There is a legend in France that onion soup first prepared by Louis XV. At night, the king wanted to eat, but there was no food in the hunting house. The assortment included onions, butter and champagne. By mixing these products, he got a great soup.
Nowadays, onion soup is cooked on different broths. To cook the broth, use chicken, meat or vegetables. Sauté the onion before adding to the soup. long time This results in a wonderful fragrance.
Exquisite taste is obtained if white is added to the onion soup dry wine and insist. The first dish is recommended to be served 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
The dish can be cooked in meat or vegetable broth.
Soup Ingredients:
2 liters - chicken broth;
4 things. - onion;
Black pepper;
Butter;
Parsley dill;
Ingredients for croutons:
White bread;
Onion soup recipe with photo:
Preparing the broth:
Bones can be used for the base of the soup. We clean the carrots. We wash the onion, but do not remove the skin. Pour water into a container for cooking, 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 root or parsley. Salt the broth and cook over moderate heat for 50 minutes. We filter the finished broth, after pulling out meat and vegetables from it.
Heat a frying pan, add margarine or mix it with butter, chop the onion and fry until it becomes soft.
In the pan you need to add 250 gr. broth, cover, simmer over low heat for 15 minutes, add a little salt. Cover and simmer on low heat for another 10 minutes, add a pinch of salt.
Mix the remaining broth with stewed onions, set the container on fire and boil for 10 minutes. The finished broth can be peppered and salted to taste.
Soup should be served with croutons. To do this, pour the first dish into a soup bowl, add croutons and sprinkle with herbs on top.
Cooking croutons:
Grate cheese on 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 15 minutes.
We take out the croutons, sprinkle with cheese and put in the oven for 5 minutes so that the cheese melts.
french onion soup recipe
Butter - 50 gr.;
Olive oil - 30 ml;
Onion - 2 kg;
Thyme - 1 tsp;
1 tsp sugar - 1 tsp;
Beef broth - 750 gr.;
1 st. l. - flour;
Dry white wine - 150 ml.
Brandy - 90 ml
Toast:
12 pieces of loaf;
1 clove of garlic;
1 st. a spoonful of French mustard;
250gr. grated hard cheese.
Cooking French Onion Soup:
For cooking, take a cauldron with a thick bottom, melt the butter in it, and add olive oil. We chop the onion into half rings. It is better to cut it not across, but from the base to the top.
Add the chopped onion to the pot and simmer over medium heat, stirring occasionally. Cook the onion for 8 minutes, add thyme to the composition.
Do not overexpose the onion and bring it to a fried state. He must languish on the stove. Therefore, the temperature must be monitored. If you do not keep track and overcook the onion, it will spoil the taste of the soup.
After the first stage, reduce the heat to a minimum, cover the container with a lid and keep on fire for 25 minutes, stirring occasionally. It is necessary to achieve that the onion becomes golden and soft.
There are several variations of onion-based soup in cuisines. different countries, then only the recipe for the classic French onion soup received such large-scale publicity, all thanks to its delicate sweetish taste. Lastly, this soup owes the proper caramelization of the onion rings, after which the onion becomes soft and sticky.
French Cuisine - Classic Onion Soup #1
characteristic features of the classical french dishes is an abundance of fragrant herbs (bouquet garni) and butter- all this is ideally combined in the base of this soup and is complemented by subtle notes of young wine and beef broth.
Ingredients:
- butter - 45 g;
- onions - 530 g;
- sprigs of thyme - 4 pcs.;
- laurel leaf - 1 pc.;
- garlic - 2 cloves;
- white wine (dry) - 235 ml;
- - 920 ml;
- baguette;
- grated cheese - 260 g.
Cooking
The pieces of onion in the soup should be clearly visible, so do not chop it, but divide it into rings of medium thickness and simmer them in hot oil. Once the onion is translucent, lower the heat, add the thyme and laurel and start caramelizing. Stirring regularly, simmer the onion for about half an hour, then put the garlic mashed into a paste and pour over everything with white wine. When the wine has evaporated by half, pour in the broth and boil everything together for another 10 minutes. Remove bay leaves and pour soup over clay pots. Place a slice of baguette on top of each serving. What French dish is complete without cheese? Sprinkle it on top without sparing, and then place the pots in an oven preheated to 200 degrees for another 10 minutes.
Classic French Onion Soup Recipe #2
Another authentic version allows the addition a small amount flour for onion frying in order to make the final dish a little thicker.
Ingredients:
- onions - 460 g;
- garlic - 3 cloves;
- flour - 10 g;
- red wine (dry) - 115 ml;
- butter - 55 g;
- beef broth - 2.7 l;
- balsamic vinegar- 15 ml;
- sprigs of thyme - 4 pcs.;
- grated cheese.
Cooking
After dividing the onion into rings of medium thickness, let them in warmed butter until transparent. Reduce the heat and simmer the onions for another 20 minutes to extract the maximum flavor. Dust the onion fried with flour, and after mixing, add the minced garlic, herbs, vinegar and wine. The last to go to the dish clear broth. After that, the soup is left on the stove for another 15 minutes. Next, the dish is poured in portions into clay pots, supplemented with a slice of baguette and grated cheese. We do not indicate the amount of cheese intentionally, since this is exactly the dish in which the principle applies to cheese: the more the better. Place the pots of soup under the preheated grill and let the cheese rind brown.
Despite the fact that the classic onion soup is based on beef broth, you can easily make this dish vegetarian by replacing the meat broth plain water or decoction of vegetables. The latter option is the most preferable, because in this case the dish will be filled with taste as much as possible.
Ingredients:
Cooking
Start with the classic onion caramelization procedure. Tomite onion rings on low heat with butter for about an hour, while stirring regularly. Then add red wine and broth. Additionally, you can put a bay leaf and thyme sprigs in the soup, if desired. After half an hour of cooking, pour the soup into portioned clay pots, put a slice of bread, sprinkle with cheese and bake at 200 degrees for 20 minutes.
Classic french onion soup It is made from two types of onions (red and leek), (beef or chicken), cheese and spices. In our step by step recipe with photo we stick it traditional composition, but if necessary, you can eliminate the leek and get by with only red onions. This will not spoil the taste of the soup, but the dish will be cheaper.
Usually French onion soup is served in restaurants. And only a few cook it at home. In our country, boiled onions are not considered a delicacy (on the contrary), and therefore the phrase “onion soup”, as a rule, does not cause appetite. However, this dish, prepared according to French recipe, really turns out appetizing. For us, its taste is a little unusual, but it cannot be said that it is unpleasant.
An obligatory component of the classic French onion soup is croutons or toast.. We will bake it together with them in the oven. It will turn out beautiful, original and satisfying. In a word, read the recipe, follow step by step photos- and the features of cooking onion soup in French will no longer be a secret to you.
Ingredients
Cooking steps
In order for the onion soup according to the classic recipe to turn out to be truly fragrant, the onion must be sautéed for at least 20 minutes. Therefore, be patient, the process is not fast, but the taste of the soup will be divine.
For soup, choose the best onions. Not all onions taste the same, even with a slightly sweet taste - this is ideal.
Peel them from the husk and cut into thin strips. Cut each half again and chop into a thin strip if the onions are large.
So that the onion does not burn during sautéing, choose a pan with a thick bottom. It also has a non-stick coating. If there is no such dish, you can cook the soup in a deep thick-walled pan.
Heat a saucepan over a fire and add a piece of butter.
When the oil forms a puddle, add the whole onion.
Fry the onion over low heat, stirring constantly with a wooden spatula or spoon, until its color turns caramel golden.
During the quiet frying of the onion, prepare the broth. It can be chicken, beef, vegetable. Heat it up. In principle, during heat treatment, the onion gives off such an aroma that it can be seasoned not only with broth, but also with ordinary boiling water.
Pour a glass of hot broth to the golden onion and evaporate it. That is, keep it on fire until the broth evaporates.
When you see that only one onion is left in the pan, and it will be soft, almost boiled onion, pour in the rest of the broth and reduce the soup to medium thickness.
The soup should be moderately thick, not liquid, it will seem that a little flour has been added to it, which means that the consistency of the soup is impeccable. At the end, when the soup is ready, season with salt and pepper. It will take about one hour, +/- 15 minutes to evaporate the liquid and bring the soup to full readiness.
Onion soup is a traditional French dish. And, if you are even a little fond of cooking, you must have heard of onion soup.
At first it seems that a dish whose main ingredient is onion simply cannot have very pleasant taste. But believe me, the French are the best cooks in the world, and in their hands even the most regular products turn into incredible delights haute cuisine. If you decide to cook a classic onion soup, the recipe should not be changed at all. Cooking technology plays a key role in the process and influences taste qualities ready soup.
How to cook onion soup correctly?
In order to make the classic French onion soup perfect, you need to know some tricks of its preparation.
- Onions need to choose sweet varieties. While frying, the sugar in the onion will caramelize in the pan. It will also give the vegetable the necessary brown color, a special aroma and taste. Therefore, it is important that there is as much sugar in the vegetable as possible.
- In order to turn onion sugar into caramel, it is necessary to properly process the onion thermally. Namely: first fry the onion rings in a pan over high heat until they release the juice, and then simmer 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 saturated, the onion must be cut into thin half rings and sautéed 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, onion soup, the recipe involves the use of beef broth. To enhance the specific taste, it will not be superfluous to add dry white wine, cider or sweet sherry.
- The classic recipe uses Gruyere cheese, which can be replaced with Emmental. Cheese should be cut into thin slices or grated and added at the very end of cooking.
Classic recipe
Now is the time to move from theory to action. We begin to cook onion soup, we give the classic recipe first. If the taste of the dish is already familiar to you, and you want to change or supplement it a little, see the recipes below.
Ingredients for 6 servings:
- 1.2 kg onions
- 1.5 l beef broth
- 150 ml cider
- 150 g Gruyere cheese
- 4 tbsp. l. butter
- 6 slices of loaf, dried in the oven
- 2 tsp chopped thyme leaves
- 1 tsp granulated sugar
- 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. Divide them into separate layers, pour into the pan. Make the maximum heat for 2-4 minutes, until the onion rings release their juice. Add thyme and salt, reduce heat and sauté the vegetable for 20 minutes, covered. Stir from time to time.
Pour cider into the pan, add sugar. Bring to a boil, simmer the onion over medium heat until the caramel color of the liquid has completely evaporated (about 30 minutes).
Preheat meat broth. Pour over the onions, cook for another hour after boiling.
Preheat the oven to 175 degrees. Pour the onion broth into 6 portion pots. Place a 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 French onion soup from the oven, let it cool slightly, and then you can serve the first one for lunch or dinner.
Onion soup with bacon and white wine
This French soup recipe cannot be called a classic, although its preparation technology remains traditional. Included in the bacon, wine and chicken bouillon give the first their flavors. Connoisseurs of this combination, for sure, there will be.
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 cheese Gruyere
- 6 toasted baguette pieces
- 0.5 tsp salt
- 0.5 tsp Sahara
How to make Bacon and Onion Soup
Cut the bacon into pieces, fry in a deep frying pan or saucepan until crispy.
Peel the onion, cut into half rings. Sauté the onion in the bacon fat over high heat until the juices come out. Then reduce the heat, add the amount of salt and sugar indicated in the recipe, simmer until caramelized for about 40 minutes.
Pour wine into saucepan. Simmer onion rings until half of the liquid has evaporated. Add chicken stock. After boiling the soup, turn off the burner.
Turn on the grill in the oven. Pour the semi-prepared soup into portioned heat-resistant plates or pots. Place 2 slices of baguette on each plate and sprinkle with grated cheese. Bake the French onion soup until you see the cheese is browned. This will take approximately 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 a dish such as French onion soup can be prepared in a somewhat simplified version. Let him not have classic taste, but still the soup will turn out hearty, rich and very fragrant. And this is the main thing!
Required Ingredients:
- 4 large juicy onions
- 1 liter broth (any choice)
- 100 ml port wine
- 100 g hard cheese, grated on a coarse grater
- 50 g butter
- 6 slices baguette or loaf
- ground pepper
How to cook?
Start with butter by heating it in a frying pan. Pour in the onion, cut into thin half rings. Fry over medium-low heat, stirring occasionally, until caramelized.
Transfer 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 over low heat for 20 minutes after boiling.
In the meantime, prepare the cheese toasts. 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 browned, and the bread should dry enough.
Pour the finished onion first into plates, put croutons on top of the soup.
Bon Appetit!
When you decide to make onion soup at home, you can choose any of the recipes above. Whether classic recipe soup, with bacon or a simplified version, success is guaranteed to you, because this dish french cuisine highly appreciated by the best chefs from around the world.
