Onion soup Les Halles from Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking by Anthony Bourdain

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Notes about this recipe

  • paul_449t9u on February 03, 2026

    Made this with a homemade lamb stock and onions took way longer to caramelize than Tony said. This is rich and hearty classic brassiere style French onion soup. One of my favorites from this book!

  • anya_sf on December 07, 2020

    Very good. Lots of onions relative to broth. Port and balsamic vinegar enhanced the sweetness of the onions. Couldn't find slab bacon, so used regular; think it could be omitted. I slightly prefer the flavor of Ina's multi-booze broth, but this was delicious too. Half the recipe filled 3 of my ovenproof soup bowls. Without measuring first, I just made 2 baguette croutons per bowl, then discovered they didn't nearly cover the top, so much of the cheese melted directly on the soup - oh well.

  • fprincess on February 28, 2012

    If I am short on the chicken stock I use stock + water and a little bit of demi-glace. Works great! Pcitures here: http://egullet.org/p1868265

  • fprincess on October 15, 2010

    Classic onion soup recipe - absolutely perfect. I always keep inexpensive port wine from Trader Joe's on hand for this recipe. Aged gruyere can also be found at TJ.

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