Onion Soup Recipes
In the benefits of first courses, no one doubts. Vegetable or onion soup for weight loss is very popular among women. What are these soups good for? Firstly, they are tasty, secondly, wholesome, and thirdly, easy to prepare. The history of onion soups will lead us to France in the 17th and 18th centuries, when onions were one of the few products available to ordinary peasants. Since that time, the recipe has changed significantly, but the main ingredients are still the same - onions and broth. Onion soup is now considered one of the essential attributes of French cuisine. Next, I want to provide you with simple and delicious onion soup recipes, which even an experienced mistress can easily cook.
Recipe first (classic)
To prepare the classic onion soup, we need:
- onions - 800 gr. (8-9 pieces of the average size);
- butter (only natural) - 100 g;
- vegetable oil (olive oil goes well) - 2-3 tablespoons;
- garlic - 2-3 cloves;
- flour - 30 g .;
- white wine - 150-200 gr .;
- beef broth - 1500 ml .;
- croutons (toasted bread) - 100 g;
- cheese - 200g.
Let's cook it together step by step. It will take about 2 hours of your time. The result of your efforts will be a pan of fragrant, unusual and unusually tasty soup.
It is necessary to clean and wash the entire bow. Cut the onion into half rings. Now we need a pot with a thick bottom. Place the saucepan on a low heat, pour the vegetable oil (olive oil) and, when it is hot, throw the butter there. When the butter is melted, throw the entire onion and fry it, stirring until light brown (25-30 minutes).
While stewing onions, clean the garlic and cut it into small pieces. When the onion has become light brown in color, we fall asleep the garlic and continue to fry, mixing the whole mass. After 2-3 minutes, pour the flour there and stir. After 3 minutes, pour the wine into the pan. A wonderful spicy aroma immediately spreads through the kitchen. Give the mixture to simmer for 5-7 minutes.
Now it's time to pour our onion with beef broth. When it boils, we fall asleep grated cheese. Stir until the cheese is completely dissolved. The soup is almost ready.
Spill the soup in pots, in which he will be served on the table. On the surface of the soup put a fried piece of baguette, which is poured abundantly with grated cheese.Then the pots are placed in a strongly heated oven for 5-7 minutes. During this time, the cheese is completely melted and lightly browned. Served soup hot.
Second recipe (dark soup with cognac)
Cooking is almost the same as the above recipe with a couple of small nuances. Onions are fried for 35-40 minutes, and after adding garlic, the mixture is mixed once and then fried for 10 minutes without stirring under the lid. At the same time, a small dark crisp crust should be formed.
Then broth is added and 50 grams of cognac instead of wine. Everything is brought to a boil. After that (!) The crust is scraped off the bottom of the pan and the soup is cooked on low heat for 30-40 minutes. Then, all as in the previous recipe - pots, baguette, cheese, oven. When ready, the soup takes on the color of well-toasted caramel.
The taste of the soup according to one and the second recipe is completely different. Try both and choose the one that you like best. French onion soup, the recipe of which is given above, will taste better if you follow a couple more tips:
- To make the taste more delicate, use white onions. It is sweeter and better suited for cooking soup.
- Experiment with different varieties of cheese. Swiss cheese Gruyere is well suited, but it is possible to use hard varieties of Russian cheeses.