Cooking onion soup at home. Classic French onion soup

Ingredients for Classic French Onion Soup Recipe:

Onion soup

French onion soup- onions in broth with cheese and croutons. Onion soups have been very popular since ancient times. These soups were famous and widespread during the Roman era. Because of their availability and ease of cultivation, onions, a staple for soups, were a staple food for many poor families. There is also an opinion that onion soup came from King Louis XV of France.

As a result, anyone who sooner or later became interested in cooking will learn about the origin of the classic French onion soup. The first thought, of course, comes to mind that onion soup is impossible, but once you try it, it will be on your list of favorite soups!

The rich aroma of the soup is based not so much on the broth, but on the browned onions. Passerovka, in this case, is a procedure in which the onion is slowly cooked, fried, acquiring a ruddy golden-brownish color. This is due to the caramelization of the sugar contained in the onion. The soup turns out to be of medium thickness, very rich, sweet taste of onion and tart taste of thyme, and viscous stretching cheese with pieces of crispy baguette - this is real French food.

How to cook a dish step by step with a photo at home

Step 1

Step 5

Fry the onion, stirring occasionally, until it begins to caramelize, acquiring golden crust. The process is not fast, it will take from 20 to 35 minutes.

Onion soup - a traditional dish french cuisine. If initially, historically, this dish was intended for the poor, then the recipe for a modern soup can be found on the menu of almost every French restaurant.

The recipe for onion soup is very simple and is a dish based on chicken or onions and is usually served with toast, on which cheese is melted. The wonderful aroma of the soup is based not so much on the broth, but on the properly fried onions. To prepare a modern onion soup, butter, garlic, spices, wine and, as a rule, grated hard cheese, which can be replaced with processed cheese, are added to its composition. The soup is served in small individual portions and preferably in the bowl where it was prepared.

How to cook a simple onion soup - in our recipes.

easy onion soup recipe

Ingredients:

onions - 1 kg;
- 900 g;
refined vegetable oil - 55 ml;
melted butter- 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.

Cooking

We clean the onion, cut it into narrow slices and pour it into a saucepan with a thick bottom, after pouring ghee and vegetable oil into it. Stirring constantly, simmer the onion over medium heat for seven minutes, throw in the thyme and reduce the heat to a minimum. Cook for another twenty to thirty minutes under the lid with a hole, until light brown, stirring occasionally. Then remove the lid, add sugar, increase the heat to medium and again simmer the onion for twenty minutes until brown. Add flour, mix, add hot broth, wine, cognac, salt and pepper and cook over low heat for another fifteen minutes. Onion soup is ready.

Cut the baguette, fry under the grill, rub with garlic, sprinkle with cheese and again under the grill to melt the cheese.

Serve hot onion soup with hot cheese croutons.

How to cook onion cream soup with cream cheese?

Ingredients:

onions - 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 - a pinch;
freshly ground pepper;
peppercorns;
Bay leaf- 1 PC.;
salt.

Cooking

Pour one liter of water into the pan, put the chicken, peeled carrots and onions, peppercorns, bay leaf and a little salt. Cook for thirty minutes, periodically removing the foam. When ready, take out the chicken and strain the broth.

Pour vegetable and ghee into another saucepan with a thick bottom, add the peeled and diced onion and simmer until soft, stirring constantly. Then add a pinch of sugar, a little salt, ground pepper, flour and mix. Now add, gradually stirring, ready hot broth and cook for thirty minutes. Add melted cheese, let it dissolve, gradually stirring, and remove from heat. We turn our soup into a puree using a blender.

in a pan with vegetable oil fry the garlic cut into several pieces, then take it out and brown the white loaf cut into pieces on the resulting garlic oil. Then lightly dry it in the oven at a temperature of 180 degrees.

Pour the hot onion puree soup into bowls and serve the croutons separately.

We cooked onion cutlets, soup and dozens of other dishes with this weeping vegetable during perestroika and after the collapse Soviet Union. Many of us did not even suspect that onion soup is favorite treat Louis XV. For a change home menu Let's make French onion soup.

Through the pages of French cuisine

Many housewives are interested in how to cook French onion soup. It is this dish that can be found in exquisite and expensive restaurants. Why regular soup can't be considered an onion? After all, we add browned onions to almost any dish?

Let's look at history first. Once Louis XV felt hungry, but he had practically nothing at hand. In his travel bags he found champagne, a couple of onions, and oil. It was from these ingredients that the soup turned out, which later became the culinary heritage of France.

There are no secrets in making this soup. You need to learn how to properly sauté onions. If you do it the old fashioned way with refined vegetable oil, then such a dish is unlikely to go down your throat. For onion soup, the vegetable must be simmered in butter. And for flavor, white or red wines are added.

Read also:

It is best to savor this dish in combination with croutons. If you want to surprise your household, we suggest you prepare the first course of French cuisine. Cheese will add pleasant and soft notes to the soup. hard grade. This product can be replaced with processed cheese. You won't feel much of a difference in taste.

In order to cook primordially French onion soup, you need to revere the traditions of this amazing cuisine. Be sure to pre-cook the broth. Meat choose any to your taste. Croutons are an integral part of onion soup. Such an addition will be an excellent decoration of the dish.

Compound:

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

Cooking:

In many old recipes you can find alcohol that is added to the soup. Wine or cognac can bring out the taste of the onion soup, but we will cook it without adding it.
Let's start with the broth. We wash a piece of beef, dry it and put it in a saucepan.

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

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

On average, boiling the broth takes about one hour.
And now we have to shed tears. A whole kilogram of onions must be peeled and chopped into half rings. So that not a single tear falls from your eyes, moisten the blade of a knife with cold water.

As soon as you have finished slicing the onion, you can start frying it.
Melt the butter in a frying pan or deep saucepan.

Put the chopped onion into the pan and start frying it.

Cover the pan with a lid and sauté the onion for one hour. Don't forget to stir it occasionally.

As a result, the vegetable should acquire a brownish tint, but not burn out.
There is a little trick: brown sugar will add an exquisite aroma and unique taste to the onion dressing. Just a couple of teaspoons will do wonders.
Around the middle of the cycle, the onion will acquire a pronounced golden hue.

We've already made the broth. Put the boiled meat on a plate.

The highlight of our French soup will be a pinch of allspice.

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

While the soup is cooking, prepare the croutons in a hot frying pan.

Top the croutons with hard cheese.
To cheese crust melted, we simply cannot do without the help of a microwave oven.

Now pour the soup into bowls, and put the cheese toast on top.

Thyme in soup is incredibly delicious!

We have already shared with you the secret culinary secrets and told how to make onion soup. The classic French recipe usually contains alcohol - wine or cognac. Some cooks add brandy. We will do so, but for taste we will add a few sprigs of thyme. Piquant grass will bring notes of astringency and an unforgettable aroma to the first course.

Compound:

60 g butter;
2 tbsp. l. olive refined oil;
2 kg of onion;
1 tsp dried thyme;
1500 ml of meat broth;
1 tsp brown sugar;
150 ml of wine;
50 ml brandy;
1 st. l. sifted flour;
garlic cloves - to taste;
bread slices for croutons;
150 g of hard cheese;
1 st. l. grain mustard.

Cooking:

If you do not want to cry while peeling onions, then take note of our tips. Pour water into a large bowl. Put the peeled onion in there.
In order not to shed even a tear while chopping onions, we constantly moisten the knife blade with cold water.
We take a thick-walled dish and melt the butter in it.
Now we need a blend of oils. To do this, we mix butter with olive oil.
We send the onion to a thick-walled dish and simmer for 8-10 minutes. We strictly mark the time.
It's time 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 onion only under a closed lid. If the onion is burnt, then we will spoil the taste of the soup, and it will be impossible to eat it.
After 20 minutes, season the onion with brown sugar.
At the same time, prepare the broth.
You can use pre-cooked broth, but it must be brought to a boil.
Add the sifted flour to the onion and mix well again.
Now we can pour the onion with broth, add alcohol.
Mix everything and simmer the soup for another 15 minutes on minimum heat.
In the meantime, we need to cook croutons: in the oven or microwave oven - you decide.
It is customary to serve true onion soup to the table in earthenware.
To give piquant taste rub the croutons with garlic cloves and season with grain mustard.

The machinations of French culinary specialists

Onion soup is a heritage of France. But the classics eventually became annoying, I wanted variety, so the chefs began to experiment with various varieties onions, spices, ingredients.

Compound:

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

Cooking:

You already know the secret of how to chop an onion without crying.
Many housewives claim that red onions differ from onions not only in their mild taste. When slicing, this onion is not so weepy.
Simmer onions in butter. It should acquire a golden, almost amber hue.
In order not to burn the main ingredient of the French dish, do not forget to stir the onion.
Now you can add milk.
The mixture must be brought to a boil.
To make the soup tender, grind it through a sieve or turn it into a puree with a blender.
Bring it to a boil again french soup.
Then separate the yolks from the eggs.
Combine them with cream and chopped hard cheese.
Mix everything thoroughly. Better to use a whisk.
Add this mixture to the soup.
Season the soup with salt and spices to taste.
We serve onion soup to the table traditionally with croutons.

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

Onion soup for the French is like borscht for us. About it interesting dish there are legends - romantic and not very. According to one version, onion stew was cooked back in the Roman Empire, and in the 17th century, when classic recipe onion soup, it was considered a dish of the poor, since it consisted of only three ingredients - beef broth, bread crusts and fried onions. According to another version, the soup was accidentally invented french king Louis XV, waking up in the middle of the night from hunger in a hunting lodge. It is not clear where the servants were, but the king managed to get champagne, butter and onions in the pantry. From these incongruous ingredients, he prepared a dish that is called the ancestor of the modern onion soups served in every French restaurant.

Easy to cook at home hastily because it cooks quickly and does not require too many products. Your family will love this delicious soup, and even children who do not like onions will pay tribute to this dish. The fact is that the pleasant and delicate texture of onion soup leaves no hope for choice - you want to eat it to the last spoon and ask for an addition.

Secrets of making classic onion soup

Modern onion soup is great amount onions in broth with croutons and cheese. Other products are added to it, but the main component is onion. And it doesn’t matter what broth the soup is cooked on - meat or vegetable. The main secret of this dish is the correct sauteing, which should last at least half an hour.

Finely chopped onions of sweet varieties are fried on cast iron pan with a thick bottom, over low heat with constant stirring. Onions are usually sauteed in in large numbers creamy or olive oil, but most often the oils are mixed to improve the taste. If you manage to fry an onion for an hour without overcooking, overcooking and bringing it to a pleasant ruddy color, you can be called an onion soup virtuoso. It is for a ruddy hue that sweet varieties of onions are taken, since they are well caramelized. At the same time, you should first sauté the onion over high heat so that it releases water, and then reduce the heat to a minimum and simmer - the longer the better. At the end, some cooks add a little sugar to the onion, especially if bitter varieties were used.

Flour is added to the onion, lightly fried, and then poured with water or broth, diluted with white wine, brandy or sherry for a piquant taste. Then cheese or cheese is added to the dish, insisted for some time and served with croutons. Sometimes the soup is baked in the oven in pots until the cheese is melted - in this form it turns out to be especially fragrant. You can take ordinary crackers or make your own croutons from a French baguette, sprinkled with grated cheese. This simple and unpretentious recipe can be mastered even by a novice hostess.

Exists various ways making onion soup. Garlic, mushrooms, spices are added to it, lemon juice, cream and milk. Sometimes the soup is boiled with potatoes, carrots, turnips, cabbage, nuts, cereals and sausage products. Some soups contain fish, tomatoes, pork ribs, pumpkin and broccoli, but cheese is not present in all recipes. The idea of this dish has spread around the world, and now in every national cuisine have your own unique soup With large quantity an onion that claims to be an onion.

Parisian onion soup: tender and delicious

The French themselves have already forgotten how to cook properly, and are constantly coming up with new recipes, one tastier than the other. This is how onion soup is made in Paris. This easy recipe is perfect for those who are very busy and plan to cook very quickly. hearty meal and feed the whole family.

6-8 medium onions cut into cubes and sauté in 3 tbsp. l. butter until golden brown. Next, add to the onion 3 tbsp. l. flour, fry it for a couple of minutes and pour 6 cups of broth, not forgetting the bay leaf and ground black pepper. After half an hour of slow cooking, the soup is salted, the bay leaf is taken out and poured into plates, in each of which a slice of dried white loaf and fall asleep ¾ cup of grated cheese. The French love Gruyère and Emmental cheese, sometimes they cut it into slices and put it on a toast. The plates are placed in a warm (not hot) oven so that the cheese melts, and then they start tasting, and the French additionally put a cup of grated cheese on the table. You can't ruin onion soup with cheese!

Spanish Onion Soup: Delicious Without Cheese

A little unusual recipe but worth a try. Six onions, finely chopped, boiled in a small amount broth, rub through a sieve or grind in a blender. The broth will need about 1½ liters, 2 tbsp. l. flour is fried until beige in 2 tbsp. l. butter, gradually pour the remaining broth, making sure that there are no lumps. Pureed onions and 2 yolks mixed with a glass of cream are added to the soup. Bring fragrant soup to a boil and immediately remove from heat. For some reason, the Spaniards do not add cheese to onion soup, but like to eat it with soft wheat bread, smeared with a thick layer of rustic oil.

Vichyssoise Onion Soup: From an American Frenchman

A very unusual cold, invented by a French chef who worked in a New York restaurant and yearned for his hometown of Vichy. So it's an American-style French soup. Melt 50 g of butter in a frying pan and fry 3 onions in it, cut into rings, and 450 g of the white part of the leek. Onions are fried for about 20 minutes, not bringing to a golden color, 250 g of diced potatoes are added to the pan, and after a few minutes a liter of broth or water is poured in, salted, peppered and boiled until the potatoes are ready. The soup is cooled and whipped in a blender, 300 g of cream, spices and juice of one lemon are added. Serve this delicious delicacy with finely chopped chives.

Now you know how to make onion soup your signature dish. Experiments in the process of preparing onion soup are only welcome, the most important thing is to follow the basic rules of the recipe - a lot of sweet onions, good broth and crispy croutons!