I would like to say that this is a traditional French soup made of onions and beef stock, usually served with croutons and melted cheese on top. The soup's origins can be traced as far back as the Romans Typically a poor dish Although the current version dates from the 19th century. The remarkable taste in French onion soup is from the caramelisation of the onions, to which sometimes brandy or sherry is added at the end of the slow-cook process. The liquid is typically meat stock, although variations include using just water adding milk or thickening it with eggs or flour.If you try to make this food at home or anywhere
its so easy. You may use some alternative raw materials for making.....