Onion soup
Soupe à l'oignon
Ingredients
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Directions
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Did you know?
The term "soup" was originally used to refer to slices of bread moistened with fat or non-fat bouillon, hence the French idiom "soaked as soup".
In the 17th century, soup is subjected to the rivalry of pottage (which was deemed nobler by purists), and becomes at rustic, familiar term referring to an informal meal. The idioms "onion soup" and "fish soup" designate dishes where slices of bread are used as seasoning. From the 18th century onwards, the two terms, though occasionally mixed up with each other, end up taking separate meanings. The idiom "pottage" now refers to dishes like consommés, creams, veloutés, and preparations including sliced or strained ingredients; while "soup" designates regional or specific dishes. Onion dates back to a very distant past. Sumerians used to grow it as early as the 4th millennium BC. Egyptians and Greeks used to eat large quantities of onions, while in Rome it was reserved for the lower classes. |
It's healthy (or not) because...
- Oinion contains vitamine C and many trace elements. It is an excellent tonic. It avoids the oxidation of the cells and makes easier the iron absorption.
- There are too much lipids because of the big quantity of butter and of Emmental. - The poultry bouillon contains to much glucid. |
Hints
- Replace the butter with olive oil which contains less lipids.
- Replace the grated Emmental with parmesan, which is more tasty.
- The baguette can be replaced with whole wheat bread. It contains more fiber and makes easier the bowel.
- Then poultry bouillon can be replaced by a bouillon made with spices ( garlic, thyme, parsley, clove, etc.) The flavor will be better and the glucid contribution will decrease.
- Replace the grated Emmental with parmesan, which is more tasty.
- The baguette can be replaced with whole wheat bread. It contains more fiber and makes easier the bowel.
- Then poultry bouillon can be replaced by a bouillon made with spices ( garlic, thyme, parsley, clove, etc.) The flavor will be better and the glucid contribution will decrease.