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)
  • Gruyere cheese, grated
  • Dry French bread toasts sprinkled with olive oil
  • Parmesan cheese, freshly grated


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.

  • 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.
  • 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, 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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Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.