French Onion Soup: The Hangover Cure of France

Brrrr! Comfort in a Crock

Brrrr! The weather outside is frightful — one of those cold, rainy days that makes you want some good ol’ comfort food to warm your soul. On days like this, there’s nothing better than a steaming hot crock of soupe à l’oignon (French onion soup) to beat back the cold. With its flavorful broth, caramelized onions, crispy bread, and yummy gruyère cheese browned on top, soupe à l’oignon is the quintessential French comfort soup.

Two white crocks of French onion soup, topped with golden-brown melted cheese and sprinkled with pepper, resting on a rustic wooden surface.

Golden, bubbling, and irresistibly cheesy — Lolo’s French Onion Soup fresh from the broiler, ready to warm even the chilliest winter day.

A Royal Rivalry for the Soup’s Origin

Onion soup has been a French staple for so long that no one really knows who made it first. But picture this: two royals, one soup, and a pantry full of bragging rights. King Louis XV's camp insists the king "invented" it himself — after a long day of deer hunting, he returned to his lodge in Versailles. Famished, the king found the royal cupboards nearly bare — save for onions, butter, and naturally, a bottle of Champagne. His resourceful cook supposedly tossed everything into a pot — and voilà, the onions caramelized, the broth bubbled, and the rich aroma drifted through the lodge — luring courtiers and servants alike into the kitchen. Whether the King actually stirred the pot himself is up for debate, but one thing is certain — the result was so delicious, his claim to onion soup fame was born.

The onion that launched a culinary crown war. Beloved by kings, claimed by dukes, and savored by all.

But... the King isn’t the only royal with a claim to the crown of onion soup fame. Others argue the glory belongs to Stanislas Leszczynski, the Duke of Lorraine and father of Queen Marie, Louis XV’s wife. As Alexandre Dumas recounts in his Grand Dictionnaire de Cuisine, the deposed King of Poland was en route to Versailles to visit his daughter and son-in-law when he stopped at a cozy Champagne inn and tasted an onion soup so divine he refused to continue his journey until he had the recipe in hand.

And so, in a scene worthy of a period comedy, Dumas describes the Duke — dressed in nothing but his bathrobe and slippers — standing in the steamy kitchen, tears streaming down his cheeks while the cook sliced mounds of onions for the pot. Notebook in hand, Stanislas scribbled every detail before whisking the recipe to Versailles, where it became the toast of the royal court. In his 1831 cookbook, Nicolas Appert, the brilliant inventor of canning, immortalized the moment by dedicating his own version of soupe à l’oignon à la Stanislas to the robe-clad royal, ensuring the story (and the soup) would be savored for generations, and that this culinary custody battle lived on.

From Jewel Crusted Crowns to Cheese Crusted Crocks

Whether it was King Louis or the Duke of Lorraine who first brought onion soup to Versailles will likely remain one of France’s great culinary mysteries — though if you ask me, the Duke gets the crown. Either way, Versailles was only the appetizer in this story. Onion soup's real claim to fame wasn’t forged in gilded halls. It bubbled up in the bustling brasseries around Les Halles in Paris where the air was thick with the aroma of simmering broth and sizzling cheese. At spots like Au Pied de Cochon, Poule au Pot, and Chez Baratte, soupe à l’oignon became both a menu staple and the city’s most trusted hangover cure.

Since 1947, Au Pied de Cochon has been ladling out Paris’s most famous ‘soup of the drunkards’ — hot, cheesy salvation in a crock.

Hangovers à la Française

Under the glow of Parisian streetlamps, onion soup earned its legendary status. Around Les Halles, market workers slurped it at dawn before hefting crates, while theater buffs and cabaret night owls staggered in after last call, swapping wine glasses for soup spoons. Restaurateurs upped the ante by crowning the humble broth in cheese and sliding it under the broiler, creating the molten-topped Gratinée des Halles that brought the city’s early risers and last revelers to the same table. Somewhere along the way, it earned its cheeky nickname, soupe des ivrognes — “soup of the drunkards” — the most delicious alibi for those still singing show tunes at sunrise.

Toasts and Tureens

Between late-night cabaret calls and the first clang of market bells, French onion soup found its way from simple hangover cure to wedding night hero. In France, there's no bigger celebration than a wedding… and no sweeter tradition than friends and family gleefully hunting down the happy couple in the wee hours, armed with a special tureen à la mariée. The well-wishers proudly ladle out two steaming bowls of the savory cure-all, telling the bride and groom to "eat it all." Soon after, they return to fetch the bowls and make sure they're good and empty — a sign the lovebirds have been properly, finally, launched safely onto the turbulent sea of matrimony. It’s a fabulously French wedding tradition and the best secret weapon against the inevitable post-party haze after a long night of drinking, dancing, and toasting.

Serving up love, laughter, and a lifetime of soup — the French wedding tradition of soupe à l’oignon from a tureen à la mariée.

I Do, I Ladle

Whether it’s the wee hours after your own wedding or the morning after a night on the town, French onion soup is there to save the day — and your head. Ready to make your own soul warming soupe à l’oignon? Tie on an apron, channel your inner Julia Child (or Jacques Pépin if you’re feeling suave), and ladle up Lolo’s tried-and-true recipe — perfect for a chilly day… or the morning after a night on the town!

Lolo’s Soupe à l’Oignon

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Yield: 6 servings

Ingredients:
1/2 cup unsalted butter
5 tablespoons olive oil
5 to 6 large yellow onions, peeled and thinly sliced
1 garlic clove, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper, to taste
1/2 cup dry sherry
3 tablespoons all-purpose flour
2 quarts beef broth
1 baguette sliced
12 slices Swiss cheese or 1 cup shredded Gruyère cheese
3 to 4 tablespoons grated Parmesan cheese

Directions:
1. In a large stockpot or Dutch oven, heat 3 tablespoons oil and butter over medium heat. Add the onions, bay leaves, thyme, and salt and pepper; cook and stir until softened, about 10-12 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add garlic; cook 1-2 minutes longer.
2. Sprinkle flour over onions, and stir to coat. Add sherry. Bring to a boil; cook until liquid is reduced by about half.
3. Add beef broth; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for about 45-55 minutes, to allow flavors to combine.
4. Preheat oven to broil
5. Place baguette slices onto a baking sheet. Drizzle with remaining olive oil. Place into oven and broil until golden brown on both sides, about 1-2 minutes per side; set aside.
6. Divide soup into ramekins or ovenproof bowls. Place onto a baking sheet. Top with baguette slices to cover the surface of the soup completely. Add Swiss or Gruyère cheese. Sprinkle Parmesan cheese on top. Place into oven and broil until golden brown and cheeses have melted; about 2 minutes.
7. Serve immediately.

Le Déjeuner d’huîtres (The Oyster Dinner), 1735 painting by Jean-François de Troy, depicting courtiers at Versailles enjoying oysters and champagne in an opulent Rococo dining room.

From market stalls to marble halls — still the star. A spoonful reveals délicieux, caramelized onions beneath layers of melted cheese and toasted bread.

Soup This Good Should Come with a Passport

Soup this good should come with a passport! From the bustling brasseries of Paris to your own kitchen, French onion soup proves that the best comfort food knows no borders — only warm bowls and happy hearts. Whether you’re chasing away winter’s chill or the remnants of last night’s celebration, serve it up, savor it slowly… and let the warmth linger long after the last spoonful.

Bon Appétit!

Mimi Montgomery

When this self-described Francophile is not reading or writing about all things French, she's dreaming up charming new ways to showcase Lolo French Antiques et More or traveling to France with Lolo to buy delightful treasures for their store. Mimi, Lolo, and their French Bulldog, Duke, live in Birmingham, AL.

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