原标题：你知道吗？法式洋葱汤竟有300多年的历史！

法式洋葱汤

French Onion Soup

时间过得太快了，几周前收到法国母校发的通知，问我是否参加硕士毕业班的二十年周年聚会。我才反应过来，在我的职业生涯中，虽然帮欧洲公司打了近十年工，但也都是到英国、荷兰和德国。这么多年来，毕业后居然没回过法国。所以我决定趁这个机会到枫丹白露看看老同学，顺便带太太一起到巴黎度个假。

Time flies. Couple of weeks ago, I received a notice from my alma mater, asking if I will be attending the twenty years reunion of my Masters degree graduation class. I then realised that I have not been back to France since I graduated though I have worked for a European company for almost ten years. Throughout the ten years, I have always travelled to United Kingdom, the Netherlands and Germany instead. So I decided I would take this opportunity to travel to Fontainebleau to meet with my old classmates and also bring my wife for a vacation in Paris.

👆太太和我

参加完校园活动后，我们到丹麦的乐高总部BILLUND待了三天，然后再回巴黎。重温巴黎，当然要重温一下法菜。一提到法菜，我就想起当年上学时，一位老同学给我们烤的法式蜗牛（ESCARGOTS）。虽然是从超市买的速冻蜗牛，如今想起来还是回味无穷。除了法式蜗牛，当然还有著名的油封鸭腿（CONFIT CANARD），烹饪的手法就是把鸭腿在鸭油里低温烹煮，使得鸭腿的肉汁不会丢失，也算是经典法式烹饪的技巧。西餐的吃法，当然少不了几道菜的搭配，鸭腿就是主菜（MAINS），一般法国人会配上洋葱汤作为前菜（ENTRÉE）。

After the reunion event, we decided to go to the LEGO headquarters in Billund, Denmark to stay for three days, before heading back to Paris. Revisiting Paris definitely means revisiting French cuisine. When I think about French cuisine, it always reminds me of the days in school where an old classmate baked Escargots for us. Although it was frozen escargots from the supermarket, I could still remember the taste vividly. Apart from that, famous French dishes include Confit Canard, which is duck leg cooked in duck fat, to prevent the duck leg from getting too dry. This is definitely a very classic French cooking technique. In terms of enjoying western dishes, it is always about combination of various courses. In the case of the duck leg, it will usually be a main dish. The French Onion Soup, on the other hand, would normally be served as an entrée.

乐高总部

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法式蜗牛

法式蜗牛

ESCARGOTS

油封鸭腿

CONFIT CANARD

中餐不常用洋葱做汤，主要是因为中餐一般是快炒洋葱。而西餐中则会慢炒洋葱，用橄榄油中小火慢慢把洋葱炒到焦糖状态（CARAMELISED）,大约需要半个小时以上。这个时候的洋葱色泽暗淡，但是很甜，而且不会涩。

In Chinese cuisine, onions are not commonly used in soup making. Even when used in Chinese cuisine, onions are usually quickly stir fried. On the contrary, in Western cuisine, onions are usually cooked slowly in olive oil until it is caramelised. This usually takes about half an hour. Onions that are caramelised are darker in colour, but has a sweet taste and is not pungent.

法式洋葱汤其实不难做，唯一磨人的就是炒洋葱时间比较长。一般来说，成品的每一碗汤的分量，就用一碗洋葱（不要觉得太多，慢炒后就剩半杯左右），橄榄油一小勺就可以，隔几分钟搅拌一下，耐心炒到洋葱变成以下的颜色。

French onion soup is not a difficult dish to cook. The only issue is that it tends to take a little longer. Typically, to make a bowl of onion soup would require a bowl of fresh onion. Do not be intimidated by the amount of fresh onion as the onion will be reduced by half after cooking it slowly. As far as olive oil is concerned, use only one small spoonful, stirring the pot every few minutes until it develops into a caramelised colour.

然后加入一碗牛高汤，并且加入一片BAY LEAF和PARSLEY干香料粉，煮15分钟，增添汤的香味。再加入适量的盐和黑胡椒粉调味。

Once the onion is caramelised, add in a bowl of beef stock and add in some dry herbs such as bay leaves and parsley. Cook the soup for 15 minutes to allow it to develop its aroma. Add in salt and pepper to taste.

这时候汤其实已经做好了。但是如果要更地道的话，在汤的上面放一些烤箱微烤的面包块或法棍面包片，然后在上面削奶酪（传统的是GRUYERE奶酪，但是其他能烤的奶酪如CHEDDAR, PARMESAN都可以），把汤放入烤箱用上面的“热快烤”（即把汤放进烤箱最上面一层，烤3至5分钟），烤至奶酪熔化，有微微的烤焦颜色，便可趁热上桌。

At this point in time, the soup is considered done. To make it even more authentic, put in some croutons (cut up some bread into cubes and then bake it briefly for a few minutes) or baguette slice, topping it with some grated cheese. Traditionally, Gruyere cheese is used for this dish but any other melting cheese such as cheddar or parmesan can be used. Place the heat resistant soup bowl on the top layer of the oven to broil for three to five minutes, until the cheese is melted and have a slight burnt colour. Serve while hot.

这道洋葱汤的做法，可以追溯到十七世纪。在当时洋葱属于平民食材，因为又便宜又养生。据FOODTIMELINE的调查，法式洋葱汤最老的菜谱 Potage of Onion是在1651年出版的《法国厨师》（THE FRENCH COOK BY FRANCOISE PIERRE LA VARENNE）。所以全球对法式烹饪相当尊重也是有原因的，经典菜需要时间的考验才能顺利传承。认识到这道历史悠久的法菜，希望大家有时间可以跟着视频试做一次，感受一下法国菜肴的浪漫。

French onion soup can be traced back to as early as the seventeenth century. During those times, onions were nutritious and inexpensive, henceforth they are considered to be peasant’s food. According to Foodtimeline’s research, the oldest known recipe of French Onion Soup, “Potage of Onion” was published in 1651 in the cookbook 《The French Cook》by Francoise Pierre La Varenne. The global respect for French traditional cuisine has its reasons. Classic dishes require the testing of time before it can transcend history and carry on its traditions. Now that we know about this cuisine of such interesting heritage, I hope that everyone can take some time and make this dish with the video. Perhaps you can also feel the romantic feeling of a classic French dish.

👇👇 法式洋葱汤制作过程👇👇

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