French Onion Soup Gratinée

Dish information

French Onion Soup Gratinée, or Soupe à l'Oignon Gratinée, is a culinary icon, a hearty and deeply flavorful soup celebrated for its rich caramelized onions, robust beef broth, and glorious cheesy crust. Its origins are traced back to the streets of Paris, particularly evolving from the humble onion soups enjoyed by working classes centuries ago. While some myths suggest it was invented by King Louis XV upon returning from a hunting trip to find only onions and butter in his larder, its true history is more grounded in the simple, economical ingredients readily available. By the mid-19th century, the soup had become a staple in Parisian bistros and market stalls, especially popular among night owls frequenting Les Halles market. The defining "gratinée" – the topping of toasted bread (croutons) and melted, bubbling Gruyère cheese – became its signature. This luxurious transformation elevated it from a simple broth to a satisfying meal. Today, it remains a beloved classic, representing the soul-warming comfort and sophisticated simplicity of French bistro cuisine.

Timeline

• 1700s

  Simple onion soups are common peasant fare in France.

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  1800s

  The soup becomes a popular late-night dish in Parisian markets and cafés, particularly around Les Halles.

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  1850s

  The addition of croutons and melted cheese (the 'gratinée' element) begins to define the modern French Onion Soup.

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  1900s

  French Onion Soup Gratinée becomes a celebrated classic in Parisian restaurants and bistros.

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  1940s

  Julia Child's exposure to and eventual popularization of French cuisine in America includes French Onion Soup.

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  1960s

  The soup maintains its status as a comforting bistro staple worldwide.

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  2000s

  Gourmet versions and traditional preparations continue to be a favorite starter or light meal.