A lot of onions do not happen!
Especially in this dish!
The famous onion soup was originally prepared for the French port loaders, and now it is one of the most popular dishes in restaurants.
What are the peculiarities of the classic onion soup and how to cook it?
Classic Onion Soup - General Cooking Principles
For the classic onion soup, onions or leeks are used. Sometimes they are laid together to make the taste of the dish richer. Preparation consists of two stages: browning onions and boiling it with broth.
Butter is used for roasting, but sometimes it is replaced with vegetable oil. Fire make the middle one. Then the onion is poured with water or broth and set to boil. In the soup, it should be very soft, almost boiled. The classic dish is thick, you can kill it in a puree and make a creamy soup.
A distinctive feature of the classic onion soup is the way of serving. The dish is poured into clay or any other refractory containers, put the croutons on top and thickly fall asleep with hard cheese. Then heated in the oven until it melts. But you can fry until golden brown under the grill.
Recipe 1: Classic French Onion Soup
Recipe classic onion soup, which is known throughout the world. The dish is valued not only for its taste, but also for its interesting presentation. Consists of only a few ingredients. It will take about two hours to cook.
Ingredients
• 60 grams of butter;
• 1 kg of onions;
• 1 liter of broth;
• 150 grams of hard cheese;
• 1/2 baguette;
• black pepper, salt.
Cooking
1. Put the butter in a large stewpot, put it on the stove.
2. Shred half the rings onions and send in oil. Pass at least 15 minutes. Onions should be golden, soft, will resemble in appearance stewed cabbage. 3. Pour a glass of broth, stir, add the fire and evaporate.
4. Add the rest of the broth and cook the soup for about 40 minutes on a small fire. Do not forget to pepper and add salt to taste.
5. Cut the baguette into pieces of 5 millimeters, fry in a griddle on both sides. Or dried in the oven.
6. Pour the soup into the fireproof bowls, put the prepared pieces of baguette on top.
7. Sprinkle with grated cheese and put the bowls in the oven. Better to use the grill. Keep until the cheese melts.
8. We take out and immediately served. Onion soup should be scalding hot.
Recipe 2: Classic Onion Soup with Cheese and Chicken (simplified serve)
A variant of the classic onion soup that is cooked with chicken. The dish is unusually aromatic and satisfying. Use for cooking fillets. This dish also differs in a simplified way of serving.
Ingredients
• 300 grams of chicken fillet;
• 500 grams of onions;
• 1.5 liters of water;
• 2 spoons of butter;
• salt and spices;
• 5 slices of bread;
• 120 grams of cheese.
Cooking
1. Cut the onion, skip in oil. Use a large griddle or stew-pan.
2. Cut the fillet into cubes by centimeter, fill with water and cook 10 minutes after boiling. At the same time we remove the foam.
3. Combine the broth with chicken, cook until onion is soft, it should be slightly boiled soft.
4. Five minutes before the end of filling the dish with spices.
5. Fry the pieces of bread in the pan after the onion. As soon as we turn on the second side, put on each of a slice of cheese. Cover the pan and melt the cheese.
6. Spill soup, put prepared croutons and ready! Rather, send the plates on the table.
Recipe 3: Classic Onion Soup with Melted Cheese
For the preparation of classic onion soup is not necessary to use hard cheese. With classic cheese curds will turn out not worse.
Ingredients
• 4 large onions; • 1 carrot;
• 2 processed cheese;
• 40 grams of butter;
• 6 pieces of baguette;
• salt pepper;
• Dill greens;
• 3 spoons of canned peas;
• 1 liter of broth.
Cooking
1. Melt the butter. We lay all at once. We use a large stewpot, you can caulk.
2. Sliced large onions send in butter, fry.
3. As soon as the pieces are well browned, add the grated carrot. Fry a couple more minutes.
4. Pour in the broth and cook the dish for 20 minutes.
5. Add the green peas, salt and pepper, let boil for two minutes.
6. Cream cheese should be rubbed with large chips. To make it easy to do, you can keep an hour in the freezer.
7. We send cheese to the soup, let it melt, turn it off.
8. Cut the pieces of baguette into 4 pieces, fry in a frying pan. Served with onion soup, which we sprinkle with chopped dill.
Recipe 4: Classic Onion Soup with Salmon
Gorgeous first course, the taste of which is not conveyed by words. Traditionally, salmon is used to make this soup. But similarly, you can use another red fish, preferably fat.
Ingredients
• 400 grams of salmon (we use fillets);
• 1 bunch of dill;
• 2 onions;
• 1 leek;
• 1 glass of milk;
• 2 tablespoons of flour;
• 50 grams of plums. oils;
• 100 ml of cream;
• spices to taste.
Cooking
1. Shred onion semi-rings. Fry with butter for a moment.
2. Add the leek, cut into ringlets. Cook together. Some recipes also add chopped fennel, you can cook with it.
3. As soon as the onions redden, pour a spoonful of flour into it, fry.
4. Pour in milk, then inject 400 ml of water. Give the dish to boil.
5. Wash salmon, cut into small cubes. Enough by a centimeter.
6. We send fish to the soup, you can salt it at this stage.
7. Cook for 10 minutes and add cream.
8. Boil another minute, add chopped dill and black pepper. Turn off. 9. When serving the soup can be sprinkled with grated hard cheese, it will make the taste more profound.
Recipe 5: Classic Onion Soup with Potato
Oh, those Russians! Even in the gourmet dish manage to add potatoes. And, by the way, it turns out very well, nourishing and dignified.
Ingredients
• 350 grams of potatoes;
• 300 grams of onions;
• 1 leek;
• 50 grams of oil;
• 120 grams of cheese;
• 1.2 liters of broth;
• salt pepper;
• parsley.
Cooking
1. Shred large onions onions, send in a pan with oil. Fry to a light blush.
2. Add the sliced leek and fry for another minute.
3. Pour broth into the pan, set to boil.
4. Cut the peeled potatoes into small cubes of no more than 5 millimeters. Cook for 5 minutes.
5. Add the onions from the pan to the potatoes, cook together for another 15 minutes. In the middle we fill with salt.
6. At the end, season with pepper, chopped parsley and turn it off.
7. Pour into plates and add grated cheese. Yummy!
Recipe 6: Classic Onion Soup with Cabbage “Ease”
Another version of light onion soup, which is white cabbage. But you can also use broccoli, cauliflower will do. By the way, this dish can be used for a fasting day. With him is really easy and simple.
Ingredients
• 500 grams of cabbage;
• 500 grams of onions;
• 1 liter of water;
• 1 carrot;
• black pepper;
• Bay leaf;
• salt;
• 30 ml of vegetable oil;
• cheese and greens on request.
Cooking
1. In vegetable oil, fry the onion heads cut into half rings. Stir regularly.
2. As soon as all the moisture is evaporated, and the pieces become golden, add the shredded cabbage. Cooking this soup is better in a large stewpan. You can use a cauldron.
3. Fry cabbage with onions for a couple of minutes.
4. Add grated carrot, then pour in water or broth. Immediately add salt, reduce the heat and boil it all together for about ten minutes. 5. Add pepper, bay leaf, taste and turn off.
6. Pour into plates. Put cheese and greens as desired.
Recipe 7: Classic Onion Soup with “Country-style” Garlic
This dish can be a real magic wand if the fridge is empty. Adding flour to the broth makes the soup thicker, more satisfying, and garlic is much more aromatic and tasty.
Ingredients
• 500 grams of onion;
• 3 sprigs of parsley;
• 50 grams of any cheese;
• 60 grams of flour;
• 40 grams of any oil;
• spices;
• bread for crackers.
Cooking
1. Cut the peeled onions into strips, fry in a pan. At the end enter the flour and pass a minute.
2. Shift the onion into the pan, pour in a liter of water and cook for 20 minutes. When pouring, stir well, so that the flour does not grab into lumps.
3. Add spices, minced garlic.
4. Put the grated cheese, give dissolve and turn off.
5. Parsley greens are added when serving soup on the table.
6. From bread dry crackers or just fry in a skillet, served with soup.
Recipe 8: Classic Leek Soup
Leek more tender than bulbheads. And very often it is used in classic onion soups. But it must be remembered that only the white part is used for browning.
Ingredients
• 4 leek stalks;
• 1 liter of water;
• 2 potatoes;
• 1 Bulgarian pepper;
• 150 grams of cream;
• 40 grams of oil;
• salt pepper.
Cooking
1. Cut the leek onion with rings, remove the green part immediately, but don’t go anywhere. We will also use it in the soup.
2. In a frying pan, melt a piece of butter and lightly passurize the onion.
3. In a saucepan, pour a liter of water or broth, set to warm.
4. We clean the potatoes and just rub them on a coarse grater, send them to the pan.
5. After boiling add fried onion, cook together for 15 minutes. Vegetables should be very soft.
6. Cut into cubes pepper and chop the green part of leek, which was postponed earlier. 7. Salt the soup and add the remaining vegetables, cook for two minutes.
8. Add cream, pepper, warm up, but do not let boil. Served with herbs and crackers.
Classic Onion Soup - Tips and Tricks
• Not everyone likes the pronounced taste and aroma of onion soup. And many are not ready to eat in the middle of the day. So why not cook it for dinner? This is a great dish for unloading and diet, especially if you change the butter to vegetable or just reduce the amount of fat.
• It is not necessary to add water to onion soup. The liquid can be replaced with any broth: vegetable, meat, mushroom. You can also cook a french dish with milk.
• If there is no butter or just need to replace it with vegetable oil, then it is advisable to use olive oil. It is better to emphasize the taste of the first dish than sunflower. By the way, sometimes olives themselves are put into the soup, but quite a bit, three pieces per serving are enough.
• Onion does not want to brown? This happens if the vegetable is summer and very juicy. For a beautiful color, you can add some sugar to the pan.
• To peel and chop a mountain of onions, it is not necessary to cry! You can type in the mouth of cold water and tears will not. Only water needs to be changed regularly. It is also recommended to rinse the knife and cutting board, and keep the bowl with chopped vegetables closed.
