The French, unlike Russians, treat first courses not as everyday food. And it is this fact that shifts the emphasis to a completely different plane: everything that ceases to be everyday food may well become a delicacy. And therefore, gourmets should treat French soups with great attention. Any of them is a real journey into the world of exquisite taste. And not only! In fact, this is “both bread and a spectacle”, because everyone has a unique legend.

The best example is the famous French onion soup. It would seem, what could be simpler than an onion? And the history of its occurrence is connected not with anyone, but with the king himself! It says that this soup was invented by Louis XV, when one night, being on a hunt and brutally hungry, he did not find any food in his hunting lodge. Only onions, champagne and butter. However, the king is the king, so as not to whine and make decisions quickly. So he took everything he found, cooked it, and it turned out incredibly tasty. Nowadays, the recipe for onion soup has changed, and no one pours champagne there anymore. But in the best French restaurants, sherry, cognac or wine are always added to this dish.

If onion soup "descended" to the people from the very throne, then the famous bouillabaisse, on the contrary, became a status dish, having risen from the bottom. At one time, it was invented by poor fishermen, who threw off all the fish that they could not sell in a day into their stew. Today, however, the inventors of bouillabaisse would hardly be able to afford it. Up to 40 types of fish are put in the soup, served only with properly fried croutons and a gourmet aioli sauce. Well, its cost in some Provencal restaurants reaches 200 euros!

And where is the famous French romance? The answer is: in the traditional French julienne soup. So in France they call both a type of very fine cutting, and a soup that uses vegetables chopped in this way. And the name of both cutting and soup, according to legend, was given by a cook in love - in honor of a girl named Julienne. It is difficult to guess why the culinary specialist had such associations with his beloved. However, as the poet said, this “imagination will quickly complete it for you.” And the fact that it will play out after a plate of wonderful French soup is simply guaranteed.

For 12 persons: white cabbage - 0.5 heads, carrots - 2 pcs., turnips - 1 pc., potatoes - 4 pcs., canned beans - 2 cans, onions - 1 pc., smoked brisket - 250 g, bay leaf - 2 pcs. ., cloves - 3 pcs., vegetable oil, salt

Clean the bulb. Stick a clove in it. Send to a pot of water (2.5 l), add bay leaf. Cook for 30-35 minutes, remove onion and bay leaves, discard. Peel and chop carrots. Wash cabbage, chop. Stew on vegetable oil until soft. Wash turnips and potatoes, peel and chop coarsely. Put the stewed vegetables into the broth, bring to a boil. Salt. Add potatoes and turnips, bring to a boil again, cook for 15-20 minutes. Grind the brisket. Drain the liquid from the beans. Put the beans and brisket in the soup, cook for 20-25 minutes.

Calorie per serving 230 kcal

Time for preparing 55 minutes

7 points

For 4 persons: onion - 5 pcs., hard cheese - 100 g, white bread - 4 slices, flour - 1 tbsp. l., beef broth - 400 ml, butter - 50 g, salt

Peel the onion, chop. Melt the butter in a saucepan. Add onion, sauté until golden brown. Add flour, mix. Pour in the broth and water (700 ml). Bring to a boil, cook for 5-7 minutes. Pour soup into bowls. Dry the bread in a toaster or oven. Grate the cheese, sprinkle the soup in each pot. Place a slice of bread on top and sprinkle with cheese again. Bake in oven at 180°C until cheese is browned.

Calorie per serving 275 kcal

Time for preparing 55 minutes

Difficulty level on a 10-point scale 9 points

For 9 persons: mussels - 300 g, king prawns - 300 g, trout fillet - 400 g, tomatoes - 1 kg, onion - 1 pc., garlic - 2 cloves, chopped parsley - 2 tbsp. l., bay leaf - 2 pcs., olive oil, salt

Wash the tomatoes, peel, finely chop. Peel and chop onion and garlic. Heat olive oil in a saucepan. Saute onion, garlic and parsley in olive oil until soft. Add tomatoes, bay leaf and water (600 ml). Bring to a boil, season with salt. Cook for 25 minutes. Rinse the fish fillet, chop coarsely, send to the pan. Cook for 3-5 minutes. Put mussels and shrimp to the fish, cook for another 5-7 minutes. Remove the seafood from the soup, strain the broth (do not throw away the vegetables). Pour in 3 tbsp. l. oil and boil the broth for 3-4 minutes. Return vegetables and seafood to the pot.

Calorie per serving 240 kcal

Time for preparing 40 minutes

Difficulty level on a 10-point scale 8 points

For 6 persons: potatoes - 500 g, leeks - 500 g, onions - 1 pc., green onions - 1 bunch, cream - 200 ml, chicken broth - 1 l, butter - 100 g, salt

Peel onion, chop. Melt the butter in a saucepan, fry the onion on it. Wash the leek, finely chop. Send to the pan, simmer until soft. Wash potatoes, peel, cut into cubes. Place in a saucepan, pour in the broth. Salt. Bring to a boil, cook over low heat for 30 minutes. Transfer the mixture to a blender bowl, pour in the cream. Grind to a puree consistency. Cool down. Sprinkle with chopped green onions before serving.

Calorie per serving 310 kcal

Time for preparing 45 minutes

Difficulty level on a 10-point scale 8 points

For 6 persons: cauliflower - 1 kg, eggs - 2 pcs., sour cream - 0.5 cups, milk - 1 cup, flour - 2 tbsp. l., butter - 3 tbsp. l., salt, ground white pepper

Disassemble the cabbage into inflorescences, wash. Send to boiling salted water, cook for 10 minutes. Put butter in another saucepan. Fry flour on it until golden brown. Pour a glass of boiling water, mix. Dip the cabbage into the butter-flour mixture. Add boiling water (water should only slightly cover the inflorescences). Cook for 15 minutes. Grind with a blender until smooth. Salt and pepper. Return the soup to the pot, pour in the hot milk. Separate egg yolks from whites. Beat the yolks with sour cream, stir into the soup. Can be served with crackers.

Calorie per serving 310 kcal

Time for preparing 35 minutes

Difficulty level on a 10-point scale 8 points

For 10 persons: pumpkin - 1 kg, potatoes - 2 pcs., onions - 2 pcs., milk - 500 ml, chicken broth - 500 ml, sugar - 1 tsp, cream 20% - 5 tbsp. l., butter, salt

Clean the pumpkin from the peel, pulp and seeds. Wash, cut into large cubes. Peel the onion, chop. Saute in butter. Put the pumpkin into the pan with the onion. Simmer over low heat for 5 minutes. Add sugar, salt. Cook, stirring, for another 5-7 minutes. Peel, wash and cut potatoes. Pour hot milk and broth into a saucepan. Send potatoes and pumpkin with onions to the liquid. Salt. Cook until potatoes are ready. Puree the soup in a blender. Add cream, stir.

Calorie per serving 285 kcal

Time for preparing 35 minutes

Difficulty level on a 10-point scale 8 points

For 10 persons: shrimps - 500 g, onion - 1 pc., celery root - 1 pc., carrots - 1 pc., tomatoes - 5 pcs., fish broth - 1 l, cream 25% - 100 ml, dry white wine - 150 ml, butter - 30 g, olive oil, salt

Wash, peel, chop onions, celery, carrots. Defrost shrimp. Fry in a saucepan with olive oil. Take out after 3-4 minutes. Melt the butter in the same saucepan. Saute onions, carrots and celery until soft. Wash the tomatoes, peel the skin, puree in a blender. Send the tomato mass to the pan with the vegetables. Salt, simmer for 3-5 minutes. Pour in fish broth and wine. Bring to a boil, cook over low heat for 15 minutes. Clean the shrimp. Put the shells and heads into the broth. Cook for 30 minutes. Take them out. Puree the soup in a blender until puree. Grind shrimp meat. Put in the soup, pour in the cream. Stir, heat for 5 minutes.

Calorie per serving 260 kcal

Time for preparing 55 minutes

Difficulty level on a 10-point scale 8 points

For 2 persons: tomatoes - 400 g, onion - 1 pc., garlic - 1 clove, chicken broth - 100 ml, powdered sugar - 30 g, dried basil, olive oil, salt

Wash tomatoes, cut in half. Grease a baking sheet with oil, lay out the halves of the tomatoes. Sprinkle with powdered sugar and basil. Bake in the oven for 20 minutes at 190°C. Peel and chop onion and garlic. Fry in olive oil. Place the roasted tomatoes and roast in a blender. Salt. Grind until smooth. Pour in the broth, stir. Garnish with basil leaves before serving.

Calorie per serving 240 kcal

Time for preparing 35 minutes

Difficulty level on a 10-point scale 7 points

Photo: Thinkstock.com/Gettyimages.ru

The French, unlike Russians, treat first courses not as everyday food. And it is this fact that shifts the emphasis to a completely different plane: everything that ceases to be everyday food may well become a delicacy. And therefore, gourmets should treat French soups with great attention. Any of them is a real journey into the world of exquisite taste. And not only! In fact, this is “both bread and a spectacle”, because everyone has a unique legend.

The best example is the famous French onion soup. It would seem, what could be simpler than an onion? And the history of its occurrence is connected not with anyone, but with the king himself! It says that this soup was invented by Louis XV, when one night, being on a hunt and brutally hungry, he did not find any food in his hunting lodge. Only onions, champagne and butter. However, the king is the king, so as not to whine and make decisions quickly. So he took everything he found, cooked it, and it turned out incredibly tasty. Nowadays, the recipe for onion soup has changed, and no one pours champagne there anymore. But in the best French restaurants, sherry, cognac or wine are always added to this dish.

If onion soup "descended" to the people from the very throne, then the famous bouillabaisse, on the contrary, became a status dish, having risen from the bottom. At one time, it was invented by poor fishermen, who threw off all the fish that they could not sell in a day into their stew. Today, however, the inventors of bouillabaisse would hardly be able to afford it. Up to 40 types of fish are put in the soup, served only with properly fried croutons and a gourmet aioli sauce. Well, its cost in some Provencal restaurants reaches 200 euros!

And where is the famous French romance? The answer is: in the traditional French julienne soup. So in France they call both a type of very fine cutting, and a soup that uses vegetables chopped in this way. And the name of both cutting and soup, according to legend, was given by a cook in love - in honor of a girl named Julienne. It is difficult to guess why the culinary specialist had such associations with his beloved. However, as the poet said, this “imagination will quickly complete it for you.” And the fact that it will play out after a plate of wonderful French soup is simply guaranteed.

For 12 persons: white cabbage - 0.5 heads, carrots - 2 pcs., turnips - 1 pc., potatoes - 4 pcs., canned beans - 2 cans, onions - 1 pc., smoked brisket - 250 g, bay leaf - 2 pcs. ., cloves - 3 pcs., vegetable oil, salt

Clean the bulb. Stick a clove in it. Send to a pot of water (2.5 l), add bay leaf. Cook for 30-35 minutes, remove onion and bay leaves, discard. Peel and chop carrots. Wash cabbage, chop. Simmer in vegetable oil until soft. Wash turnips and potatoes, peel and chop coarsely. Put the stewed vegetables into the broth, bring to a boil. Salt. Add potatoes and turnips, bring to a boil again, cook for 15-20 minutes. Grind the brisket. Drain the liquid from the beans. Put the beans and brisket in the soup, cook for 20-25 minutes.

Calorie per serving 230 kcal

Time for preparing 55 minutes

7 points

For 4 persons: onion - 5 pcs., hard cheese - 100 g, white bread - 4 slices, flour - 1 tbsp. l., beef broth - 400 ml, butter - 50 g, salt

Peel the onion, chop. Melt the butter in a saucepan. Add onion, sauté until golden brown. Add flour, mix. Pour in the broth and water (700 ml). Bring to a boil, cook for 5-7 minutes. Pour soup into bowls. Dry the bread in a toaster or oven. Grate the cheese, sprinkle the soup in each pot. Place a slice of bread on top and sprinkle with cheese again. Bake in oven at 180°C until cheese is browned.

Calorie per serving 275 kcal

Time for preparing 55 minutes

Difficulty level on a 10-point scale 9 points

For 9 persons: mussels - 300 g, king prawns - 300 g, trout fillet - 400 g, tomatoes - 1 kg, onion - 1 pc., garlic - 2 cloves, chopped parsley - 2 tbsp. l., bay leaf - 2 pcs., olive oil, salt

Wash the tomatoes, peel, finely chop. Peel and chop onion and garlic. Heat olive oil in a saucepan. Saute onion, garlic and parsley in olive oil until soft. Add tomatoes, bay leaf and water (600 ml). Bring to a boil, season with salt. Cook for 25 minutes. Rinse the fish fillet, chop coarsely, send to the pan. Cook for 3-5 minutes. Put mussels and shrimp to the fish, cook for another 5-7 minutes. Remove the seafood from the soup, strain the broth (do not throw away the vegetables). Pour in 3 tbsp. l. oil and boil the broth for 3-4 minutes. Return vegetables and seafood to the pot.

Calorie per serving 240 kcal

Time for preparing 40 minutes

Difficulty level on a 10-point scale 8 points

For 6 persons: potatoes - 500 g, leeks - 500 g, onions - 1 pc., green onions - 1 bunch, cream - 200 ml, chicken broth - 1 l, butter - 100 g, salt

Peel onion, chop. Melt the butter in a saucepan, fry the onion on it. Wash the leek, finely chop. Send to the pan, simmer until soft. Wash potatoes, peel, cut into cubes. Place in a saucepan, pour in the broth. Salt. Bring to a boil, cook over low heat for 30 minutes. Transfer the mixture to a blender bowl, pour in the cream. Grind to a puree consistency. Cool down. Sprinkle with chopped green onions before serving.

Calorie per serving 310 kcal

Time for preparing 45 minutes

Difficulty level on a 10-point scale 8 points

For 6 persons: cauliflower - 1 kg, eggs - 2 pcs., sour cream - 0.5 cups, milk - 1 cup, flour - 2 tbsp. l., butter - 3 tbsp. l., salt, ground white pepper

Disassemble the cabbage into inflorescences, wash. Send to boiling salted water, cook for 10 minutes. Put butter in another saucepan. Fry flour on it until golden brown. Pour a glass of boiling water, mix. Dip the cabbage into the butter-flour mixture. Add boiling water (water should only slightly cover the inflorescences). Cook for 15 minutes. Grind with a blender until smooth. Salt and pepper. Return the soup to the pot, pour in the hot milk. Separate egg yolks from whites. Beat the yolks with sour cream, stir into the soup. Can be served with crackers.

Calorie per serving 310 kcal

Time for preparing 35 minutes

Difficulty level on a 10-point scale 8 points

For 10 persons: pumpkin - 1 kg, potatoes - 2 pcs., onions - 2 pcs., milk - 500 ml, chicken broth - 500 ml, sugar - 1 tsp, cream 20% - 5 tbsp. l., butter, salt

Clean the pumpkin from the peel, pulp and seeds. Wash, cut into large cubes. Peel the onion, chop. Saute in butter. Put the pumpkin into the pan with the onion. Simmer over low heat for 5 minutes. Add sugar, salt. Cook, stirring, for another 5-7 minutes. Peel, wash and cut potatoes. Pour hot milk and broth into a saucepan. Send potatoes and pumpkin with onions to the liquid. Salt. Cook until potatoes are ready. Puree the soup in a blender. Add cream, stir.

Calorie per serving 285 kcal

Time for preparing 35 minutes

Difficulty level on a 10-point scale 8 points

For 10 persons: shrimps - 500 g, onion - 1 pc., celery root - 1 pc., carrots - 1 pc., tomatoes - 5 pcs., fish broth - 1 l, cream 25% - 100 ml, dry white wine - 150 ml, butter - 30 g, olive oil, salt

Wash, peel, chop onions, celery, carrots. Defrost shrimp. Fry in a saucepan with olive oil. Take out after 3-4 minutes. Melt the butter in the same saucepan. Saute onions, carrots and celery until soft. Wash the tomatoes, peel the skin, puree in a blender. Send the tomato mass to the pan with the vegetables. Salt, simmer for 3-5 minutes. Pour in fish broth and wine. Bring to a boil, cook over low heat for 15 minutes. Clean the shrimp. Put the shells and heads into the broth. Cook for 30 minutes. Take them out. Puree the soup in a blender until puree. Grind shrimp meat. Put in the soup, pour in the cream. Stir, heat for 5 minutes.

Calorie per serving 260 kcal

Time for preparing 55 minutes

Difficulty level on a 10-point scale 8 points

For 2 persons: tomatoes - 400 g, onion - 1 pc., garlic - 1 clove, chicken broth - 100 ml, powdered sugar - 30 g, dried basil, olive oil, salt

Wash tomatoes, cut in half. Grease a baking sheet with oil, lay out the halves of the tomatoes. Sprinkle with powdered sugar and basil. Bake in the oven for 20 minutes at 190°C. Peel and chop onion and garlic. Fry in olive oil. Place the roasted tomatoes and roast in a blender. Salt. Grind until smooth. Pour in the broth, stir. Garnish with basil leaves before serving.

Calorie per serving 240 kcal

Time for preparing 35 minutes

Difficulty level on a 10-point scale 7 points

Photo: Thinkstock.com/Gettyimages.ru

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

• chicken bouillon— 500 ml
• butter - 60 gr
• hard cheese - 100 gr
• onion - 5 pcs
• mini baguette - 1 pc
• dry thyme - 10 gr

Sprinkle the croutons with cheese. We put in an oven preheated to 200 ° C, here it is important to simply melt the cheese. Usually, it takes 3 minutes. When the cheese is melted, you can safely serve the onion soup to the table. Enjoy your meal!

Recipe 2: French Onion Soup with White Wine

• 600 g onion
• 200 ml dry white wine
• 4 garlic cloves
• 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 the olive oil in a heavy-bottomed saucepan, throw the cubes of butter into it, the fire is small.

We 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. strong fire to a tanned color, stirring occasionally.

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

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

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

Pour the finished onion soup into portioned pots or refractory bowls, put a piece or two of toast, sprinkle generously with finely grated cheese on top and put it in the oven for several minutes at 170 or 180 degrees, until the cheese is well 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
• dry white wine - 250 ml
• garlic - 2 cloves
• butter - 40 gr
• vegetable oil - 30 ml
• thyme - 2-3 sprigs
• bay leaf - 1 pc.
• cheese - 100 gr
• salt pepper

We clean from the husk and finely chop 750 g of red onion.

We cut the leek stalks into thin strips.

Crush a couple of garlic cloves with the side of a knife.

Then we chop them finely.

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 leeks to it.

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

At this point, add chopped garlic.

Add thyme.

And pour a glass of dry white wine.

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

I'm waiting for the 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 portionwise pour the soup into refractory containers for serving.

Place 2 baguette toasts on top of each.

Sprinkle them with finely grated cheese.

Put the soup in the oven on medium heat. We bake the dish until a golden crust appears on the cheese.

After that, we take the French onion soup out of the oven and serve it to the table.

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
• Gruyère cheese - 240 grams (about 2 ½ cups)

Preheat oven to 200 degrees. Spray a large saucepan with oil. Cut the onion into slices about 6 mm thick. Add butter, onion and 1 teaspoon salt to the pan. Cook in oven, covered, 1 hour. The onion will shrink slightly. Remove the pan from the oven, stir in the onions. Return to the pot in 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 pot from the oven and place over high heat. Cook the onion, stirring, until the liquid has evaporated and the onion is brown, 15 to 20 minutes. Reduce heat to medium if the onion is browning too quickly. Continue to cook, stirring occasionally, until the bottom of the pan is dark brown, about 6 to 8 minutes.

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

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

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

Recipe 5: French Onion Soup on the 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 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. I need 1 teaspoon of salt for the indicated amount of food.

For serving, you will need cheese and a French baguette (or just bread). The baguette can be taken both white and rye.

• Cheese should be taken of hard varieties, a piece weighing about 200 g.

Peel the onion, cut each onion into quarters. Finely chop the onion.

Thinly slice the celery stalks.

Heat the olive oil in a pan and add the onion and celery to it. Stir and leave to cook over medium or low heat for half an hour to an hour. At the same time, be sure to periodically stir the onion so that it cooks evenly. The finished onion should greatly decrease in volume and acquire a golden hue.

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

Add thyme. Pour the onion with water or broth, bring the soup to a boil. Cook uncovered for another 15-20 minutes.

Only then can the soup be salted and peppered. If you do this too soon, you run the risk of oversalting the soup as it boils down during the cooking process.

Cut the baguette into slices and dry in the oven or air grill to make the bread crispy.

If desired, slices of dried bread can be grated with garlic cloves.

Only the finishing touch left!

Pour onion soup into heat-resistant molds.

Lay a piece of baguette on top.

Sprinkle generously with cheese.

We put this miracle to bake in the oven or air grill 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 onion, cut into half rings
• 50 gr 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

For submission:

• 4 slices of puffed bread
• 100 gr semi-hard cheese

Melt the butter in a heavy 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 the onion with flour and fry for another 2-3 minutes, stirring often.

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, mix well, bring to a boil, reduce the heat to a minimum, cover loosely with a lid, cook the soup for 40-50 minutes. The onion should be well boiled, the soup should thicken a little, and its taste should be concentrated. Pour in brandy, bring back to a boil and remove from heat.

Prepare croutons for serving. To do this, preheat the oven to 180 ᵒС. Put the bread on a baking sheet in one layer, and generously put 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, generously seasoned with black, freshly ground pepper, putting a toast with cheese in each plate.

Recipe 7: Simple French Onion Soup (with photo)

• onion - 2 pcs
• butter - 30 gr
• 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 by placing the container on the stove. Add the onion slices to the oil and sauté until golden brown, about 7-10 minutes. Be sure to watch the color of the fried slices and do not forget to mix it.

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

Grate hard cheese with small cells.

Soups french cuisine from soups of other European national cuisines, where saturation is considered the main advantage, are distinguished by their lightness. Therefore, the French prefer to use them not for lunch, but for dinner. Often, meat broth is replaced with vegetable broth, after slightly stewing vegetables or root vegetables in a saucepan with butter or olive oil. With all the diversity french soups can be conditionally divided into two types: cream soups and consommé.

There are two funny legends about how French soups appeared. Allegedly, noble ladies at the court of Louis XI were afraid of the appearance of wrinkles, which could be caused by chewing food. Trying to please them, the chefs decided to grind the ingredients of the soup and thus invented the puree soup. According to another legend, consommé was invented by the court culinary specialists of Louis XIV. The famous "Sun King" wanted to see his reflection in a bowl of soup. The desire of the monarch is the law, a clear soup was revealed to him (and the world).

Iconic French Soups

Many soups of French cuisine have similar recipes, with similar dishes in other European countries. For example Consomme Celestine with pancake shavings. In Germany, such a soup is called Pfannkuchensuppe, in Austria - Frittatensuppe, the Italians know it as Brodo con tagliolini di crespelle, Hungary calls it palacsintatésztaleves, and in the Czech Republic the rather long name hovězí polévka s celestýnskými nudlemi has taken root, in Switzerland they cook Flädlessuppe. Visitors to the Russian portal in France RUSS en FRANСE know that they also prepare a similar dish called “noodles” in their homeland.

Onion soup French cuisine is considered one of its symbols. Its authorship is attributed to Louis XV. They say that once spending the night in a hunting lodge, the monarch was unpleasantly surprised that there was practically nothing to eat. All that we managed to scrape together “by the bottom of the barrel” is an onion, oil and some champignons. From these simple products, the king prepared himself a completely original soup, which he liked so much that his Majesty recommended the dish to his cooks, thereby contributing to the page called "soups of French cuisine". Now the basis for onion soups are clear broths: chicken, beef or vegetable. Often, in order for the soup to get a special taste, dry white wine is added to it, however, such a recipe involves aging the dish for several hours. Well, since we are still talking about France, where the cult of cheese takes place, many onion soup recipes include one or another.

The original French onion soup is a classic hot dish with a simple recipe. There are many variations of its preparation, spices and additional ingredients change, but the main components (onions, meat broth, golden croutons, cheese) have remained unchanged since medieval France.

The legend of the origin of chowder

According to a legend among the French, French onion soup recipe invented by Louis XV himself. Having gone to rest in the guest house, the king woke up at night from a strong feeling of hunger. He searched the entire kitchen and storeroom, but found nothing edible.

He managed to find only one large onion, a bottle of sparkling wine and a piece of oil. The king was not going to remain hungry, so he decided to combine the products he found and cook them. This is how the first onion soup appeared, prepared by the French ruler himself. Of course, all this is just a legend invented by the inhabitants of France, because there is no documentary evidence of this.

Short story

For the first time, a tasty and nutritious onion stew was mentioned at the beginning of the 17th century. The history of French onion soup is really impressive, because the hot dish was originally invented by residents of the poorest districts of Paris (Les Halles). Then the soup recipe was very simple, and the set of ingredients was very meager, because it was prepared from cheap root vegetables, crackers and waste bread crusts. An affordable tear vegetable could afford to buy even the poor. The stew was in demand among market traders and workers, because it was very high in calories, which gave ordinary people strength and energy for the whole day.

As time passed, the recipe for the famous dish changed. The classic onion soup began to be eaten by nobles. Personal chefs prepared for them a fragrant hot dish based on onions, beef broth, white wine and flour with spices. It was then that the main concept of serving was formed - a pot or plate of soup with crispy croutons.

Modern recipes are varied. When cooking, not only meat, but also vegetable broths are used. The most diverse onion is also used: onion, leek, shallot and even Crimean. The recipe was supplemented with cheese, any hard cheese product can be used, but parmesan or gouda is most harmoniously combined with onion stew. The method of passivation and chopped onions also differs in the duration of cooking. Each famous French chef (and not only) has his own recipe for French soup in his arsenal.

Classic recipe

To please the household or guests of your home with an unusual, but incredibly tasty and fragrant treat, you do not have to spend a lot of time, effort or products. Onion soup would be an ideal choice, the recipe for a classic French first course is quite simple, and the component set is minimal.

To prepare the original soup, you will need the following ingredients:

• 1 kg of onions;
• 70 g butter;
• 1 liter of beef broth;
• 200 g of any hard cheese;
• 8 thin slices of baguette;
• 200 ml dry white wine;
• thyme, ground pepper, salt - to taste.

Cooking should begin with the preparation of the main component, all onions must be peeled and cut into strips (you can also use half rings). For passivating onions, any deep dish is suitable, for example, a frying pan, a small saucepan or a stewpan. Put the dishes on the fire and melt a small slice of butter in it. After that, you will need to put all the onion pieces in oil and caramelize them for half an hour. At the end of the passivation, when the onion straws turn golden, add wine and 250 ml of broth to the stewed vegetables.

Fry the onion slices over low heat until all the liquid has completely evaporated. This will achieve the perfect, rich taste, the tear root will completely lose bitterness and give sweetness. The wine added during cooking will help level the specific aroma and taste of the vegetable.

The next stage is the addition of the next portion of the remaining broth and spices, it is necessary to boil the soup to the desired density. At this time, you can start frying baguette toasts. The slices should be thin and small so that the croutons are pleasantly crunchy and not too hard, the crust should be carefully cut off. You need to fry the toast in a hot frying pan without oil for 2 minutes on each side.

The stewed onion stew is laid out in portioned clay pots or other heat-resistant molds, sprinkled with grated cheese, covered with croutons (two pieces per serving are enough) and again sprinkled with a small amount of cheese crumbs. Prepared containers with all the contents are sent to the oven for literally 3 minutes to melt the cheese. Classic French Onion Soup is ready to serve! Enjoy your meal.

A good and simple recipe, while the soup is boiled down, you can start cooking other dishes! I also tried to cook according to the same recipe, but instead of parmesan I used processed cheese, it turned out to be a very spicy, unusual taste.

Connoisseurs of a healthy lifestyle and diet food will definitely like this light soup. Onions themselves have a low calorie content, regardless of the method of preparation. A fragrant hot dish with a cheese flavor is suitable for people who want to lose weight. But, even the most avid athletes must take strength from somewhere, so the recipe still contains one high-calorie product - cheese.

The peculiarity of this variation on French onion soup is that fermented milk product added individually to the plate. If desired, you can not increase the calorie content of the soup.

For cooking diet food you will need:

• 1 kg of onions;
• 2 tablespoons refined sunflower oil;
• 1 liter of water or vegetable broth;
• 100 g of hard cheese;
• 2-3 slices of rye bread;
• a small bunch of parsley and spices to taste.

How to make Vegetable Onion Soup:

When the liquid in the pan has evaporated to the desired level, you can start serving the hot dish to the table. Decorate the plate with herbs, and put grated cheese next to it, which everyone can put in their portion in the right amount.

The soup was just amazing. Given that my husband and I are vegetarians, the French soup according to this recipe was a godsend for us. True, I did not use cheese, but it turned out quite tasty!

If children are present at the table, then they are unlikely to like a dietary version of soup or a dish with wine. You can please children and adults with another variation of the exquisite masterpiece of French cuisine - onion and fish soup. A festive feast, a romantic or family dinner - this recipe is ideal for any occasion.

To prepare a hot dish, you will need the following ingredients:

French onion soup recipe step by step

• Peel and chop the onion, peel the potatoes and cut them into cubes, cut the peeled carrots into thin rings.
• Grate the garlic on a fine grater, and chop the parsley with a knife.
• Put the saucepan on the fire and melt the butter in it. Throw in the onion and garlic.
• Lower the heat, cover the pot and simmer the onion-garlic mixture, covered, stirring occasionally, for an hour.
• After the formation of a golden crust, pour the heated broth into the container. When the contents boil, add potatoes and carrots there.
• Cut the fish into bars or cubes. After boiling the broth, add the fish, add salt and pepper, slowly pour in the cream.

Now it remains to wait half an hour and the delicious fish and onion soup will be ready. Pour the hot dish on plates and garnish with chopped herbs.

A real French onion soup requires great care from the chef, the slightest mistake can lead to food translation or spoiled taste. To make everything right and tasty, several recommendations must be followed:

By adhering to these tips, even a novice cook will be able to prepare a true culinary masterpiece, which will not be ashamed to treat and surprise not only relatives, but also guests.

The tips were very helpful. Thanks to these tips, I cooked the soup the first time. I tried many options, I really liked it with shallots.

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