Everyone who is, or at least considers himself a cook, sooner or later comes across such a dish as onion soup. It would seem that there may be something special in the soup, consisting of broth, fried onions and toasts?
This soup is a dish of French cuisine, and she, in turn, is one of the best in the world in its taste. And this particular dish is a direct confirmation of this..
Below will be presented various options for recipes of this soup..
|Onion –||4 things|
|Butter –||6 tbsp. l.|
|Sugar –||1 tbsp. l.|
|Chicken bouillon –||¾ l|
|Beef broth –||¾ l|
|Dry red wine –||½ cup|
|Hard cheese –||90 g|
|Bread, salt, black pepper, bay leaf –||taste|
|Time for preparing: 30 minutes||Calories per 100 grams: 235 Kcal|
We start with a classic recipe..
- Onions – 4 pcs;
- Butter – 6 tbsp. l .;
- Sugar – 1 tbsp. l .;
- Chicken broth – ¾ l .;
- Beef broth – ¾ l .;
- Dry red wine – ½ cup;
- Hard cheese – 90 gr;
- Bread, salt, black pepper, bay leaf.
Onions are cut into rings, and bread – into slices, as for toasts. In a deep saucepan, you need to melt the butter, add the onion and simmer the contents for about 10-12 minutes and stir constantly..
After – add sugar and continue to simmer for about a minute. Pour 2 types of broths, bring to a boil and then cook under a lid for about 12 minutes. Add spices at the end and remove from the stove after 2 minutes..
Pour in portions of deep pots, sprinkle with cheese, and put pieces of roasted bread on top..
Cook classic onion soup in pots
- White onions – 1 kg;
- Butter (for roasting) – 60 g;
- Celery – a pair of twigs (optional);
- Beef or chicken broth – 900 ml;
- Thyme – 5-7 twigs;
- Baguette, hard cheese – to taste.
Cooking time will take 45-60 minutes, and the energy value will be 44 kcal.
First you need to chop the onion.
Since the onions in this dish are the most important ingredient, then, therefore, you need to choose onions of good, white varieties. Need to cut into quarters, and then with thin strips.
Melt the butter in a heated frying pan and fry this onion on a not very high heat. You can also add chopped celery, but this is only a matter of taste. The contents of the pan from time to time to stir. Onions should caramelize.
When he begins to acquire a delicious amber color – the process has begun. Onion roasting will take a long time – 25-30 minutes. You can not hurry, because this is the most basic and main stage in the whole cooking process.
Next, add 250 ml to the pan. broth. Well beef or chicken. If desired, they can be replaced by vegetables, or just boiling water. Worse from this soup will not.
Over time, the broth will begin to evaporate, at this time from the branches of thyme need to pick leaves. The sweet taste of caramelized onions and thyme go together very well, but you shouldn’t add any other herbs. If there is no fresh thyme, you can replace it with dried.
The whole point is to evaporate as much liquid from the broth as possible. When the broth is thick enough – you need to pour the second portion of 250 ml. and repeat everything in the same way. When this liquid is evaporated, it is necessary to top up the rest (400 ml.), Bring to a boil and boil until the soup reaches medium thickening..
While the soup is boiling, you can proceed to the toast. It is necessary to cut the baguette diagonally and dry the pieces in a toaster, and then cut into cubes, or cubes. You can also cut it immediately and dry it on a dry skillet..
Actually the soup is ready and it can already be served. But if you follow the classic recipe, then you need to continue cooking further. Soup poured into portioned pots, but not to the top. Need to leave some free space. There you also need to add grated hard cheese, put a baguette on top, and then fall asleep again with cheese.
After you need to put the pots in a preheated 250 degree oven and wait until the cheese is melted. When serving the soup, be sure to decorate with fresh thyme leaves.
This is done to give an incredible flavor. If the baguette lies in the soup as a whole piece, then you can cut it right in the pot with a small knife.
Onion soup for weight loss
To lose those extra pounds, to become slim and attractive is the dream of every woman. There is often not enough time for fitness classes, and not everyone wants to sit on cruel diets..
One of the small secrets of losing weight without harming yourself is a delicious and very healthy onion soup. If you eat them every day, then after a week you can already see some nice improvements. Here is a classic recipe for onion slimming soup..
For one day servings you will need:
- Onions – 1 kg;
- Cabbage – half head;
- Carrots – 2-3 pcs .;
- Tomatoes – 0.5 kg.
The preparation will take 15-20 minutes, and the energy value of one serving will be 250 kcal..
Boil the onions should be whole, or, in extreme cases, cut into halves. Naturally you need to cook it peeled. Cabbage needs to be chopped, tomatoes cut into convenient small pieces, grate carrots.
In no way can you add potatoes to this soup, as this vegetable is not suitable for this dish, and reduces its beneficial effect on it.
All of the above ingredients need to be folded into water, add salt (but not more than a teaspoon!) And cook it all for 15 minutes. The soup is ready. Content needs to be eaten throughout the day. It’s about 5-6 servings. Also, with this soup, it will not be superfluous to eat a few spoons of bran instead of bread.
French onion soup in a slow cooker
Over the course of time, the chefs constantly improved the recipes, the technology of making dishes. Currently, you can quickly cook onion soup in a slow cooker.
- Onions – 0.5 kg;
- Garlic – 1 small head;
- Broth – 2.5 l .;
- Olive oil – 5 tbsp. l .;
- Flour – 1 tbsp. L .;
- Hard cheese – 150 gr .;
Prepare this dish will be 60 – 70 minutes, and its value will be 470 kcal.
This amount of food should be enough for 4 servings. Onions with garlic should be cleaned and rinsed under cold water. Now you need to make a basis for the soup. In a slow cooker you need to pour water, throw in there onions and sliced meat and bay leaf for flavor.
Multicooker need to put on the “soup” mode. An hour later, the broth will be ready and it can be drained into another container. It may turn out to be somewhat unclear, but it’s not scary..
Cut white onions and garlic into cubes, put them in a slow cooker, sprinkle with olive oil and put on the “quenching” mode. After 30-40 minutes the onion process should caramelize. From time to time the contents need to be stirred to prevent burning..
After the onions are ready, you need to add flour, broth, put the contents on the “soup” mode and wait until it boils. At this time, you can fry the baguette. Hot cooked croutons can be grated with garlic and sprinkled with grated cheese.
While bread is hot – cheese will stick to it well. Now that everything is ready, the soup is poured into a la carte plates, on top of the croutons with cheese. Cover the plate with foil, put in a preheated oven for literally 5 minutes..
Now really everything. You can safely enjoy an excellent, sweetish and very fragrant French cuisine dish..
English onion soup
The English soup differs from its French brother in that it cooks faster, and, consequently, more nutrients and vitamins remain in it. By the speed of cooking and taste this dish can be called masculine. But women, too, can fully appreciate this soup..
For four servings you will need:
- Onions – 500 gr .;
- Leek – 250 gr .;
- Garlic – 5 cloves;
- Broth – 1.2 l .;
- Butter – 40 gr .;
- Hard cheese – 80 gr .;
- Bread – 4 pieces;
- Greens, salt and pepper – to taste.
The approximate cooking time for this recipe is 40 minutes. Energy value – 342 kcal.
Onions need to be washed, peeled and cut into half rings, and leeks – rings. Both green and white parts of the dish go into the dish. Garlic must be cleaned, slightly crushed with a knife (so that it gives away its flavor better) and cut into large pieces..
Put butter in a heated frying pan, when it is hot – put onions, leeks and garlic. Fry for about 25 minutes until golden. Content needs to be mixed periodically..
In the broth, cooked in advance, put the browned onions, the contents are brought to a boil and cooked for about five minutes. After the soup, poured into portions of ceramic plates (pots), you need to put in an oven heated to 200 degrees and wait until cheese melts.
After that, a piece of roasted bread is put in a pot with ready-made soup, and sprinkled with hard (preferably sharp) cheese.
After browning onions, you can add some wine to it. When all the alcohol is evaporated, the soup will feel a pleasant wine sour. After cooking, the soup must be allowed to stand for some time..
Croutons for soup can be served as in the dish, and spread side by side on a plate. There are recipes in which not one, but four types of onions go: white, red, bulb and shallots. If there is no ceramic tableware (to bring the soup to readiness in the stove), then glass and faience will be equally suitable for this..
Broth can be used by anyone, but it is neutral chicken that can best shade the other tastes of the products. Beef has a sharper and more pronounced flavor..