French Onion Soup

Suzy Rhodes Sat, 07/19/2014 - 10:17
French Onion Soup

In the 19th century Les Halles (pronounced 'lay al') was the central market place of Paris and was known as the ‘Belly of Paris’. Merchants came from all over to sell their goods and would set up their market stall in the cold early hours of the morning. To keep themselves warm they would bring soup with them, usually cheap peasant dishes, like onion and beef broth. This is where the world famous French Onion Soup originated.  Today, Les Halles is no longer a market place, in the 1980’s it became an arched glass shopping mall where you can find anything and everything at reasonable prices. 




SourceFrench Food at Home
Prep time
10 minutes
Cooking time
45 minutes
Total time
55 minutes


large onions (sliced thinly)
3 T
unsalted butter
1 c
2 T
6 c
beef stock
french bread (cut into 1/2 inch slices)
salt and pepper (to taste)
Gruyère cheese (or sharp cheddar cheese )


1. Sauté onions in butter until soft but not browned
2. In a large saucepan, add sautéed onions, salt and pepper, cognac, wine, and beef stock
3. Bring to a boil and let it simmer until the alcohol cooks out
4. Pour into small dishes and place on baking tray
5. Place one slice of French bread on top of soup and grate cheese on top
6. Place tray of soup under grill to melt the cheese for the perfect gratinéed onion soup