French onion soup with cheese. French onion soup - the general principles of cooking.

March 9, 2016

Usually the onions in the soup "do not celebrate", agree 🙂 Somehow immediately comes to mind a catch phrase from the legendary film "In love at will", in which the prospect of accidentally bumping into a plate on a boiled onion serves as a bright criterion of the maximum possible disgusting 🙂 For many, this and there is. But onion soup, one of the brands of French cuisine, everyone has heard for sure. Curious? Onion soup actually came up with the French. Beef broth, lots of onions and croutons - what can come of it? Imagine - an absolute masterpiece 🙂 The main feature of the soup is the caramelization of onions with butter and prolonged languishing in the broth, resulting in onions forming a thick, fragrant mass with color and a slight taste of caramel, which is actually the onion soup 🙂 Another chip is serving soup. It is served in pots or ceramic bouillon cups with croutons or croutons, sprinkled with grated cheese and heated under a grill to form a golden cheese crust. Incredibly delicious

Interestingly, onion soup was originally the food of the poor, it was prepared mostly on water and eaten with crusts of stale bread. Later, French restaurateurs contributed to the recipe. traditional soup subtleties and nuances, invented to refine its taste by adding cheese, spices, wine and perfected the cooking and serving techniques.

Onion soup is prepared in England (well, of course, with Worcester sauce :-)), Italy (of course, with olive oil :-)) and other countries, there are variations of cooking soup in the form of mashed potatoes or cream - with egg yolks and cream (by the way, Dumas himself is credited with a similar recipe :-)). In addition to the excellent taste and presentation of onion soup has recognized healing properties - it increases the tone and also cures from hangovers and headaches, according to its fans 🙂 Cooked in a vegetarian format (on water, with vegetable oil and celery), onion soup is recommended in menu diets for weight loss.

The classic onion soup in French is quite laborious and long in preparation, so at home we simplify it a little, and also bring in our favorite elements of cooking technology for other variations of onion soups that we had to cook or try. You should not cook it for the future - only 2 servings, and eat immediately. The choice of spices allows your preferences, but we would not be fond of spices - the aroma of caramelized onions in the soup is very good and should prevail in it.

Training: 15 minutes
Cooking: 1 hour 20 minutes
It turns out: 2 servings

6 It's time to add some hot broth to the onions. Pour about the ladle, stir well.

7 Reduce heat and, occasionally stirring, we begin to torment the onions in the broth. It should absolutely soften. The onion chills can be continued for a long time, adding a little broth, as soon as the onion mass becomes so thick that it sticks to the bottom and walls of the pan. Its color at the same time is becoming richer. Classic onion soup is cooked for several hours, but at home there is most likely no time for it, so then at least, watching the onion soften in golden brown broth thickened by flour.

8 When the onions are completely soft, for the last time we dilute the soup with hot broth to the desired consistency (the soup should be quite thick), season it to taste with salt and pepper, put laurel and add wine.

9 And let him get some more while we prepare the scenery for him to serve 🙂

In principle, the soup is ready, it can already be served with croutons, croutons or humps of baguette. But if you want to make the presentation more effective, then we still dry the crackers in the pan or oven, rub on a hard grated or melted cheese, lay out the soup in pots or fire-resistant bowls, add roasted croutons in it, sprinkle with grated cheese.

And set for a couple of minutes under the grill - only to melt the cheese.

Now we serve beautifully - hot and fragrant, with a cheese crust 🙂

If you want closer to the classics, then use not croutons, but thin slices of a dried baguette, placing them entirely on the surface of the soup or half dipping into it and sprinkling it with cheese. Baking in the grill until the cheese melts - ready. In our opinion, it’s easier and more convenient at home to make crackers at home; by the way, Italians often serve onion soup this way 🙂

We hope you liked it, and the onions in the soup will receive amnesty in your further culinary practice 🙂 By the way, in fast days Onion soup can be cooked in water with vegetable oil. It will not be as rich in taste as in broth, and not as presentable as it is under cheese crust, but it will still pleasantly invigorate the menu of the fasting and quench your appetite well.

Enjoy your meal!

In France, there is a legend that Louis XV cooked onion soup for the first time. At night, the king wanted to eat, but there were no products in the hunting house. In the assortment were onions, oil and champagne. Mixing these products, he got a great soup.

Nowadays, onion soup is cooked in different broths. For cooking broth use chicken, meat or vegetables. Before adding to the soup, onions are passaged for a long time, due to which a magnificent aroma is obtained.

Exquisite taste is obtained if you add white dry wine to the onion soup and insist. The first dish is recommended to serve with croutons. Another popular ingredient is cheese.

But there is different recipes onion soups, which differ in ingredients and method of preparation.

Onion soup recipe

Tip:

The dish can be cooked in meat or vegetable broth.

Ingredients for soup:

2 liters - chicken broth;

4 things. - onion;

Black pepper;

Butter;

Parsley dill;

Ingredients for toasts:

White bread;

Onion soup recipe with photos:

Cooking broth:

For the base of the soup, you can use the bones. Peel carrots. We wash the onions, but do not remove the skin. Pour water into the cooking pot, put the ingredients for the broth. After boiling, remove the foam, reduce the heat and add the carrots with the onion. If desired, add celery or parsley root. Salt the broth and cook on moderate heat for 50 minutes. Strain the finished broth, after pulling out of it meat and vegetables.

Heat the pan, add margarine or mix it with butter, chop the onion and fry so that it becomes soft.

In the pan you need to add 250 grams. broth, cover, simmer on low heat for 15 minutes, a little salt. Cover and simmer on low heat for another 10 minutes, add a pinch of salt.

Mix the remaining broth with the braised onions, set the container on the fire and boil for 10 minutes. Ready broth can pepper and salt to taste.

Serve the soup should be with croutons. To do this, pour the first dish in a bowl for soup, add croutons and sprinkle with greens on top.

Cooking toast:

Grate the cheese on a coarse grater. In a preheated oven to 200 degrees, put a baking sheet with chopped small pieces of loaf.

Dry the bread in the oven until golden brown for 15 minutes.

We take out the croutons, sprinkle with cheese and put in the oven for 5 minutes to melt the cheese.

French recipe onion soup

Ingredients:

Butter - 50 gr .;

Olive oil - 30 ml;

Onion - 2 kg;

Thyme - 1 tsp;

1 liter of sugar - 1 hour;

Beef broth - 750 gr .;

1 tbsp. l - flour;

White dry wine - 150 ml.

Brandy - 90 ml

Toast:

12 pieces of loaf;

1 clove of garlic;

1 tbsp. a spoon of french mustard;

250g grated hard cheese.

Cooking French Onion Soup:

To prepare, we take a cauldron with a thick bottom, melt butter in it, and add olive oil. Shred the bow to the half rings. It is better to cut it not across, but from the bottom to the top.

Add the chopped onion to the saucepan and cook, over medium heat, stirring occasionally. Cook the onions for 8 minutes, attach to the thyme.

Do not overdo the onions and bring them to a fried state. He must languish on the stove. Therefore, you should monitor the temperature. If you do not catch and perederite onions, it will spoil the taste of the soup.

After the first stage, we reduce the heat to a minimum, cover the container with a lid and keep it on the fire for 25 minutes, stirring occasionally. It is necessary to achieve that the onions become golden and soft.

Onion cutlets, soup and dozens of dishes with this crying vegetable, we cooked during perestroika and after the collapse of the Soviet Union. Many of us did not even suspect that onion soup was the favorite delicacy of Louis XV. For a variety of homemade menu, we prepare onion soup in French.

Through the pages of french cuisine

Many housewives are interested in how to cook onion soup in French. This particular dish can be found in gourmet and expensive restaurants. Why ordinary soup can not be considered onion? After all, in almost any dish we add browned onions?

Let's first turn to the story. Louis XV once felt hunger, but he had practically nothing at hand. In the traveling bags he found champagne, a couple of onions and oil. It was from these ingredients that the soup came out, which later became the culinary heritage of France.

There are no secrets in the preparation of such a soup. Need to learn how to sauté bow. If you do it the old-fashioned way in vegetable oil, such dish is unlikely to crawl into the throat. For onion soup, the vegetable should be stewed in butter. And for the aroma add wine white or red varieties.

See also:

It is best to savor this dish in combination with croutons. If you want to surprise your household, we suggest you to cook the first dish of French cuisine. Pleasant and soft notes of the soup will add hard cheese. This product can be replaced with melted cheese. You will not feel much difference in taste.

In order to cook native French onion soup, you need to read the traditions of this amazing cuisine in your heart. Be sure to cook the broth in advance. Choose any meat to your taste. Croutons are an integral part of onion soup. Such an additive will be an excellent decoration of the dish.

Composition:

100 grams of hard cheese;
1 kg of onions;
1.5 liters of broth;
70 g butter;
1 tsp. pepper mixes;
½ tsp finely ground salts;
white bread - 3-4 slices;
to taste spices and seasonings.

Cooking:

In many old recipes You can find alcohol, which is added to the soup. Wine or brandy can emphasize the taste of onion soup, but we will prepare it without adding one.
Let's start with the broth. Beef slice rinsed, dried and put in a saucepan.

Fill with water, put on the stove and cook until meat is fully cooked.
To broth turned out to be crystal clear and nourishing, do not forget to remove the foam.
To taste, add a few peppercorns.

Add salt to taste, but only after boiling the broth.

On average, cooking broth takes about one hour.
And now we have to shed tears. A whole kilogram of onion should be peeled and minced in half rings. To prevent any tears from falling from your eyes, moisten the blade of the knife with cold water.

Once finished with the onion, you can begin to roast it.
In a frying pan or in a deep saucepan, melt the butter.

Put the chopped onion into the pan and begin to fry it.

Cover the pan with the frying pan and pass the onion for one hour. Do not forget to periodically mix it.

As a result, the vegetable should get a brownish tint, but not to burn.
There is a little trick: refined aroma and unique taste of onion dressing will give brown sugar. Literally a couple of teaspoons will create a miracle.
Around the middle of the cycle, the onion will acquire a pronounced golden hue.

We already boiled broth. Boiled meat lay out in a plate.

The highlight of our french soup will become a pinch of allspice.

Until ready, we need to boil the soup for 15-20 minutes.

While the soup is boiling over, in a hot frying pan, cook croutons.

Top croutons seasoned with solid cheese.
To cheese crust melted, we just can not do without the help of a microwave oven.

Now pour the soup into plates, and top with the cheese toast.

Thyme in soup is incredibly tasty!

We have already shared with you the secret culinary secrets and told how to cook onion soup. The recipe is classic French, as a rule, contains alcohol - wine or brandy. Some chefs add brandy. We will do it, but for taste we will add a few sprigs of thyme. Spicy herb will add notes of astringency and unforgettable aroma in the first dish.

Composition:

60 g butter;
2 tbsp. l refined olive oil;
2 kg of onions;
1 tsp. dried thyme;
1500 ml of broth;
1 tsp. brown sugar;
150 ml of wine;
50 ml of cognac;
1 tbsp. l sifted flour;
garlic cloves - to taste;
bread slices for toasts;
150 grams of hard cheese;
1 tbsp. l corn mustard.

Cooking:

If you do not want to cry while cleaning onions, then take note of our tips. Pour water into a large bowl. Fold the peeled onions there.
In order not to shed tears during the chopping of onions, the blade of the knife is constantly wetted with cold water.
We take thick-walled dishes and melt butter in it.
Now we need a blend of oils. For this cream, we mix with olive.
We send onions to thick-walled dishes and stew for 8-10 minutes. Strictly note the time.
Came the turn to add thyme. You can use both fresh twigs and dried grass. We will try to grind it as much as possible in a mortar.
Stew the onions just under the closed lid. If we burn the onions, we spoil the taste of the soup, and it will be impossible to eat it.
After 20 minutes, season the onion with brown sugar.
Simultaneously prepare the broth.
You can use pre-boiled broth, only it must be brought to a boil.
Add sifted flour to the onions and mix well again.
Now we can pour onion with broth, add alcohol.
Mix everything and boil the soup at minimum heat for another 15 minutes.
In the meantime, we need to make croutons: in the oven or the microwave oven, you decide.
Serving true onion soup to the table is made in pottery.
For giving savory taste croutons with garlic cloves and season with mustard seed.

The intrigues of French culinary

Onion Soup - Property of France. But the classics over time began to bother, I wanted a variety, so the chefs began to experiment with different varieties of onions, spices, and ingredients.

Composition:

1 kg of red onions;
1.5 liters of milk;
2 tsp. finely ground salts;
3 eggs;
½ tbsp. cream;
3 tbsp. l grated hard cheese;
2 tbsp. l softened butter;
toast;
to taste the salt and pepper mixture.

Cooking:

You already know the secret of how to chop onions and not cry.
Many housewives argue that red onion is different from the bulb not only in its mild flavor. When slicing this onion is not so crying.
Tomim in butter, onions. It should have a golden, almost amber shade.
In order not to burn the main ingredient of the French dish, do not forget to mix the onions.
Now you can add milk.
Bring the mixture to a boil.
To make the soup tender, grind it through a sieve or mash it with a blender.
Once again bring to a boil the French soup.
Then separate the yolks from the eggs.
Combine them with cream and chopped hard cheese.
All mix thoroughly. It is better to use the whisk.
Add this mixture to the soup.
Season the soup with salt and spices to taste.
Serving onion soup to the table traditionally with croutons.

Many years ago, this soup was considered the food of the poor, in our days it is a delicacy in the Russian or French cuisine, which is recommended to eat even with weight loss. The first is so popular because you can cook it with the addition of various products: chicken, pork, bacon. If you put melted cheese, you get an excellent cream soup.

How to cook onion soup at home

Eating first for lunch is very useful for digestion, and you diversify your usual menu with such a soup.Cooking Onion Soupat home, it does not require the presence of any expensive products or special culinary skills, so the process will even be mastered by a beginner. The consistency of the finished hot is very tender and pleasant, even a child will eat the dish with pleasure.

How to cook onions in soup

Before you prepare the onion mass and serve to the dining table, each hostess should be familiar with all the conditions of preparation, because everything must be done correctly.Onion cooking time short, is about 10 minutes. Experienced chefs It is recommended to lay vegetables roasted to golden color (onions, carrots) 5 minutes before turning off the fire.

Onion soup - a recipe with photos

Classic option French cuisine is a large number of onions in the composition and lean broth with cheese and fresh croutons. It should be noted that the broth can be meat or vegetable. The second option is more suitable for those who are in the process of losing weight. There are differentonion soup recipes, because each housewife does not miss the chance to experiment with the ingredients.

French Onion Soup

Even if you are dieting, it does not mean that you can not treat yourself to a tasty dish.French onion soup just suitable for these purposes, because it is impossible to recover from it, and the aroma and texture will not leave indifferent even one who does not like this vegetable or the first. It should be noted that the calorie content of the dish is 77 kcal per 100 grams, so a bowl of soup will not harm your figure.

Ingredients:

onions - 4 pcs .;
flour - 1 tbsp. l .;
oil (plum.) - 50 g;
cheese (Emmentaler) - 150 g;
broth (chicken) - 1.5 l;
parsley, salt - to taste;
toast bread - 100 g;
dry white wine - 200 ml.

Cooking method:

Put butter in a saucepan, heat over medium heat. Be sure not to burn it.
Lay onion with sliced onions, salt and fry until it becomes transparent.
Screw the fire under the pan to a minimum, leave the mass to languish for about an hour, and do not forget to stir.
Pour the required amount of flour for 5 minutes before switching off, mix everything well, so as not to form lumps.
If the onion mass is caramelized, and the rings have become beautiful golden brown, this means that you can proceed to the next stage of cooking.
Add the broth, bring the liquid to a boil, slightly reduce the gas and continue to cook.
After 40 minutes, pour wine into the pan with onions, then boil for another 10 minutes.
Slices of bread spread out on a baking sheet, dry a little until lightly browned.
Serve onion mixture, pouring croutons into each plate, tattered with grated cheese and chopped greens.

Onion soup for weight loss

The dish that you see in the photo below is a great option for those who are on a diet, also suitable for those people who prefer proper nutrition. Each housewife can cook such a soup, because it does not need to have rare or expensive products. Learn how to cookdietary onion soup for weight lossto always keep fit and not starve.

Ingredients:

red bell pepper - 2 pcs.;
onions - 6 pcs .;
celery - 1 bunch;
tomatoes - 2-4;
cabbage - 1 head.

Cooking method:

Wash, clean the prepared vegetables. Cut into slices, you can knife or use a combine.
Pour the products clean cold water.
Bring to a boil, mix, leave the vegetables to boil for 10 minutes. Cover the container with a lid, continue to cook until all the ingredients are soft.
5 minutes before the end of the process, add the onion mass to salt and pepper, add the finely chopped celery.

Leek Soup

Looking for recipes, how to cook the original hot for lunch?- an ideal option that is suitable for children and adults, its aroma and taste are just fascinating. Take a look at the photo, what will the soup in the end, and start cooking. The consistency literally melts in your mouth, so you sincerely enjoy delicious, light and healthy food.

Ingredients:

cream - 150 g;
bay leaf - 2 pcs .;
parsley - 1 bunch;
broth, water - 3 cups;
oil (sink.) - 150 g;
flour - 2 tbsp. l .;
carrots, onions - 1 pc .;
celery root - 2 pcs .;
onions (bulb) - 1 pc .;
salt, pepper - to taste;
wine (dry white) - 0.5 glass;
potatoes - 170 g;
leek - 8 pcs.

Cooking method:

Leave the white and pale green leek, rinse, and then place in a colander.
Sliced leek and bulb, carrots, celery salt, pepper, sauté everything in a saucepan with butter (about 8 minutes), stir constantly.
Add potato cubes to the onion mixture, all together pour wine, broth, water, throw bay leaf. Bring to a boil, then cover the container with a lid and simmer for 15 minutes.
Sprinkle the onion mass with parsley, boil for another 5 minutes with the lid open, remove the bay leaf.
Melt the remaining butter in a separate bowl, add flour. Boil the sauce, stirring all the time until golden. Remove from the heat, add 2 cups of soup liquid to the sauce, mix, combine the contents of two pans.
Bring ingredients to homogeneity using a blender, season to taste.
Whip cream, garnish with onion mass when serving.

Cream of onion soup

Using this vegetable, each caring hostess can cook very tasty and equally useful first courses. does not require any fine ingredients, although it is considered a French delicacy. Depending on your culinary preferences, you can add different foods to get a truly aristocratic dish.

Ingredients:

oil (draining) - 200 g;
cream (fat) - 0.33 cup;
broth (chicken and vegetable) - 4 glasses each;
onions - 10 pcs .;
pepper, salt - to taste.

Cooking method:

Melt 6 tbsp. l butter in the pan. Pour almost all sliced onion into it. Stir, cover with a lid and cook on low heat for 30 minutes. The product should be soft, but not brown.
Add broth, add salt and pepper a lot. Bring to a boil, reduce heat and simmer for another 5 minutes.
Cool the resulting onion mixture, mix until smooth. Return the soup to the washed pan.
In another saucepan, melt more butter, add the rest of the onions and boil to make it soft and transparent. Then remove the lid, leave on the fire until lightly browned.
Add cream to the first pan, but no longer boil. Mix the contents of both pans, mix well.
Serve the onion dish immediately after cooking.

Onion soup with melted cheese

There are many cooking options for this French dish.Onion and cheese soup recipe - one of the most simple examples. The first is obtained very tasty and fragrant, melted cheese makes the special notes in the taste. The main thing you need is to put the products step by step into the pan, then you get the perfect dish, useful for all family members.

Ingredients:

carrots - 1 pc .;
oil (diss.) - 3 tbsp. l .;
processed cheese - 200 g;
onions - 3 pcs .;
greens, salt - to taste;
potatoes - 3 pcs.

Cooking method:

Put on the pan with a liter of cold water.
Cut the onion in any shape into half rings, cubes. Fry until soft, then add grated carrots, continue the process until the vegetables are golden brown.
Cut potatoes into cubes, send to boiling onion-carrot liquid. After re-boiling add ready vegetables and finely chopped processed cheese.
Salt, pepper, boil until the potatoes are completely ready.
Serve the onion mass, garnish with greens.

Onion soup in Breisu

Rudolf Broys is an Austrian healer who saved many lives through 42-day fasting. During this period, it was allowed to use only juices and herbal infusions.Onion soup according to Breisu from osteoporosis will help everyone who wants to recover from an unpleasant disease. The main secret of this dish is that it should be drunk in the form of a broth, in which there is not even onion itself.

Ingredients:

oil or fat - 10 g;
water - 0.5 l;
onion - 1 pc.

Cooking method:

Prepared large onion in the peel cut into small pieces.
Fry the product on a hot roasting pan until it is golden brown.
In the specified amount of water to cook the main ingredient until tender.
If desired, you can pour the vegetable broth.
Mix everything well, strain with a sieve.
Drink this liquid regularly.

Onion soup in a slow cooker

Who would have thought that the onion delicacy depicted in the photo was used only by the poor many centuries ago. Today it is hot - a delicacy in French restaurants, and it is popular with us. Check outhow to cook onion soup in a slow cookerstep by step and you get a very tasty, delicate and fragrant texture, which feed all family members.

Ingredients:

flour - 1 tbsp. l .;
salt - to taste;
oil (draining) - 200 g;
broth (beef) - 2 l;
onions - 600 g;
baguette - 1 pc .;
cheese - 150 g

Cooking method:

Melt the butter in the bowl of the multicooker, cover the chopped vegetable. Leave the equipment for 30 minutes in the "Quenching" mode until the product becomes cream-colored.
Heat the broth.
Prepare the croutons: grease the pieces of bread with oil on both sides, fry in a pan until they are browned.
Sprinkle with grated cheese on the prepared side of the crouton, cover the dishes with a lid for a couple of minutes.
After half an hour, switch the slow cooker to "Baking", pour in almost finished product flour, mix and cook for about 10 minutes.
Salt, pepper, pour hot broth, cook for another 10 minutes.
Pour the ready soup into plates, put the toast in each, sprinkle with greens.

Onion soup

This dish is rich in different nutrients, which are part of the main product. If you cook it correctly, you will get not only delicious hot, but also useful. Many people are interested inhow is onion soup useful? It has many important properties for the human body:

Produces antibacterial effect. If you include a dish in a regular diet, it is easy to strengthen your immune system, which will protect you from various kinds of bacteria.
Provides human folic acid. This element plays an important role for those who want to improve the work of the main body systems.
It contains a lot of iron, which is necessary to maintain the density and viscosity of the blood. Regular use of onion soup will prevent anemia, thin the blood, increase strength and ensure healthy blood cells.
The dish is rich in vitamins A, E and C, ensuring the normal functioning of all processes in the body. There is such a soup is useful even for those who have recently undergone surgery, then the chances of a quick recovery increase markedly.

Video: how to cook onion soup - a master class from Ilya Lazerson

Diet with onion soup for weight loss - reviews and results

Tatiana, 45 years old

She suffered a serious operation on women's affairs. The children took care while they were in the hospital, brought food. The sister-in-law read about the miraculous effect of the hot with a bow. I don’t know if he’s from him, but after a week I felt much better, I could even walk down the corridor without stooping.

Maria, 22 years old

Onion diet advised a friend with whom we go to the gym. I can say that using this soup for 7 days helped me get rid of a couple of extra pounds, so I highly recommend it to those who play sports and monitor their health.

Onion soup is a traditional French dish. And, if you are a little fond of cooking, onion soup should have been heard.

At first it seems that the dish, the main ingredient of which is onion, simply cannot have a very pleasant taste. But believe me, the French are the best chefs in the world, and in their hands even the most ordinary products turn into incredible delights of high cuisine. If you decide to cook a classic onion soup, the recipe is not worth changing at all. The technology of cooking plays a key role in the process and affects the taste of the finished soup.

How to cook onion soup correctly?

In order for the classic onion soup in French to be perfect, you need to know some of the tricks of its preparation.

Onions need to choose sweet varieties. During frying in a pan the sugar contained in onions will caramelize. He will give the necessary vegetable brown color, a special aroma and taste. Therefore, it is important that the sugar in the vegetable was as much as possible.
In order to turn onion sugar into caramel, it is necessary to heat the onion correctly. Namely: first fry the onion rings in a pan over high heat until they release the juice, and then roast over low heat, stirring constantly.
It is best to caramelize onions with a combination of butter and olive oil. So the taste of the product will be even thinner.
To taste the classic French soup was rich, onions should be cut into thin half rings and sauté for 30-40 minutes. Sometimes cooks increase this time to several hours, but this is already extreme.
You can take the broth on any meat (or even vegetable). In the traditional version of the French dish of onion soup, the recipe involves the use of broth on the beef. To enhance the specific taste is not too much will add dry white wine, cider or sweet sherry.
The classic recipe uses Gruyere cheese, which can be replaced by Emmental. Cheese should be cut into thin slices or grated and add at the very end of cooking.

Classic recipe

Now is the time to move from theory to business. We start to cook onion soup, the recipe is a classic, given first. If the taste of the dish is already familiar to you, and you want to change or supplement it somewhat, see the recipes below.

The number of ingredients is calculated for 6 servings:

1.2 kg onions
1.5 l of beef broth
150 ml cider
150g Gruyere Cheese
4 tbsp. l butter
6 slices loaf dried in the oven
2 tsp. crushed thyme leaves
1 tsp. sugar sand
pepper, salt

How to cook onion soup according to the classic recipe?

The first thing to do is melt the butter. All onion heads, peel, wash and cut into thin half rings. Separate them into separate layers, add to the pan. Make a maximum fire for 2-4 minutes, until the onion rings will not let the juice. Add thyme and salt, reduce the heat and pass the vegetable for 20 minutes under the covered lid. Stir from time to time.

Pour cider into the pan, add sugar. Bring to a boil, stew onions over medium heat until caramel color has completely evaporated the liquid (about 30 minutes).

Warm up meat broth. Pour onions with them, cook another hour after boiling.

Preheat oven to 175 degrees. Pour the broth and onion into 6 portion pots. Place the toast on top, sprinkle with grated cheese. Place the soup pots in the oven for 20-25 minutes until the cheese is completely melted.

Remove the onion soup in French from the oven, let it cool for a while, then you can serve the first one for lunch or dinner.

Onion soup with bacon and white wine

This recipe of the French soup can not be called classic, although the technology of its preparation remains traditional. Included in the bacon, wine and chicken bouillon give the first their own flavors. Connoisseurs of this combination, for sure, there will be.

The required set of products for 3 servings:

500 g sweet onion hand
6 strips of bacon
1 glass of dry white wine
700 ml chicken broth
100 g grated Gruyere cheese
6 dried baguette pieces
0.5 tsp. salt
0.5 tsp. Sahara

How to cook onion soup with bacon

Cut the bacon into pieces, fry in a deep frying pan or saucepan until crisp.

Peel the onion, cut into half rings. Passeur the onions on a large fire in the fat from the bacon until the juice is allowed. Then reduce the heat, add the amount of salt and sugar specified in the recipe, simmer until caramel color for about 40 minutes.

Pour wine into a saucepan. Stew the onion rings until you evaporate half the liquid. Add chicken fat. After boiling the soup, turn off the hotplate.

In the oven, turn on the grill. Pour the half-cooked soup into portions of heat-resistant plates or pots. Place 2 pieces of baguette on each plate and sprinkle with grated cheese. Bake the onion soup in French until you see that the cheese has browned. It takes about 20-25 minutes.

Let the hot dish cool slightly and serve.

Simplified soup recipe

There is not always time and desire to spend a lot of time in the kitchen. Therefore, even such a dish as onion soup in French, it is possible to cook in a somewhat simplified version. Let it not have a classic taste, but still the soup will turn out nourishing, rich and very fragrant. And this is the main thing!

Ingredients Required:

4 large juicy onions
1 l broth (any choice)
100 ml of port wine
100 grams of hard grated cheese
50 g butter
6 slices of baguette or loaf
ground pepper

How to cook?

Start with butter, warming it up in a frying pan. Pour onion, chopped into thin half-rings. Fry on the fire less than medium, stirring occasionally, to a caramel color.

Move the fried onion half rings to the pan, pour them with hot meat or vegetable broth mixed with port wine, salt and pepper. Simmer the soup in French for 20 minutes after boiling.

In the meantime, cook croutons with cheese. Place the baguette slices on a baking sheet, sprinkle them with prepared cheese and bake at 180 degrees. 20-25 min. During this time, the cheese should be reddened, and the bread is sufficient to dry.

First pour the finished onion into plates, place the croutons on top of the soup.

Enjoy your meal!

When you decide to cook onion soup at home, you can choose any of the above recipes. Whether classic recipe soup, bacon or a simplified version, you are guaranteed success, because this dish of French cuisine is highly appreciated by the best chefs from all over the world.