The gratinated onion soup is one of the great classics of French cuisine: a simple, economical and incredibly tasty dish. A true winter comfort food that comes from humble ingredients but, thanks to the slow cooking of the onions, becomes a recipe full of aroma and character.
The sweetness of caramelized onions blends with the savoriness of the hot broth, while toasted bread and melted cheese create that irresistible crust that makes this soup so special.
The origins of onion soup are very old and over time several stories and versions have emerged. According to some accounts, it was introduced to the French court by Catherine de’ Medici, who brought Italian cooks with her and contributed to the development of French cuisine.
Another legend attributes the recipe to King Louis XV, who, one night, struck by sudden hunger at his hunting lodge, supposedly improvised the soup with the ingredients available in the kitchens.
Regardless of its true origin, onion soup became famous in the 19th century in French bistros near the major markets, where it was served late at night as a warm and filling dish.
There are also Italian regional variations, such as the Florentine carabaccia, made with red onions, aromatic herbs and pecorino, or the Neapolitan version with guanciale and cherry tomatoes.
The recipe we propose today is the one closest to the traditional soupe à l’oignon: the secret is patience. The onions must cook slowly until they become soft and caramelized, releasing all their flavor.
The final oven step with toasted bread and grated Gruyère makes this soup irresistible, perfect for warming up on the coldest days.

A rustic yet elegant dish at the same time, perfect for a winter dinner or to bring a classic bistro dish straight to your kitchen.

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