The modern version of French onion soup that we know today is beef broth based, most likely emerging from adaptions of French bouillon recipes over the years. However if you look in the cookbooks from the 1600s, such as La Varenne’s Cookery, this beef based version of French onion soup isn’t found. What we do find in historic cookbooks instead, is variations of onion based soups, some made with a pea based puree, some using capers for additional flavour, others verjus or vinegar.
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This particular soup is an interpretation from my rough (Google based) translation from a recipe found in “François Pierre de la Varenne – L’Ecole de ragouts ou le chef-d’euvre du cuisinier, du patissier, et du confiturier, où est enseignée la manière d’apprêter toute sorte de viande, de faire toute sorte de patisseries et de confitures” from 1668.
While the recipe has simple ingredients, the flavour is delicate yet tasty.