LES HALLES ONION SOUP |

LES HALLES ONION SOUP is a French onion soup recipe made with beef broth, onions, garlic, thyme and bay leaves. It’s the perfect dish for a cold winter day or any time you want to get cozy on the couch.

This is a traditional French onion soup recipe that is simple with few ingredients. It’s perfect for any occasion and can be made in under 30 minutes. Read more in detail here: three onion soup.

• 12 cup butter (1 stick)
• 8 cups onions, thinly sliced
• flour (three tablespoons)
• Beef Stock, 12 cup (3 quarts)
• 1 cup bourbon
• 1 tblsp salt (or to taste)
• 1 tsp. pepper (or more to taste)
• GARNISH
• Gruyere cheese, grated
• Dry French bread toasts sprinkled with olive oil
• Parmesan cheese, freshly grated

Instructions:

THIS IS PARIS’ response to la guele de bois, or the “wooden mouth” that occurs when you drink too much wine. In the spirit of rushing a bowl to someone in agony, it’s a wonderful soup, rich and aromatic, filled with restoratives, and extremely easy to prepare.

• TO GET READY
• Prepare the ingredients according to the recipe’s instructions.
• Prepare the garnish by cutting 6 to 8 12 inch thick pieces of French bread and toasting them in a 350°F oven for approximately 15 minutes, or until dry toast. Drizzle each for approximately 15 minutes, or until dry toast is achieved. Drizzle a little olive oil over each and put aside. Set aside the grated cheeses.
• TO COOK
• In a large soup pot, melt the butter over low heat and add the onions, stirring continuously. Cook, covered, for 5 to 10 minutes, until soft and golden, then mix in the flour and 2 cups of the stock. Increase the heat to medium high and whisk constantly until the mixture thickens.
• Combine the remaining stock and the brandy in a mixing bowl. Return to a boil, then lower to a low heat and cook, covered, for 30 to 1 hour. Salt & pepper to taste.
• TO SERVE
• To serve, ladle the soup into individual oven-safe bowls and top with a handful of Gruyère cheese.  Place a slice of bread on top of each chunk, then top with the Parmesan and broil for a few minutes until the cheese is melted. Carry quickly to the table on a tray—those bowls are hot.

This is a very simple soup that requires only onions and water. It can be eaten as a main course or as an appetizer. Reference: soup de l’oignon.

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