiful and easy to grow. The modern version of this soup originates in
> France in the 18th century,[1] made from beef broth, and caramelized onions.
> It is often finished by being placed under a broiler in a ramekin
> traditionally with croutons and gruyère melted on top. The crouton on top is
> reminiscent of ancient sops (see History of Soup).

This whole Wikipedia article is a collection of preposterous, partially
self-contradictory nonsense, including the ridiculous photo. It is yet
another example why Wikipedia articles should only be cited as
authoritative if one can confirm their authenticity by consulting
something more authoritative.

They cite The Food Timeline entry, which is self-contradictory in its
own right, and give a link to a French-language recipe based on water
and onions which are not caramelised, as well to a Pellaprat recipe,
which calls for stock (unspecified) or water and for onions which are
very clearly not caramelised, either.

Victor