You need to try the French Onion soup at 300 East

Not only is it incredible, but it has a nice little history to it, too.

Ashley Boyd, pastry chef at 300 East, told me the soup has been around since 1975, when the White Horse opened on East Blvd. White Horse eventually moved, and the place became 300 East. At that time, the soup recipe was revamped by previous chef Joanie Babcock.

During cold months, they serve about 30 bowls per day, but it’s a popular choice year-round.

You, like me, may also wonder how they so perfectly melt the cheese on top.

“We use a salamander, which is sort of a supercharged broiler,” Boyd said. “The cheese gets a thin crispy layer on top.”

The key is the round slices of provolone.

“They are exactly the same size of the crock,” she said. “So just a little bit of the cheese drips down the side of the bowl all around and gets crispy. To me, that’s the best part!”

Couldn’t agree more.

It’s also full of delicious broth, soft onions, and is topped with a substantial crouton.

Go get yourself a bowl of goodness for just $6.50.

Find 300 East at 300 East Boulevard, open Sunday through Thursday, 11 a.m. to 10 p.m. and Friday and Saturday, 11 a.m. to 11 p.m. Connect on Facebook, Twitter and Instagram.