I have heard that this soup is also known as "Soupe de Paris". Certainly it is referred to in a book by Judith Kerr about a Jewish family fleeing Hitler's Germany as a dish that everyone in Paris tucks into in the early hours of the morning after a night spent on the town. Patrick Leigh Fermor writes somewhere about doing the same thing in "Les Halles".
What is it that makes this soup so special? I even go for the crouton topped with melted cheese soaked in the soup. Stringy. The whole dish should be blisteringly hot. Intensely savoury. The liquid slightly fatty but not greasy. The lines of onions, pale, bland and soft, camouflaged by the liquid. A soup to eat while it is too hot.
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