Onion soups come from France, they are cooked on meat broths and served together with bread and cheese toast. Now we will tell you how to make this wonderful soup.
Onion soup with croutons
Ingredients:
- onion - 500 g;
- meat broth - 2 liters;
- butter - 80 g;
- dry wine - 250 ml;
- flour - 2 tsp.
- slices of baguette - 4 pcs .;
- cheese - 60 g;
- salt pepper.
Preparation
We cut the onions into half rings. Butter is heated in a saucepan, which has a thick bottom, add onions and tomato on fire for 25 - 30 minutes. Onions must be stirred constantly. When it becomes soft and brown, add a spoonful of flour to the onion, stir and pass for 5 more minutes. After add the broth, wine, salt and give a boil. Fire do less and cook for another 35 minutes. Dry the bread on both sides. Ready soup is poured into fire-resistant dishes, we put croutons on top, sprinkle with grated cheese and put in the oven, so that the cheese melts.
French onion soup with croutons
Ingredients:
- oil - 45 g;
- olive oil - 3 tbsp. spoons;
- onions - 1 kg;
- salt - 1.5 tbsp. spoons;
- sugar - 1,5 tbsp. spoons;
- garlic - 2 slices;
- dry wine - 300 ml;
- meat broth cubes - 2 pcs.
For the croutons:
- French baguette - 5 pieces;
- grated hard cheese - 80 g.
Preparation
We spread the oil in a saucepan, add chopped onions, salt and fry for 15 minutes until golden color is obtained. Fire do less, add crushed garlic and cook stirring, until dark brown color 20 minutes. Pour in the wine, stir, then add 1 liter of water, color the broth cubes and cook for another 35 minutes. Bread is dried. The soup is poured over refractory bowls, we spread toasts from above, sprinkle with cheese and put in the oven to melt the cheese.
Onion soup with croutons and grated cheese
Ingredients:
- onion red - 500 g;
- leek - 150 g;
- garlic - 2 cloves;
- Butter - 40 g;
- vegetable oil - 30 g;
- meat broth - 2 liters;
- dry wine - 220 ml;
- thyme - 2 branches;
- Bay leaf;
- freshly ground black pepper;
- salt;
- baguette slices;
- cheese -75 g.
Preparation
In a saucepan, heat the butter and vegetable oil. Add the red onions and leeks cut with half rings and along with the greens, cook it over a slow fire for 30 minutes, stirring regularly until the onion becomes a pleasant golden color. The most important thing in the onion soup is to correctly pass it. Add garlic, thyme leaves, pour wine, broth and give soup to boil, reduce fire and cook for another 20 minutes. In the end, add spices. We poured soup into fireproof plates, put on toasts, sprinkled with cheese and sent to the oven.