Onion soup is a traditional dish of French cuisine. If initially, historically, this dish was intended for the poor, then the recipe for modern soup can be found in the menu of almost every French restaurant.
The recipe for cooking onion soup is very simple and is a dish based on chicken or beef broth and onion and is served, as a rule, with toasts, on which cheese is melted. A wonderful aroma of soup is based not so much on broth as on properly roasted onions. For the preparation of modern onion soup, it is made up of butter, garlic, spices, wine and, as a rule, grated cheese of hard varieties, which can be replaced and fused. Soup is served in small individual portions and preferably in dishes where it was prepared.
On how to cook a simple onion soup - in our recipes.
A simple recipe for onion soup
Ingredients:
- onion - 1 kg;
- chicken broth - 900 g;
- vegetable refined oil - 55 ml;
- ghee - 30 ml;
- garlic - 1 clove;
- baguette - 200 g;
- Grated hard cheese - 75 g
- flour - 15 g;
- sugar - 9 g;
- dry white wine - 75 ml;
- cognac - 15 ml;
- Dried thyme - 7 g;
- salt.
Preparation
Onion is peeled, cut into narrow slices and poured into a saucepan with a thick bottom, pre-poured into it melted and vegetable oil. Constantly stirring, weigh bow on average fire for seven minutes, threw thyme and reduce fire to a minimum. We cook another twenty to thirty minutes under the lid with a hole, to a light brown color, stirring occasionally. Then remove the lid, pour the sugar, increase the fire to medium and again weigh the onion twenty minutes to brown. Add the flour, mix it, add the hot broth, wine, cognac, salt and pepper and cook on low heat for another fifteen minutes. Onion soup is ready.
We cut the baguette, fry it under the grill, rub it with garlic, sprinkle with cheese and again under the grill, so that the cheese melts.
We serve hot onion soup with hot croutons and cheese.
How to cook onion soup with melted cheese?
Ingredients:
- onion - 1 kg;
- processed cheese - 100 g;
- chicken - 200 g;
- carrots - 75 g;
- vegetable oil - 50 ml;
- ghee - 30 ml;
- garlic - 2 cloves;
- loaf or white bread - 200 g;
- flour - 30 g;
- sugar - pinch;
- Freshly ground pepper;
- pepper with peas;
- bay leaf - 1 piece;
- salt.
Preparation
In a saucepan pour one liter of water, put the chicken, peeled carrots and onion, peas of pepper, bay leaf and a little salt. We cook for thirty minutes, periodically taking off the foam. On readiness we take out the chicken and filter the broth.
In another saucepan with a thick bottom we pour vegetable and melted butter, pour the peeled and diced onion and let it down until soft, constantly stirring. Then add a pinch of sugar, a little salt, ground pepper, flour and mix. Now we introduce, gradually stirring,
In a frying pan with vegetable oil, fry the garlic cut into several pieces, then take it out and brown it on the garlic oil, cut into pieces of white loaf. Then lightly dry it in the oven at a temperature of 180 degrees.
We pour hot onion soup-puree on plates and separately we serve croutons.