French onion is the new black: The classic soup of onions, bread and cheese is morphing into delicious new recipes.
F. Martin Ramin/ The Wall Street Journalthe onion and I have a lot in common: multilayered, beloved the world over. Onions, famously, make you cry—the bulb’s natural defense against insects and other opportunistic munchers via a combination of pyruvic acid, ammonia and volatile sulfur compounds.
Ultimately, though, when bathed in warmth and handled with patience, an onion yields into a sweet puddle of love. A big part of the allium’s charm lies in the way it lends itself so amicably to frying, sautéing, pickling and baking. There is little as bracing as a raw onion or as soothing as a braised one. And I believe there is no greater example of this ingredient’s capacity to comfort than French onion soup.
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