In most of Paris bistros you’ll find onion soup on the menu, and especially in the touristic areas. Onion soup is made by browning sliced onions, adding water, then leaving to simmer before adding cheese and croutons. The soup is then poured into bowls and heated in the oven for a few minutes. It is served hot as a starter. In Paris, onion soup in the time of Balzac was served for dinner in the cafés and brasseries after the theatre show or opera.
