Article: Onion soups

FAYE LEVY
Jerusalem Post
11-02-2007
Headline: Onion soups
Byline: FAYE LEVY
Edition; Up Front
Section: Features
Page: 40

Friday, November 2, 2007 -- Leave it to creative French cooks to turn the humblest of ingredients, onions and bread, into a world famous culinary work of art. Onion soup started off as an inexpensive dish that became popular as an early-morning breakfast among revelers who had stayed out late and had a bit too much to drink; it was basically a cure for hangovers. When we lived in Paris, my husband and I enjoyed it as a late-night supper after an evening walk. The casual Parisian eateries where it was served became renowned not only for their soup, but for their funny names, ...

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