You know that moment when it’s grey outside, you hunch your shoulders, and you just want something warm and filling? This onion soup is made exactly for that. Not the anemic version from brasseries — the real deal, with depth, herbs that do their job, and a gratinéed croissant instead of bread.
The bowl arrives steaming, with that cheese crust slightly burnt on the edges, exactly as it should be. Underneath, the croissant has absorbed the broth — it’s melt-in-the-mouth in some places and still flaky in others. The aroma rising is of thyme, onions cooked for a long time, and something warm and earthy that takes a second to identify — ginger and turmeric, subtle but present. You dip your spoon and the cheese stretches.
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