Onion Cream Soup

Boiled onions have a specific taste that is not liked by everyone. Some housewives exclude this ingredient from recipes for soups. Others are delighted with him and do not represent how you can cook first courses without using this product. Most French people will not understand you if you say that onion soup may not be tasty enough. In this country, each hostess cooks the onion cream soup, and they always eat it with great appetite. Familiarity with French cuisine will be incomplete if you do not taste this dish.

Cooking Features

Onions are useful, and the soup from it includes not only gourmets in the menu, but also people who monitor their health, including those seeking to lose weight. The technology of cooking will differ depending on what goals you are pursuing. But there are general rules, without the knowledge of which a delicious onion-mashed soup cannot be cooked.

The cooking time for onions depends on the size of the pieces and the type of cooking. If you put chopped onion in boiling water, it will be ready in 10 minutes, if it is cut large, it will take 1.5 times longer to boil. If you are laying in the soup is not raw, but pre-fried vegetables, 5 minutes is enough to boil it in the soup. However, when cooking onion soup it can be cooked much longer, until it is almost completely dissolved in the dish.
The taste of the soup also depends on whether the onions were fried before laying, as well as on the type of oil in which the vegetables were browned. The use of butter allows you to give the dish a creamy taste, the French choose it more often.
To enhance the creamy taste, melted cheese and cream are added to onion soup.
The use of dry white wine helps balance the sweet taste of boiled onion, savory spices, aromatic spices.
Onion soup can be cooked in water or broth. If you are preparing a meal for weight loss, cooking broth is better to refuse.
The taste of the soup depends on the quality of the broth. The most fragrant is obtained from meat on the bone. So that it is not cloudy, foam is removed from its surface when cooked, and the broth is filtered. It will not be superfluous to put it in a saucepan, where broth, onion and carrot are brewed, they will make it more fragrant. After cooking the broth, the used vegetables are discarded.

There are quite a few recipes for cooking onion soup. French women make their own adjustments to the recipe. In other countries, hostesses also seek to adapt the recipe to their national cuisine. Even if it seems that the composition of the dish includes a similar set of products, this does not mean that soups cooked according to different recipes will have a similar taste.

Onion soup in meat broth

Composition:

soup set or beef ribs - 0, 2-0, 25 kg;
water - 1 l;
onions - 1 kg;
carrots - 100 g;
garlic - 2 cloves;
vegetable oil - 40 ml;
butter - 40 g;
processed cheese - 100 g;
sugar - a pinch;
flour - 40 g;
wheat bread - 0, 2 kg;
bay leaf - 1 pc .;
black pepper peas - 2-3 pcs .;
salt, black pepper powder - to taste.

Method of preparation:

Rinse the soup set or beef ribs, put in a saucepan, cover with water and bring to a boil. Cook for 10 minutes, removing the foam, then reduce the heat. Put onions and carrots in the pan, spices, add a little salt. It is not necessary to salt heavily at this stage, otherwise there is a risk to over-salt the dish. Boil the broth for 30-40 minutes, then remove the meat, bones, spices and vegetables from it. Broth strain.
Peel the onions. Cut it into quarters of rings.
In a pan with a non-stick coating, melt the butter, mix it with vegetable.
Put the onion in the butter. Pass it over low heat until it is completely soft. In order not to burn the onions, 1-2 spoons of broth can be added to the pan with it.
Add to a bow a pinch of sugar, black pepper to taste, mix.
Pour in sifted flour, stir again.
Whip with a whisk or stirring vigorously, pour broth into the onion.
Cook on low heat, stirring occasionally, for 15-20 minutes, until the soup thickens.
Puree the soup with a blender.
Chop grated cheese. Add to the soup. Put the garlic passed through the press into the pan.
Bring to a boil and boil, stirring until the cheese is melted. Salt to taste, stir, remove from heat.
Bread cut into small cubes, dry in the oven, until it acquires a ruddy tint.

When serving soup to the table, put a handful of crackers on each plate. If you do not want to cook them yourself, you can use the purchased ones: wheat with a neutral or cheese flavor.

Onion cream soup with cream

Composition:

onions - 1 kg;
water or broth - 0, 8 l;
butter - 60 g;
sugar - 5 g;
cream - 0, 2 l;
carrots - 150 g;
flour - 40 g;
fresh greens - 50 g;
salt, pepper - to taste.

Method of preparation:

Dice carrots. Put in boiling water or broth.
Onion cut into half rings, put in pan with melted butter, sprinkle with sugar. Cook it on low heat under the lid for 30 minutes, during which time it should change color. Sprinkle it with pepper and flour, stir and remove from heat.
Put the onion in the pan, where the carrots are boiled, mix well.
After 2-3 minutes, add finely chopped herbs, cream, salt.
2 minutes after the soup boils, remove it from the heat, turn it into a homogeneous mass using a blender.
Return the soup to the fire, let it boil, turn off the stove.

They serve soup with wheat croutons. It tastes little different from the soup prepared according to the previous recipe, but the shade is slightly different.

French Onion Cream Soup

Composition:

onions - 0, 5 kg;
chicken broth - 1, 5 l;
flour - 20 g;
butter - 50 g;
semi-hard cheese - 150 g;
dry white wine - 0, 2 l;
salt, spices, parsley, wheat croutons - to taste.

Method of preparation:

Cut onions into thin rings or half rings, depending on the size of the onions.
In a saucepan, melt the butter, put the onion in it, simmer it under the lid for 40 minutes.
Sprinkle the onion with flour, after 5 minutes, intensively stirring the contents of the pan, enter the broth in a thin stream.
Boil, stirring, until the soup boils. Wait 5-10 minutes, pour in the wine, add salt, spices.
Boil the soup, stirring occasionally, for another half hour. A portion of the broth will boil over this time, the onions will become transparent, almost completely dissolved in the soup.

Finely grated cheese, chopped greens and croutons are added to each plate when serving soup to the table.

Onion Cream Soup with Vegetables

Composition:

broth or water - 1, 2 l;
leek - 0, 4 kg;
onions - 100 g;
carrots - 100 g;
celery root - 100 g;
flour - 20 g;
butter - 120 g;
potatoes - 0, 2 kg;
white table wine - 100 ml;
salt, pepper - to taste;
whipped cream (optional) - to taste.

Method of preparation:

Wash, peel the vegetables.
Cut potatoes into cubes of one and a half centimeters.
Carrots, onions and celery root cut into small cubes.
Cut leek into slices.
Melt the butter, leaving 20 g. Put the vegetables in the butter (all except the potatoes) and pass over low heat until they are all soft, add white wine, stew the vegetables in it for 5 minutes.
Pour the potatoes with water or broth in the amount of 1 liter, cook until the potatoes are soft.
In a separate pan, melt the remaining butter, fry the flour in it, add the remaining broth - this is how the white sauce is prepared.
Pass the browned vegetables and sauce into a saucepan, where the potatoes are cooked.
Salt and pepper to taste. Wait for the soup to boil again. Cook it for 5-10 minutes.
Grind the soup with a blender until mashed. Bring to a boil, cook for 1-2 minutes, remove from heat.

When served, soup is decorated with whipped cream. This can be waived, although they serve not only for decoration, but also for giving a creamy touch to the dish. If you do not use cream, try to fill the soup with sour cream - it will turn out delicious too. Another option is to add a few pieces of cream cheese to the plate.

Onion soup is considered a dish of French cuisine, but residents of other countries also cook and eat it with pleasure. The dish is useful, suitable for diet, has nothing like the taste.

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