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Onion soup, known as "poor man's soup" since ancient times due to its simplicity and accessibility, became famous for its gratin version. A legend attributes its origin to King Louis XV, who, during a hungry night, improvised the recipe with onions, butter and champagne in his hunting lodge. Another theory suggests that the soup was originally a peasant dish due to the ease of growing and storing onions. The highlight of onion soup au gratin occurred in Les Halles, Paris, in the 19th century, when restaurant owners added grated cheese and grilled bowls of soup, making it more substantial for the neighborhood's workers and night owls. The dish became known as "Gratinée des Halles".
