French Onion Soup Formality (2024)

FAQs

What is the etiquette for eating French onion soup? ›

With such a soup, a knife is your friend, not your enemy. Using both the soup spoon and the knife, push the baked cheese against the rim of the cup or bowl and cut it gently with the knife. Once you've broken the cheese barrier, you can use the knife again to nudge bits of cheese onto the spoon.

A few sprigs of thyme and a bay leaf elevate the soup even more, but I take it a step further, adding a splash of fish sauce for complexity and depth—don't worry, it won't taste fishy—and a hit of cider vinegar to balance some of that oniony sweetness.

There are several reasons why this might happen: Insufficient caramelization: The key to a flavorful French onion soup lies in properly caramelizing the onions. If the onions are not cooked long enough or over low heat, they won't develop the sweet and rich flavor that is characteristic of this soup.

If your soup has too much onion, one effective way to balance the flavor is by diluting it with broth or water. Start by removing a portion of the soup and setting it aside. In a separate pot, heat up some vegetable or chicken broth, or simply water, and gradually add it to the soup while tasting along the way.

Eating with your hands is considered impolite, so make sure to tuck into that steak frites with your knife and fork. Notable exceptions include bread and certain dishes including asparagus. One thing you may have noticed in France is people do not cut their salads. Do so, and you might receive a few funny looks.

Clear soups, broths and heartier soups are eaten by placing the spoon point first in the mouth. No slurping allowed. Crackers are not to be crumbled into soups. However, oyster crackers can be enjoyed in chowders.

The caramelized onions for this soup cook more quickly due to a pinch of baking soda but still have that deep, slow-cooked flavor. Topping the soup with hot, cheesy toasts prepared while the soup simmers, eliminates the need to bake the soup in specialty French onion soup bowls.

Soaking the onions in cold water for 10 minutes before cooking can help to reduce the unpleasant taste and smell. Additionally, adding a pinch of sugar to the cooking onions can also help to reduce their pungent flavor.

If the soup is too sweet, add the vinegar. If you would like a little more depth, add a splash of red wine. Preheat the broiler. Portion the soup into bowls, top with bread, cover with cheese, and broil until the cheese is melted and nicely browned.

The best way to counteract vinegar if too much is put into soup is to add a sweetener, such as sugar or honey, to balance out the flavor. You can also add a pinch of salt or a dollop of cream to help mellow out the vinegar's acidity.

Is French onion soup a poor dish? ›

However, onion soup is often wrongly made and understood. Indeed, many tourists see it as a fancy and luxurious product while, like explained above, it was originally a dish for the poor and had a purpose that we could qualify as the opposite of fancy (curing hangovers).

And when soup is served, it's usually served lukewarm. While English has the expression “Eat it while it's hot”, in France you wouldn't want to eat soup that is too hot. When I spent time with my host family in the Alpes-de-Haute-Provence, we would wait for the soup to cool down before eating it.

Only a small piece of roll at a time (never the whole thing) should be buttered, with a butter knife. Soup should be spooned away from you with the bowl tilted away and even if it's steaming hot, never embarrass yourself by blowing on it!

When served noodle dishes in smaller bowls, it is polite to pick up the bowl with one hand and lead it close to your mouth when eating from it. In Korea, however, it is never polite to lift your bowl off the table. Bowls always remain on the table while eating. In China, never tap your bowl with your chopsticks.