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 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, 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 to it. 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 of 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.

French soups are very different from our rich first courses with an impressive piece of meat. They are as numerous as the regions of France that have their own preferences for these dishes. And yet, despite the variety of recipes, all the soups of this country can be divided into two main categories: transparent (consommé) or thick (mashed soups, cream soups).

Their appearance is associated with some historical legends. Puree soups and cream soups are associated with the era of the reign of Louis XI, when women preferred to eat pureed soups. They feared that chewing caused facial wrinkles.

It is assumed that transparent soups appeared later, during the reign of Louis XIV, who received the nickname "King Sun". The royal chefs created a soup that would allow him to see his reflection in the bowl.

It is worth noting that French soups often do not use meat, but vegetables, including potatoes, are stewed briefly before cooking in butter or olive oil. And one more thing: the French prefer to eat soup for dinner.

French soups in our country are valued for their exquisite taste. For French soup, two ingredients are important butter and cream. Of course, French herbs and cheese are also needed, but the most important thing is the creamy taste that can be obtained from the above ingredients.

As for the main ingredients, they usually use onions, mushrooms and cauliflower. Of course, onions and carrots will not spoil the soup. And in general, French soups are simple and easy to prepare. Moreover, it does not take much time to prepare the soup.

As a tip for making French soup, you can suggest using only French herbs and only butter. Thus, even a soup with the usual composition will resemble the Champs Elysees.

How to cook French soup - 15 varieties

This soup tastes amazing and is very easy to make. Try it, you will like it.

Ingredients:

• Chervil branches
• Leek - 1 pc.
• Cream - 200 ml
• Beets - 300 g
• Garlic
• Butter -50g
• Green apple - 1 pc.
• Onion - 1 pc.
• Bacon - 5 pcs.
• Balsamic vinegar - 20 ml

Cooking:

Peel beetroot, onion, apple and garlic. Chop leek and onion. Fry the onion and garlic for butter within 3 minutes.

Add beets, apple, vinegar and 1.5 liters of water. Bring the soup to a boil and simmer for 1 hour. Place the bacon strips on a baking sheet and bake in the oven for 15 minutes.

Pour the soup into a blender and beat. Soup served with bacon

There is hardly a lover of French cuisine who has not tried the traditional French onion soup. This is a very tasty, hearty and most importantly spicy soup.

Ingredients:

• Onion - 1.5 kg
• Garlic - 3-4 teeth.
• Butter - 50 g
• Flour - 20 g
• Broth - 1.5 l
• White wine - 200 ml

Cooking:

To prevent the onion from being too bitter during preparation, constantly rinse the knife with cold water.

Peel and cut the onion into thin half rings. Melt the butter in a deep saucepan and send the garlic and onion there.

The onion should be caramel in color. As soon as the onion has acquired the desired color, add flour. The field of which we pour wine.

As soon as all the liquid has evaporated, pour in the broth. Cook on low heat for 25 minutes.

After that, pour the soup into bowls, cover with croutons, which we previously dried in a toaster and sprinkle with cheese.

Then put the soup in the oven. Once the cheese has melted, serve the soup.

This is the most extravagant and most unusual soup you have ever seen. Here it is hardly possible to describe in words how delicious it is, it is enough to try it once. And at the same time, real Vichyssoise soup can only be tasted in Paris.

Ingredients:

• Leek - 500g
• Onion - 1 pc.
• Potatoes - 4 pcs.
• Butter - 100g
• Cucumbers - 4 pcs.
• Cream - 200 ml
• Chicken broth - 1.5 l
• Sour cream - 100 ml
• Green onion - 1 bunch

Cooking:

Cut the white part of the leek into half rings. Peel potatoes and cut into cubes. Onion cut into cubes.

Peel cucumbers and cut into small pieces. Finely chop the green onion. Mix green onions and cucumbers with sour cream.

Melt the butter in a saucepan. Fry the onion on it. As soon as it becomes transparent, add the leeks to it.

Simmer for a couple of minutes and add potatoes. Salt and pepper. Add chicken broth and cook for 30 minutes. Now remove from heat and add cream.

We beat the soup with a blender. We serve each bowl of soup with a spoonful of sour cream with onions.

Enjoy your meal.

This is a traditional French soup. Marseille fishermen came up with it, they always had a lot of fish, from which they prepared such a soup.

Ingredients:

• Salmon - 100 g
• White fish - 100 g
• Seafood - 100 g
• Mussels - 100 g
• Carrot - 1 pc.
• Fennel - 1 pc.
• Celery root - 1 pc.
• Onion -1 pc.
• Tomatoes in own juice - 1 can
• Bay leaf -1 pc.

Cooking:

We cut vegetables in any form. Fry the vegetables in a little olive oil. Fry for approximately 10 minutes. Then we pour in the wine.

After the wine has evaporated, add the fish broth and tomatoes in their own juice. Cook the soup until the vegetables are fully cooked.

Salt and pepper the soup. Pass the soup through a sieve. Now return the soup to the heat and bring to a boil. Now add seafood. Cook for 7 minutes.

The soup is served with a baguette.

Very gentle and tasty soup for the most sophisticated gourmets.

Ingredients:

• Pumpkin - 0.5 kg
• Onion - 1 pc.
• Leek - 2 stalks
• Butter - 50 g
• Milk - 0.5 l
• Chicken broth - 0.5 l
• Potatoes - 2 pcs.
• Sugar - 10 g
• Fatty cream - 100 ml

Cooking:

We clean the pumpkin from the peel, seeds and cut into large pieces.

To make the pumpkin easy to peel, send the pumpkin to the oven for 15 minutes.

Lou leek and onion clean and cut into small pieces. Melt the butter in a saucepan and send two types of onions there. Brown for 5 minutes.

Add pumpkin to onion. Simmer another 5 minutes. Salt, add sugar and pepper. Simmer another 5 minutes. Peel potatoes and cut into cubes.

Pour hot milk and hot broth into a saucepan. Add potatoes to the pot and cover with a lid. Cooking 1 hour. Let's mash the soup.

Add cream before serving.

Bon appetit.

A very interesting and delicious soup that will delight the whole family.

Ingredients:

• Leek - 1 pc.
• Cauliflower - 400g
• Potatoes - 4 pcs.
• Cream - 200 ml
• Milk - 0.5 l

Cooking:

Cut the leek into half rings. Saute the leeks in butter for 5 minutes. Potato cut into cubes.

We send potatoes to the onion and fill it with water. We disassemble the cabbage into inflorescences. Cut the zucchini into small pieces.

We send zucchini and cabbage to the soup. Bring to a boil and beat the soup with a blender. Add milk and cream to blender and beat again.

Return to the soup pot and bring to a boil.

Enjoy your meal.

The real name of this soup is Creme de Barry. Preparing this soup is very simple, given that all the ingredients can be found in any store.

Ingredients:

• Cream - 35% - 100ml
• Red caviar - 50 g
• Butter - 100 g
• Chicken broth - 0.5 l
• Milk - 0.5 l
• Leek - 1 pc.
• Cauliflower - 1 pc.

Cooking:

Cooking disassemble into inflorescences. Boil small ones in salted water, and cut large ones with a sharp knife.

As soon as the inflorescences are ready, we send them to ice. Melt the butter in a saucepan and fry the finely chopped leek in it.

Pour milk into a saucepan and add cauliflower florets. After 5 minutes, pour in the hot chicken broth. And cook until cabbage is soft.

Remove the soup from the heat, salt, pepper and add finely chopped parsley, whip the cream with a blender.

Pour the soup into a deep bowl and serve with red caviar.

This soup is just a storehouse of vitamins and minerals. Broccoli is essential for beautiful nails, hair and teeth. And at the same time, this soup is loved by French chefs.

Ingredients:

• Broccoli - 0.5 kg
• Cream - 0.5 ml
• Onion - 1 pc.
• Garlic

Cooking:

First of all, you need to chop the cabbage in a blender. Chop and peel the garlic and onion.

Pour olive oil into the bottom of the pan, then pour flour, fry for 3 minutes and add garlic and onion.

Then fry for a couple of minutes and add cabbage. Then fill the cabbage with water and cook for 5 minutes. You can add cream. Cook for another 10 minutes.

Add spices and parmesan.

Enjoy your meal.

This soup is perfect for a romantic dinner. Please your man with a pleasant dish.

Ingredients:

• Butter - 20 ml
• Asparagus - 200g
• Camembert cheese - 100 g
• Oysters - 3 pcs.
• Flour - 20g
• King prawns - 3 pcs.
• Fish broth - 200 ml
• Asparagus - 200 g
• White wine

Cooking:

We cut off the roots of the asparagus and fry in butter. Add flour and sauté until creamy, then pour in broth and bring to a boil.

Beat the resulting mixture in a blender. Pour into a saucepan and add camembert. Waiting for the cheese to melt. Salt and pepper.

Shrimp fry in a pan for 3 minutes. Ladle soup and garnish with oysters, shrimp and asparagus.

Enjoy your meal.

This soup is perfect for lunch. Exquisite creamy onion soup will delight your family and friends.

Ingredients:

• Leek - 1 pc.
• Potatoes - 3 pcs.
• Broth - 1 l
• Cream -0.5 l

Cooking:

Potato cut into cubes. Cut the leek into half rings. In this case, we use both the white and green parts.

Pour the broth into the pan and pour the onion and simmer the potatoes for 5-10 minutes.

After that, we beat the soup with a blender and bring to a boil, pour in the cream and cook for a couple of minutes. At the end, you can add green feathers to the soup.

Serve with croutons.

This is a very refined and incredibly tasty dish.

Ingredients:

• Tiger prawns - 0.5 kg
• Dry white wine - 0.5 cups
• Pumpkin puree - 500 ml
• Fish broth - 1l
• Celery - 4 pcs.
• Onion - 1 pc.
• Saffron - 10 g

Cooking:

Remove shells and heads from shrimp. Put the shrimps in the refrigerator, and send the shells and heads to the pan, where the olive oil has already warmed up.

Then pour in the wine and fry until all the liquid has evaporated. Celery cut into small pieces. Peel the onion and cut into small cubes.

Pour the broth into the pan where the shells were fried, add saffron, onion, celery, sage. Bring to a boil and cook for 30 minutes.

Strain the broth through a sieve, and pour the broth into a clean saucepan. Add pumpkin puree to broth and bring to a boil.

You can make your own pumpkin puree. To do this, peel 1 kg of pumpkin and boil in 0.5 liters of water. Then beat with a blender with salt and pepper.

Bring the broth with mashed potatoes to a boil and cook for 10 minutes. Meanwhile, fry the shrimp in a pan with sage. Soup served with shrimp.

Enjoy your meal.

Every French soup is a hearty and delicious dish, and this one is no exception.

Ingredients:

• Champignons - 400g
• Flour - 4 tbsp. l.
• Egg - 1 pc.
• Cream - 0.5 l
• Greens
• Saffron
• Bay leaf
• Onion -1 pc.

Cooking:

Finely chop the mushrooms. Add oil to the pan and heat it up. Then add the onion to the pan and fry for 10 minutes.

Heat oil in a separate frying pan and add mushrooms. Salt and simmer for a couple of minutes.

Pour flour into a pan with onions and cook for 3 minutes with constant stirring. In a separate saucepan, boil the broth and pour the onion mixture.

We also send champignons, thyme, bay leaf, herbs, salt and pepper there. Cover the soup with a lid and cook for 10 minutes. In a separate bowl, beat the cream and egg.

Then add the cream in a thin stream. Then we add melted butter and greens.

Cheese soups are always very tasty and satisfying. In this recipe, we add a lot of baguette and a lot of parmesan, which are very loved by the French.

Ingredients:

• Parmesan - 50 g
• Mozzarella - 100g
• Creamy processed cheese - 100 g
• Leek - 1 pc.
• Potatoes - 4 pcs.

Cooking:

Potato cut into cubes. Pour water into the pan and send the potatoes. Cut the leek into half rings.

Send the onion to the pan, where the butter has been melted in advance. Simmer the onion for about 10 minutes. After send to the pan.

Then we send melted cheese to the pan. Cook until fully cooked, then beat with a blender. Put on fire again and bring to a boil.

Pour the soup into a bowl on top of the three Parmesan and the mozzarella.

Serve soup with baguette.

Enjoy your meal.

A very simple and even dietary soup will please you and your loved ones.

Ingredients:

• Potatoes - 4 pcs.
• Onion -1 pc.
• Carrot - 1 pc.
• Cauliflower - 1kg
• Pork - 800 g

Cooking:

Pour the pieces of pork into the pan and pour 5 liters of water. We cook 40 minutes.

In this case, it is necessary to remove the foam, otherwise the soup simply will not work.

Then put the potatoes in the pot. We cover with a lid. Put the butter in the frying pan and heat it up.

Then we send the carrots, cut into bars, into the pan with butter. As soon as the carrots become ruddy, we catch them with a slotted spoon and send them to the soup.

In the same pan, fry the onion until transparent, after cutting the onion into a large cube. Add the French herbs to the onions.

Divide the cauliflower into florets. After the potatoes are ready, send the cauliflower and onion to the soup. We detect from the moment the broth boils for 5 minutes.

Salt and pepper the dish. Finely chop the greens and add it after turning off the fire.

This soup will warm you up on a cold winter evening.

Ingredients:

• Onion - 4 pcs.
• Thyme - several branches
• Broth - 1 l
• Wine - 1 glass.
• Mozzarella - 100 g
• Parmesan - 50 g

Cooking:

Onion cut into thin half rings. Fry the onion in butter until caramelized. Now add wine.

The onion boiled in wine for 5 minutes and pour in the broth. Add thyme and bay leaf.

Instead of making many small croutons, we will make one large crouton the size of a plate.

Drizzle olive oil on the crouton and add a pinch of saffron. Now let's rub the parmesan and mazzarella. Pour the soup into a bowl, cover it with a crouton and cover it with cheese.

We send it to the oven for a few minutes.

Enjoy your meal.

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

The history of French onion soup has more than one century. Initially, this first course was a traditional meal of 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, for noble nobles, cooks prepared onion soup on beef broth with meat, a drop of white wine, sugar and a spoon wheat flour. The dish was beautifully served with baked wheat bread toasts.

To this day, recipes for onion soup have also come down with changes. Cheese has been added, and you can choose it according to your individual taste - melted, hard or soft. If broth is used, then vegetable, chicken or meat.

The soup recipe is quite simple, you just need to follow a few nuances:

the composition of the soup uses such components - broth, onions, croutons and cheese; if you can, 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 to be quite thick, rich with a sweetish taste; fresh or dried thyme will complement the first course with a unique aroma.

Melted cheese and golden crunchy croutons add spice. The taste of the finished soup depends not only on the broth used, but also on the degree of passivation of the onion. Frying over low heat, the onion pieces are gradually baked and change color to ruddy, slightly golden. Due to the long processing, the onion caramelizes a little due to the large amount of sugar contained in the vegetable.

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

Taste Info Hot soups / Cheese soup

Ingredients

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

How to make Classic French Onion Soup

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

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

Dip the onion slices into the pan. Cook over moderate heat, stirring occasionally with a wooden spatula. This process is quite lengthy and the taste depends on this step. ready meal. Roasting time is approximately 25-35 minutes. Saute until the onion begins to caramelize and slightly golden in color.

Literally after 15-20 minutes, it became transparent, soft. Keep on frying.

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

After the liquid has almost completely evaporated and a trace of the spatula remains, we proceed 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 that, add the remaining liquid and boil to the desired density.

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

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

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

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Sprinkle with grated hard cheese.

Lay two hot croutons.

Sprinkle with hard cheese. Put in a hot oven for a couple of minutes so that the cheese melts and immediately, so that the soup does not cool down, serve.

French onion soup in pots is ready. Enjoy your meal!

Onion soup with melted cheese

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

Ingredients:

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

1. After cleaning and washing, cut the onion into thin strips.
2. Put butter (50 g) in a saucepan with a thick bottom and put on a slow fire. Add all the onion to the oil. Stir and sauté until the color of the onion changes to golden yellow. Be sure to stir so the pieces don't burn.
3. Then pour about half of the hot broth or boiling water into the pot. Stir and simmer at half closed lid until the moisture evaporates. Pour in the rest of the broth again and simmer until desired thickness. Now salt and add spices to your liking.
4. Put the remaining piece of butter in a frying pan and heat. On it, fry slices of wheat bread according to the number of servings of soup. It is not necessary to cut the crusts from the bread.
5. Grate melted cheese and sprinkle on toasted bread. Remove the pan from the stove, but cover with a lid. The heat will melt the soft cheese and make it look appetizing.
6. Pour a serving of soup into a plate, put a toast with cheese directly on it. Serve immediately.

Onion soup for weight loss

Onion soup for weight loss is very good. It is low in fat and quite high in calories to keep you full throughout the day. Only one component of this first dish is high-calorie - cheese. But in this recipe, cheese is served separately and you can put exactly as much cheese on your plate as yours allows. diet food. With this fragrant soup, France will enter your kitchen with its refined traditions and amazing tastes.

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.

1. After peeling and washing, cut the onion into thin halves, and then into thin slices. Put in a saucepan and sauté with vegetable oil about 10 minutes. Be sure to stir.
2. After changing the color of the onion, pour in hot boiled water and salt. Stir. Cook at a low boil with the lid on. The readiness of the dish is determined by boiling by half the volume and softness of the onion.
3. 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.
4. Rinse and pat dry the parsley. And cut the cheese into cubes.
5. Serve the soup in a bowl garnished with parsley. Put pieces of toast in the center, and put cheese cubes next to it on a saucer.

Onion soup puree with onions and leeks

Authentic onion soup is made with sweet cheese. But, changing the recipe to your liking, you can also use salty, spicy or sour varieties of hard or soft cheese. Try topping the dish with a dash of Pecorino or Camembert cheese. An even richer taste will be obtained with a soup with expensive soft cheeses - Gorgonzola, Roquefort, Dor Blue.

Ingredients:

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

1. To prepare the onion puree soup, thoroughly process the entire onion - sort and rinse. Remove the top leaves from leeks before washing, as there is often sand in them. Then cut the onion into strips. Set aside the green feathers separately - they are for serving the dish. Also leave a few leek rings.
2. Put all the onions and almost all the leeks into a pan with butter. Saute for a few minutes to begin the process of caramelizing the pieces.
3. After passivation, transfer the onion to a saucepan and pour hot broth over it. Salt. Cook over low heat with the lid half closed.
4. In the meantime, grate the cheese. And mix the cool cream with flour so that there are no lumps.
5. When the soup is reduced to 0.5 of the original volume, add the cheese. Puree the soup with an immersion blender until the consistency is smooth.
6. Put the soup back on the fire and add the cream with flour. Stir and bring almost to a boil. Your delicious soup is ready!
7. Serve in serving bowls and garnish with chopped green onions and thin leek rings. If desired, prepare the croutons and serve them separately on a saucer.

We told you how to cook delicious onion soup, finally we will give some tips:

• Use delicious sweet onions, they should caramelize well.
• Stir the onion all the time, do not let it burn.
• Fry the onion in good quality butter with a little olive oil.
• As a base, take a good broth from poultry, beef or pork. Vegetable broth is also good. But classic soup cooked only from beef broth.
• From spices, nutmeg, rosemary, thyme are added to the soup.
• Often, dry white wine is added to add spice when sautéing onions. This secret is often used by modern chefs.
• Caramelize the onions over medium heat, it will take about 25-30 minutes, you can simmer the onions and gradually add liquid for longer. Some French chefs stew onions for an hour or more. The longer the onions caramelize, the tastier the soup will be.

We have previously prepared.