Bon Appétit #5 - French Onion Soup or Waterzooi?
As the long autumn evenings settle in, nothing beats a comforting meal, and what better way to warm both body and soul than with a hearty soup? In both France and Belgium, soups are a culinary staple, from creamy veloutés to light yet flavorful broths, each country boasts its own specialties.
In this article, we'll dive into the history and flavors of two essential soups: the French onion soup and Belgian waterzooi. These iconic dishes each carry a distinct character and beautifully represent the culinary spirit of their respective countries!
French Onion Soup: A Classic of French Gastronomy
French onion soup is a true French icon. It has its roots in the popular cuisine of Paris and is especially beloved for its comforting and convivial nature. Typically served gratinéed, with a golden, crispy crust, it is both simple and indulgent. The combination of caramelized onions, rich beef broth, and melted cheese creates an explosion of flavors.
History
Legend has it that King Louis XV invented onion soup one hunting night when, hungry, he had only onions, butter, and champagne on hand. Another version attributes its creation to Nicolas Appert, the inventor of food preservation.
What Makes it Special
Caramelized onions: Slowly sautéed onions in butter are the key to this soup’s success. The more golden they are, the more intense the flavor.
The broth: Traditionally beef-based, though a vegetable broth works well for a vegetarian version.
The gratin: Stale bread croutons topped with gruyère or comté cheese melt under the oven's heat, creating a crispy, melty layer.
Recipe
- Sauté sliced onions in butter until golden brown.
- Add a bit of flour to thicken, then deglaze with white wine.
- Pour in hot broth and let it simmer for half an hour.
- Serve in oven-safe bowls, top with bread slices and sprinkle with cheese before placing under the broiler.
I had one just last week and it was absolutely delicious!
Waterzooi: A Belgian Must-Try Soup
If onion soup is a French institution, waterzooi is its Belgian counterpart. Originating from Ghent, this traditional dish is a mix between a soup and a stew. With its generous and simple ingredients, waterzooi offers comfort in a bowl—a true testament to Belgian cuisine.
History
Waterzooi dates back to the Middle Ages, when Belgian rivers were rich in fish. However, as pollution reduced fish populations, poultry gradually replaced fish in the dish. Today, waterzooi is often made with chicken, although some regions still prepare it with fish.
What Makes it Special
Texture: Unlike onion soup, waterzooi is creamy due to the addition of fresh cream and egg yolks, giving it an unparalleled smoothness.
Vegetables: Carrots, leeks, celery, and potatoes pair perfectly with this soup-stew hybrid.
Poultry or fish: Chicken is common, though purists prefer fish to stay true to the original recipe.
Recipe
- Cook chicken or fish in a broth with carrots, leeks, and celery.
- Add potatoes for thickness.
- Before serving, mix fresh cream and egg yolks into the broth for a creamy texture.
- Serve hot, accompanied by bread to soak up the broth.
I’ve never personally tried waterzooi, but writing this article has definitely made me want to!
Verdict?
If you're craving something simple yet comforting, French onion soup with its melted cheese and tender onions is the perfect choice. On the other hand, if you want a more filling dish, waterzooi is a fantastic option. Its creamy texture and soft vegetables will transport you straight to Flanders, where the cuisine is generous and heartwarming.
Why choose, though? French onion soup makes a great starter, while waterzooi can be the main course. One to begin a meal, and the other to end it on a rich, flavorful note!
So, are you more of a French onion soup fan, or do you prefer waterzooi? Let us know in the comments below.
And most importantly, bon appétit!
Lilas, OLS Community Manager — French