How to cook onion soup recipe. Onion soup

Real French soup is a very simple dish! There are quite a few cooking variations: you have chosen 7 interesting recipes for you.

chicken broth— 500 ml
butter - 60 g
hard cheese - 100 gr
onions - 5 pcs
mini baguette – 1 piece
dry thyme – 10 g

Sprinkle croutons with cheese. Place in an oven preheated to 200°C; here it is important to simply melt the cheese. Usually it takes 3 minutes. When the cheese has melted, you can safely serve the onion soup to the table. Bon appetit!

Recipe 2: French onion soup with white wine

600 g onions
200 ml dry white wine
4 cloves garlic
150 g hard or semi-hard cheese
5 tablespoons olive oil
70 g butter
1 liter chicken broth
1 teaspoon sugar
Ground black pepper
Baguette

Melt olive oil in a thick-bottomed saucepan, throw cubes of butter into it, low heat.

Cut the garlic into petals, the onion into thin rings or half rings, put it all in oil, sprinkle with sugar and caramelize it all for 7-10 minutes over high heat until tanned, stirring occasionally.

Now reduce the heat to low, cover the pan with a lid and simmer for 20 minutes.

Pour in wine and hot chicken broth, add salt and pepper, bring to a boil and leave on low heat for about an hour with the lid open, let it simmer slowly.

Making croutons: cut the baguette into 15 mm thick slices, rub with a clove of garlic, place on a dry baking sheet, sprinkle lightly olive oil and into the oven for 10 minutes at 180 degrees.

Pour the prepared onion soup into portioned pots or fireproof bowls, add a piece or two of croutons, generously sprinkle finely grated cheese on top and place in the oven for a few minutes at 170 or 180 degrees until the cheese is thoroughly melted. Alternatively, the oven can be replaced with a microwave. French onion soup is ready!

Recipe 3: French red onion soup (step by step photos)

red onion - 750 gr
leek - 250 gr
white dry wine— 250 ml
garlic - 2 cloves
butter - 40 g
vegetable oil - 30 ml
thyme - 2-3 sprigs
bay leaf— 1 piece
cheese - 100 gr
salt, pepper

Peel and finely chop 750 g of red onion.

Cut the leek stems into thin strips.

Use the side of a knife to crush a couple of cloves of garlic.

Then finely chop them.

We pick the thyme leaves by hand.

Pour 30 ml of vegetable oil into a saucepan.

Mix it with 40 g of butter.

First fry the red onion in a mixture of oils.

Then add leek to it.

Stirring regularly, fry both types of onions over low heat for about half an hour, until they brown and the caramelization process begins.

At this moment add chopped garlic.

Add thyme.

And pour in a glass of dry white wine.

Next, add 2 liters of beef or chicken broth to the saucepan.

We are waiting for it to boil.

After the onion soup boils, reduce the heat to medium, cover the saucepan with a lid and continue boiling for another 25 minutes.

Then pour the soup in portions into fireproof serving containers.

Top each with 2 baguette toasts.

We crush them with finely grated cheese.

Place the soup in the oven over medium heat. Bake the dish until a golden brown crust appears on the cheese.

After this, take the French onion soup out of the oven and serve.

Recipe 4: French Onion Soup with Gruyere Cheese

unsalted butter - 3 tbsp. spoons
large yellow onions - 6 pieces (about 1.8 kg)
salt - 1 to taste
water - 2 Cups (plus water for onions)
dry sherry - ½ Cup
chicken broth - 4 cups
meat broth - 2 cups
sprigs of fresh thyme - 6 pieces
bay leaf - 1 piece
ground black pepper - 1 to taste
small baguette - 1 piece
Gruyere cheese - 240 grams (about 2 ½ cups)

Preheat the oven to 200 degrees. Coat a large pan with oil. Cut the onion into slices about 6 mm thick. Add butter, onion and 1 teaspoon salt to pan. Cook in the oven, covered, for 1 hour. The onion will decrease slightly in volume. Remove the pan from the oven, stir the onions. Return the pan to the oven, cover with the lid slightly ajar, and continue cooking until the onions are very soft and golden brown, 1 ½ to 1 ¾ hours, stirring the onions after 1 hour.

Remove the pan from the oven and place over high heat. Cook onion, stirring, until liquid has evaporated and onion begins to brown, 15 to 20 minutes. Reduce heat to medium if onions brown too quickly. Continue to cook, stirring, until the bottom of the pan has a dark crust, about 6 to 8 minutes.

Stir onion with ¼ cup water and cook until water evaporates, 6 to 8 minutes. Repeat adding water 2 or 3 times until the onions are very dark brown. Stir in the sherry and cook, stirring, until the sherry has evaporated, about 5 minutes.

Add broths, 2 cups water, thyme sprigs tied with kitchen twine, bay leaf, ½ teaspoon salt and stir. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 30 minutes. Remove the thyme and bay leaves, then season with salt and pepper.

Cut the baguette into slices. While the soup is simmering, place the baguette slices in a single layer on a baking sheet and bake at 200 degrees in the oven until the bread is crisp and golden around the edges, about 10 minutes. Fill each bowl with 1 ¾ cups of soup. Top with 1 or 2 baguette slices and sprinkle evenly with grated Gruyère cheese. Bake in the oven until the cheese is melted, 3 to 5 minutes. Let cool 5 minutes before serving.

Recipe 5: French onion soup with water (step by step with photo)

Onions - 800 g. It is better to take white or yellow onions. Red is absolutely not suitable for this soup!
Celery stalks - a couple of pieces, about 50 g.
Olive oil - 3 tablespoons.
Water or vegetable broth - 1 liter.
Dried thyme - 0.5-1 teaspoon.
Flour - 2 tablespoons.
Salt and pepper to taste. For me, 1 teaspoon of salt is enough for the specified amount of food.

To serve, you will need cheese and a French baguette (or just bread). You can take either white or rye baguette.

You need to take hard cheese, a piece weighing about 200 g.

Peel the onion and cut each onion into quarters. Thinly slice the onion.

Thinly slice the celery stalks.

Heat olive oil in a cauldron and add onion and celery. Stir and leave to cook over medium or low heat for half an hour to an hour. Be sure to stir the onions periodically so that they cook evenly. The finished onion should greatly reduce in volume and acquire a golden hue.

Add flour to the cauldron, mix with onions. Flour will serve as an additional thickener for the soup.

Add thyme. Fill the onion with water or broth and bring the soup to a boil. Cook without a lid for another 15-20 minutes.

Only after this can the soup be salted and peppered. If you do this earlier, you risk oversalting the soup as it boils down during the cooking process.

Cut the baguette into slices and dry it in the oven or air fryer until the bread becomes crispy.

If desired, pieces of dried bread can be rubbed with cloves of garlic.

The finishing touch remains!

Pour the onion soup into ovenproof dishes.

Place a piece of baguette on top.

Sprinkle generously with cheese.

We bake this miracle in the oven or convection oven at a temperature of 180 degrees C. Not for long, for 2-3 minutes. We need the cheese to melt.

Ready! Serve the soup immediately hot, sprinkled with fresh herbs.

Recipe 6: French onion soup with cognac

1 kg onions, cut into half rings
50 g butter
1 tbsp. Sahara
2 tsp salt
3 tbsp. flour
200 ml dry white wine
1.5 liters chicken or beef broth
50 ml cognac
ground black pepper

To submit:

4 pieces of puffed bread
100 g semi-hard cheese

Melt the butter in a thick-bottomed saucepan. Add onion, salt and sugar. Simmer over low heat, stirring frequently, until the onion is soft and golden, about 20-25 minutes.

Sprinkle flour on the onion and fry for another 2-3 minutes, stirring frequently.

Pour in the wine and bring everything together to a boil over medium heat, cook until the wine has almost completely evaporated.

Pour in the broth, stir well, bring to a boil, reduce heat to low, cover loosely with a lid, and cook the soup for 40-50 minutes. The onion should boil well, the soup should thicken a little, and its flavor should be concentrated. Pour in cognac, bring to a boil again and remove from heat.

Prepare croutons for serving. To do this, preheat the oven to 180°C. Place the bread on a baking sheet in a single layer, and generously spread the grated cheese on the bread.

Place the baking sheet with the bread in the oven and bake until the cheese begins to brown.

Serve hot onion soup, season generously with black, freshly ground pepper, and place a crouton with cheese on each plate.

Recipe 7: Simple French Onion Soup (with photo)

onion - 2 pcs
butter - 30 g
cheese - 30 gr
bread - 1 slice
flour - 1 tsp.
ground black pepper
water - 150 ml

Peel the onions, rinse them in water and cut into medium cubes. Melt the butter in a saucepan or cauldron, placing the container on the stove. Add the chopped onion to the oil and sauté until golden brown, about 7-10 minutes. Be sure to keep an eye on the color of the fried cuts and don’t forget to stir them.

As soon as the onion slices are browned, add salt, ground black pepper, water and wheat flour. Mix everything carefully and simmer for about 10 minutes. Instead of water, you can use any broth: vegetable, chicken, meat, fish, if you have it on hand. While the soup is cooking, preheat the oven to 200C.

Grate the hard cheese on a fine-mesh grater.

Let's pour it over hot soup into a fireproof baking dish. Grated cheese put it on a crouton, a cracker or a slice of bread, and place the bread itself in a mold on top of the soup. Place the pan in the oven for exactly 3 minutes so that the cheese on the surface of the bread melts and the bread itself does not have time to soak in the soup.

After this, carefully remove the pan with the first dish from the oven and immediately serve it to the table. Traditionally, a glass of dry white wine is served with French aromatic onion soup. Bon appetit!

Authentic French onion soup is a very simple dish. The composition does not contain many ingredients - lovers of complex first courses will be disappointed. There are a dozen editions of this soup, each famous chef has his own version. However, the differences do not change the basics: the ingredients of French onion soup remain onions, broth, croutons and cheese; often dry white wine. And in any edition, the soup, which at first glance seems rustic, turns out to be rich in taste: tender, sweetish, with a fragrant, golden-brown cheese crust on top.

The main secret of French onion soup is long frying of the onions. During frying, the sugar contained in the onion heads slowly caramelizes, the color becomes ruddy, and the taste is indescribably “oniony,” deep and delicate. Dry wine neutralizes the sweetish taste and makes it complete. Croutons with cheese become soft and tender when served, turning the soup into a kind of thick cream. Prepare your taste buds for a feast: onion soup with cheese bread is an exceptional pleasure!

Cooking time: 60-70 minutes | Yield: 1.5 liters of French onion soup

Ingredients

700 ml meat or vegetable broth
350 g onions (4 medium heads)
150 ml dry white wine
70 g cheese
50 g butter
2 cloves garlic
1 teaspoon flour
1 small baguette (or similar bread, such as ciabatta)
salt, pepper - to taste

Preparation

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Peel the onion and cut into half rings.

Melt the butter in a frying pan and fry the onion in it over low heat, stirring constantly.

When the onions begin to turn golden, crush two cloves of garlic and add them to the pan.

Sauté together for 4-5 minutes, then add flour to the onion. Flour will make the soup smoother and slightly creamier.

Pour the broth into the onion and mix well so that there are no lumps of flour left.

Add wine to the soup.

Season the soup with salt and pepper, cover it with a lid and let it simmer over low heat for 30 minutes.
Meanwhile, cut the baguette into 1.5-2 cm thick slices and toast in the oven or toaster.

Grate the cheese on a coarse grater.

Pour the prepared onion soup into a heat-resistant bowl and place dried bread on top. Ideal for onion soup, as it has a dense crumb and large pores, thanks to which it absorbs liquid well, but does not get soggy and does not turn into “porridge”. It is similar in consistency.

Place a thick layer of cheese on top of the croutons.

Place the onion soup under the grill for 10 minutes until the cheese melts and browns.

Serve the dish immediately while the soup is still very hot. Pour the soup into bowls, placing a crouton with cheese in each bowl. You can sprinkle chopped green onions on top of the dish. The amount of croutons and green onions is strictly to taste. I like it thicker.

Revision of French onion soup: cream soup

The recipe with wine is not suitable for everyone. As for thyme, it is a favorite herb of the French; it is often added to dishes and soups too. A slightly different ratio of ingredients and a different technology should not confuse you. But the absence of garlic will please many. As well as a short step-by-step summary.

Amount of ingredients for 6 plates:

5 onions, sliced into thin half rings
3 tablespoons fresh butter
2 tablespoons flour
2 liters chicken, beef or vegetable broth
bay leaf
ground black pepper
1 teaspoon dried thyme
1 baguette
a little olive oil (or butter)
200 grams grated Gruyere cheese

Brief preparation method:

1. Heat the butter in a saucepan and fry the onion in it until transparent.
2. Pour flour into the pan and, stirring, continue to fry the onion and flour until golden brown (not brown).
3. Pour boiling broth into the pan, add salt and pepper, add bay leaf, thyme and cook the soup for 20-30 minutes (until the onion is completely soft). Then put the soup through a blender and puree.
5. Cut the bread into slices, place on a baking sheet and drizzle olive oil on top. Place in the oven and keep there until you get crackers. Sprinkle the grated cheese over the toasted bread and leave it on the grill until the cheese melts.
6. If necessary, heat up the pureed French onion soup, pour it into bowls, and before serving, put 1-2 croutons covered with melted cheese in each bowl.

Nutritional value of 1 serving - 240 kcal (meat broth).

French onion soup, for the preparation of which at the time of its appearance in XVII-XVIII centuries All that was needed was beef broth, fried onions and crusts of bread; today it is performed with the addition of wine, cheese and other ingredients. Many variations have made onion soup a highlight of the French tradition, enjoying wide popularity among culinary experts.

An aromatic soup with a warming effect and a sweetish taste, which can be achieved by prolonged sautéing of a fairly ordinary vegetable.

Prepared from a minimum set of products:

beef on the bone – 300 g;
onion – 750 g;
crackers - 4 slices;
oil (sweetened) – 30 ml;
butter (drain) – 30 g;
salt, pepper, bay leaf - to taste.

The cooking process is as follows:

The beef is washed and boiled in salted and seasoned water to obtain 1 liter of broth.
The vegetable is peeled and finely chopped.
Pour sunflower oil into a thick-bottomed saucepan and add a piece of butter.
Chopped onions are placed in a saucepan with a heated mixture of oils, where they are sautéed over low heat with constant stirring for half an hour.
When the vegetable browns and the caramelization process begins, broth is poured into the saucepan.
After boiling, the soup is covered with a lid and continues to cook for about a third of an hour.
The soup is served in portioned bowls with dried bread cubes.

French onion soup with cheese

Over time classic recipe onion soup has undergone certain changes. One of these innovations is the addition of cheese.

To create this recipe you will need:

beef broth – 1 l;
onion – 1 kg;
baguette – 8 slices;
butter (drain) – 65 g;
cheese (hard) – 200 g;

When preparing:

The onion is peeled and divided into several parts, after which each part is finely chopped.
The butter is melted in a deep frying pan, into which the chopped vegetable is then placed.
The onion is sauteed for about half an hour until it begins to change color to golden.
After reaching the beginning of caramelization, ¼ of the broth is poured into the pan.
After complete evaporation of the liquid, a similar volume of liquid, salt and thyme are added.
With the next disappearance of the broth, the remaining 500 ml of liquid is poured into the pan.
The baguette slices are dried in a clean frying pan.
After boiling, the soup is poured into pots, into each of which 2 croutons are placed and sprinkled with grated cheese.
Two minutes after the pots are in an oven preheated to 200°C, the soup is served.

With white wine

A fragrant first course, which is given a special piquancy by the addition of white wine.

To enjoy the taste of the original soup, you need:

broth – 750 ml;
onion – 1 kg;
dry white wine – 120 ml;
baguette – 1 pc.;
butter (drain) – 70 g;
cheese (hard) – 100 g;
salt, pepper, thyme - to taste.

To bring the recipe to life:

Peeled onions are cut into half rings and sautéed in a thick-bottomed pan for 10 minutes over low heat and 8 minutes over medium heat to obtain a golden crust.
Liquid ingredients are poured into the pan, after which the soup is brought to a boil, salted, seasoned and simmered for 15 minutes.
Fry 6 slices of baguette in a lightly oiled frying pan and place in the soup.
The cheese is rubbed on top of the bread products.
The dish is placed in the oven for 3 minutes, after which it is poured into plates so that each contains toast with melted cheese.

With red onion

Another cooking option French soup, which has more sweetness due to the use of a different variety of the main ingredient.

For preparation you need:

broth – 1.2 l;
red onion – 650 g;
sugar – 10 g;
mustard beans – 8 g;
baguette – 1 pc.;
flour – 20 g;
butter (drain) – 15 g;
oil (sweetened) – 40 ml;
cheese (hard) – 60 g;
salt, pepper, thyme - to taste.

To create a smooth soup:

A mixture of oils is heated in a deep frying pan, into which finely chopped onions are then placed.
The vegetable is sautéed for 40 minutes over low heat.
10 minutes before the end of the process, sugar is added to the onion, and at the very end a mixture of mustard and flour is introduced.
The broth is poured into the frying pan, spices and salt are laid out, after which the liquid is brought to a boil.
After 30 minutes of simmering, the first dish is ready.
The baguette slices are sprinkled with cheese shavings and grilled for 2 minutes.
Onion soup is poured into plates, where two pieces of toast are placed.

With croutons

Cheese is not a necessary ingredient in onion soup.

Therefore, for those who do not like the taste of this product too much, a recipe is suitable, for which you will need:

broth - 1.5 l;
onion – 1.5 kg;
bread – 4 pieces;
flour – 20 g;
butter (drain) – 50 g;
cognac – 50 ml;
dry white wine – 200 ml;
garlic – 3 cloves;
salt, pepper - to taste.

To create a dish:

Peeled onions are cut into half rings and sautéed in a thick-bottomed pan along with chopped garlic.
After the vegetables acquire a golden brown color, add flour to the pan.
After two minutes, wine is poured into the contents.
When the liquid has almost evaporated, the broth is poured into the container.
The soup is stirred, salted and seasoned, and then simmered for about 30 minutes.
Place slices of bread on a baking sheet and dry in the oven until golden brown.
The finished soup is poured into plates, to which 5 ml of cognac and croutons are added.

French onion soup in a slow cooker

You can prepare French onion soup using a slow cooker.

To do this, you need to have the following components on hand:

broth - 1 l;
onion – 500 g;
baguette – 4 slices;
flour – 20 g;
oil (olive) – 50 ml;
garlic – 1 head;
cheese – 50 g;
salt, pepper - to taste.

To enjoy an easy-to-make first course:

Chopped onions and garlic are placed in a bowl, poured with oil and in the “Stew” mode, cooked until golden brown.
The vegetables are stirred during cooking to avoid burning.
After adding flour, the onion mass is mixed well.
Broth is poured into the bowl, salt and spices are added.
In the “Soup” mode, the first dish is brought to a boil, after which it simmers for 40 minutes in the “Warming” mode.
At this time, croutons are quickly fried, hot, rubbed with garlic and crushed with grated cheese.
The soup is ready for tasting.

Chopped onions are sautéed in a pan with heated oil until soft.
Then flour, salt and spices are added to the vegetable.
After stirring, the broth is poured into the pan.
After 30 minutes, melted cheese is added to the soup and continues to cook until it melts.
The contents of the pan are pureed using a blender.
The garlic is fried in a separate frying pan, after which the bread cubes are laid out.
Crackers are served with the soup in a separate bowl.

Sooner or later, every cook will want to cook and try French classic onion soup. We will help you learn more about it and tell you how to prepare the famous dish.

The history of French onion soup goes back centuries. Initially, this first course was a traditional dish for the poor and consisted only of cheap onions and waste crusts of bread. But times change and so do recipes. Already in the 17th century, cooks prepared onion soup for noble nobles. beef broth with meat, a drop of white wine, sugar and a spoonful of wheat flour. The dish was beautifully served with baked croutons from wheat bread.

Recipes for onion soup have also survived to this day with changes. Cheese has been added, and you can choose it taking into account your individual taste - processed, hard or soft. If broth is used, it should be vegetable, chicken or meat.

The soup recipe is quite simple, you just need to adhere to some nuances:

The soup contains the following ingredients: broth, onions, croutons and cheese; if you have the opportunity, buy expensive Parmesan, Gruyère or Gouda cheese, but if this is not possible, take a simple hard cheese good quality- the finished result will exceed your expectations, the soup will turn out quite thick, rich with a sweetish taste; fresh or dried thyme will add a unique aroma to the first dish.

Melted cheese and golden crispy croutons will add some piquancy. The taste of the finished soup depends not only on the broth used, but also on the degree of sautéing of the onions. Frying over low heat, the onion pieces gradually bake and change color to rosy, slightly golden. Due to long-term processing, the onions are slightly caramelized due to large quantities sugar contained in the vegetable.

So, if you are ready and have decided to pamper your family with an exquisite French soup, let’s start cooking.

Ingredients

onions - 1 kg;
butter - 65 g;
broth or boiling water - 1 l;
hard cheese - 200 g;
baguette - 8 slices;
thyme - to taste.

Preparation

Peel the onion. Cut into quarters, then chop into thin strips. Not only onions, but also white onions or shallots are perfect for soup. It is more tender and sweet in taste.

Now prepare a deep frying pan in which we will cook the soup. You can also take a thick-walled saucepan. Melt a slice of butter in it.

Place the onion pieces into the pan. Fry over moderate heat, stirring occasionally with a wooden spatula. This process is quite lengthy and the taste depends on this step. ready-made dish. Roasting time is approximately 25-35 minutes. Fry until the onions begin to caramelize and turn slightly golden in color.

Literally after 15-20 minutes, it became transparent and soft. Continue frying.

Once you have reached the desired result, pour in 250 ml of broth. Moreover, you can use meat, vegetable broth or simple boiling water. Continue frying over low heat. All broth or water should completely evaporate.

After almost all of the liquid has evaporated and a trace from the spatula remains, we move on to the next step.

Pour another 250 ml of liquid, add dried or fresh thyme and continue cooking in the same mode until the water evaporates.

After this, add the remaining liquid and boil to the desired thickness.

For croutons, you can take a baguette or cut out these blanks from a loaf of wheat bread.

Dry them in a dry frying pan until golden brown crust on both sides.

Place the stewed onions in deep portioned heat-resistant molds or pots, in this case, 4 containers.

Sprinkle with grated hard cheese.

Place two hot croutons at a time.

Sprinkle with hard cheese. Place in a hot oven for a couple of minutes to melt the cheese and serve immediately to keep the soup warm.

French onion soup in pots is ready. Bon appetit!

Onion soup with cream cheese

Another type of savory first course is onion soup with melted cheese. It is more delicate and subtle in taste. Processed cheese is added at the beginning of cooking the French soup and is completely dispersed in the broth or at the end when serving. Then the cheese will only melt a little from the heat, but the velvety taste will not disappear from this.

Ingredients:

onions– 1 kg;
butter (or melted butter) – 60 g;
wheat bread - 2-3 slices;
processed cheese – 100 g;
broth or water – 1 l;
salt and spices - to taste.

After peeling and washing the onion, cut into thin strips.
Place butter (50 g) in a thick-bottomed pan and place over low heat. Add all the onions to the oil. Stir and sauté until the onion color changes to golden yellow. Be sure to stir so that the pieces don't burn.
Then pour about half of the hot broth or boiling water into the pan. Stir and simmer with the lid half closed until the moisture evaporates. Pour in the rest of the broth again and cook to your desired thickness. Now salt and add spices to your taste.
Place the remaining piece of butter in a frying pan and heat. Fry slices of wheat bread on it according to the number of servings of soup. It is not necessary to cut off the crusts from the bread.
Grate the processed cheese and sprinkle it on the toasted bread. Remove the pan from the stove, but cover with a lid. The heat will melt the soft cheese and look delicious.
Pour a portion of soup into a plate and place crouton and cheese directly on it. Serve immediately.

Onion soup for weight loss

Onion soup is very good for weight loss. It is low in fat and quite high in calories, keeping you full for the whole day. Only one component of this first course is high in calories - cheese. But in this recipe the cheese is served separately and you can put exactly as much on your plate as your taste allows. dietary food. Together with this aromatic soup, France with its refined traditions and amazing tastes will enter your kitchen.

Ingredients:

onions – 1 kg;
vegetable oil – 1-2 tbsp. l.;
water – 1 l;
cheese – 100 g;
wheat bread - 2-3 slices;
salt – 5-6 g;
fresh parsley - for serving.

After peeling and rinsing, thinly slice the onion in half and then into thin slices. Place in a saucepan and sauté with vegetable oil about 10 minutes. Be sure to stir.
After the onion changes color, pour in hot boiled water and add salt. Stir. Cook at low simmer and cover. The readiness of the dish is determined by boiling the onion by half the volume and softness.
Cut slices of wheat bread into pieces and place on a baking sheet. Bake without oil in the oven at 200 C for 5-7 minutes.
Wash and dry the parsley. And cut the cheese into cubes.
Serve the soup in a bowl, garnished with parsley. Place pieces of croutons in the center, and place cubes of cheese next to them on a saucer.

Onion soup with onions and leeks

Real onion soup is prepared with sweetish cheese. But, changing the recipe to your taste, you can also use salty, spicy or sour varieties of hard or soft cheese. Try seasoning the dish with a hint of Pecorino or Camembert cheese. A soup with expensive ingredients will have an even richer taste. soft cheeses– “Gorgonzola”, “Roquefort”, “Dor Blue”.

Ingredients:

onions – 0.5 kg;
leek – 0.5 kg;
butter – 50 g;
feathers green onions– 2-3 pcs.;
broth or water – 1 l;
cheese – 100 g;
cream – 50 ml;
wheat flour – 1 tbsp. l.;
salt - to taste.

To prepare onion soup, thoroughly process all the onions - sort and rinse. Separate the top leaves of leeks before washing; there is often sand there. Then cut the onion into strips. Set the green feathers aside - they are for serving the dish. Also leave a few leek rings.
Place all the onions and almost all the leeks in a frying pan with butter. Sauté for a few minutes to begin the process of caramelizing the pieces.
After sautéing, place the onion in a saucepan and pour in hot broth. Add some salt. Cook over low heat with the lid half closed.
In the meantime, grate the cheese. Mix cool cream with flour so that there are no lumps.
When the soup has boiled down to 0.5 of its original volume, add cheese. Puree the soup using an immersion blender until it has a smooth consistency.
Place the soup back on the heat and add the cream and flour. Stir and bring almost to a boil. Your delicious soup ready!
Serve the dish in portioned plates, garnish with chopped green onions and thin leek rings. If desired, prepare croutons and serve separately on a saucer.

We told you how to prepare delicious onion soup, and finally we’ll give you some tips:

Use delicious sweet onions, they should caramelize well.
Stir the onion all the time, do not let it burn.
Fry onions on a quality butter with the addition small quantity olive oil.
As a base, use a good broth made from poultry, beef or pork. Vegetable broth will also work. But the classic soup is made only from beef broth.
Spices added to soup nutmeg, rosemary, thyme.
Dry white wine is often added to add piquancy when sautéing onions. This secret is often used by modern chefs.
Caramelize the onions over medium heat, this will take about 25-30 minutes, you can simmer the onions longer by gradually adding liquid. Some French cooks simmer onions for an hour or more. The longer the onions caramelize, the tastier the soup will be.