Authentic French onion soup is a very simple dish. The composition includes not many ingredients at all - lovers of complex first courses will be disappointed. There are dozens of editions of this soup, each eminent chef has his own version. However, the differences don't change the basics: French onion soup's ingredients remain onion, broth, croutons, and cheese; often dry white wine. And in any edition, the seemingly rustic soup turns out to be delicious in taste: tender, sweetish, with a fragrant ruddy cheese crust on top.

The main secret of French onion soup is long frying of onions. During frying, the sugar contained in the onion heads slowly caramelizes, the color becomes ruddy, and the taste is indescribably “onion”, deep and tender. Dry wine neutralizes the sweetish taste, making it complete. Cheese toasts become soft and tender during serving, turning the soup into a kind of thick cream. Prepare your taste buds for a feast: Onion Soup with Cheese Bread is an absolute treat!

Cooking time: 60-70 minutes.
Yield: 1.5 liters of French onion soup.

Ingredients

• 700 ml meat or vegetable broth
• 350 g onions (4 medium heads)
• 150 ml dry white wine
• 70 g cheese
• 50 g butter
• 2 garlic cloves
• 1 teaspoon flour
• 1 small baguette (or similar bread, such as ciabatta)
• salt, pepper - to taste

Cooking

Peel the onion from the husk and cut into half rings.



Melt the butter in a frying pan and fry the onion in it over low heat, stirring constantly.



When the onion begins to turn golden, crush two cloves of garlic and send it to the pan.



Saute together for 4-5 minutes, then add flour to the onion. Thanks to the flour, the soup will become more uniform and slightly creamy.



Pour the broth into the onion and mix well so that no lumps of flour remain.



Add wine to soup.



Salt and pepper the soup, cover it with a lid and let it simmer over low heat for 30 minutes.
In the meantime, cut the baguette into slices 1.5-2 cm thick and toast in the oven or toaster.



Grate cheese on a coarse grater.



Pour the finished onion soup into a heat-resistant dish and place the dried bread on top. It is ideal for onion soup, as it has a dense crumb and large pores, due to which it absorbs liquid well, but at the same time it does not get wet and does not turn into “porridge”. It is similar in consistency.



Lay a thick layer of cheese on top of the croutons.



Place the onion soup under the grill for 10 minutes until the cheese is melted and browned.

Serve immediately while the soup is still very hot. Divide soup among bowls, placing cheese on each toast. You can sprinkle the dish on top with chopped green onions. The number of croutons and green onions is strictly to taste. I like thicker.

French Onion Soup Edition: Puree Soup

Not everyone is suitable for a recipe with wine. As for thyme, this is a favorite herb of the French, it is often added to dishes, and soups too. A slightly different ratio of ingredients and a different technology should not confuse. But the lack of garlic will please many. Like a short walkthrough.

Ingredients for 6 bowls:

• 5 onions, cut into thin half rings
• 3 tablespoons fresh butter
• 2 tablespoons flour
• 2 liters chicken, beef or vegetable broth
• Bay leaf
• ground black pepper
• 1 teaspoon dry thyme
• 1 baguette
• a little olive oil (or butter)
• 200 grams grated Gruyère cheese

Cooking method in short:

1. Heat the butter in a saucepan and fry the onion in it until transparent.
2. Pour flour into the pan and, stirring, continue to fry the onion and flour until golden brown (not brown).
3. Pour boiling broth into a saucepan, salt, pepper, put bay leaves, thyme and cook the soup for 20-30 minutes (until the onion is completely soft). Then pass the soup through a blender and puree.
5. Cut the bread into slices, arrange on a baking sheet and drizzle olive oil on top. Put in the oven and keep there until you get croutons. Sprinkle dried bread with grated cheese and leave it on the grill until the cheese is melted.
6. If necessary, reheat the mashed French onion soup, pour it into bowls, and before serving, put 1-2 croutons filled with melted cheese into each bowl.

The nutritional value of 1 serving is 240 kcal (in meat broth).

Chapter:
FRENCH CUISINE
20th section page

FRENCH SOUPS AND BROTHS
1st part

Ingredients
For 4 persons: 750 g of onion, 100 g of cheese. gorgonzola or soft Piedmontese cheese, 60 g butter, 25 g Swiss cheese, 2 tbsp. spoons of cognac, bread crumb, nutmeg, salt, black pepper.

Melt the butter in a frying pan, put the grated onion and leave over low heat.
When the onion takes on a golden hue, pour 1.5 liters of boiling water and boil for 5 minutes, pre-salt, pepper and add grated nutmeg.
In a pot, lay out a layer of bread, cut into slices and dried in the oven, crumble the gorgonzola cheese and pour no more than 3/4 of the pot with onion soup, add cognac and grated Swiss cheese.
Place in oven at moderate temperature for 25 minutes.

Ingredients
For 4 persons: 50 g of melted lard, 12 cloves of garlic, 1 liter of water or meat broth, 2 egg yolks, 1 tbsp. a spoonful of vegetable oil, bread crumb, salt, black pepper.

Dissolve melted lard in a saucepan, put garlic and leave on low heat for 10 minutes, not bringing to a golden hue, closing the lid; add water or meat broth, salt, black pepper.
Leave on fire for 30 minutes. with closed lid.
Remove from heat and, stirring constantly, add 2 egg yolks beaten with vegetable oil.
Pour from the tureen, put very thin slices of toasted bread.
Serve very hot.

Ingredients
For 4 persons: 1 bunch of watercress, 250 g potatoes, 1/2 cup milk, 25 g butter, 3 tbsp. spoons of top quality vermicelli, salt, black pepper.

Peel watercress and fry in butter, add 3/4 l of water or meat broth, sliced ​​potatoes, salt, black pepper.
Leave to boil for 45 minutes. over high heat with the lid closed, pass through a sieve, add milk and put on fire again.
When the soup boils, throw in the vermicelli and boil for 2 minutes.

Ingredients
For 6 persons: 1 bunch of watercress, 4 potatoes, 2 egg yolks, 100 g of fresh cream, salt, black pepper.

Peel watercress without damaging the leaves, rinse in several waters.
Peel potatoes, cut into large pieces, put in a saucepan with watercress leaves, pour 2 1/2 liters of water, salt, pepper, close the lid and leave on moderate heat for 25 minutes; pass through a mixer, then through a fine sieve.
In a bowl, thoroughly mix the egg yolks with the cream; remove the pan from the heat, pour the contents of the bowl into it, mix.

Ingredients
For 6 persons: 2 kg of small fish, 1 kg of shellfish, 1 lobster (can be replaced with crayfish), 1/2 cup of olive oil, 1 head of garlic, parsley, bay leaf, 1 teaspoon of granulated sugar, 2 tbsp. spoons of tomato paste, 2 tbsp. tablespoons of flour, 3/4 l of dry white wine, 3/4 l of water, salt, ground black pepper, bitter capsicum, slices of toasted bread, saffron.

Clean and rinse the fish, cut off the heads and put them separately on a dish; cut the fish into pieces and put in a bowl with a marinade of olive oil (1/2 cup is enough, as the fish should not be oily), saffron, salt and black pepper.
Pour the marinade into a saucepan, put the garlic, bring to a golden hue along with finely chopped parsley; add tomato paste, season with flour, mix thoroughly, dilute with 3/4 l of dry white wine and 3/4 l of water, add 2 bay leaves, fish heads, salt, pepper, put a little saffron and hot capsicum.
Put on a slow fire, boil for 1 hour; pass everything through a sieve into a large saucepan, put on fire again, add marinated fish pieces, peeled and washed clams and lobster, cut into pieces, put on high heat for 15 minutes.
Serve the fish on a platter, and pour the broth into a tureen with slices of toasted bread rubbed with garlic.

Ingredients
For 6 persons: 4 pcs. leeks, 4 large potatoes, 100 g butter, chervil or parsley, 1.5 liters of water, salt, black pepper.

Cut the leek into slices, after cutting off the upper part of the leaves, put in a saucepan, put on a slow fire for 5 minutes. with butter, bring to a golden hue, add water and potatoes, cut into pieces, cook over low heat for 1 hour.
Shortly before cooking, add the remaining butter and a handful of chervil or finely chopped parsley.

Ingredients
For 6 persons: 30 g of stale bread crusts, 1.5 l of meat broth, 1 handful of finely chopped parsley, 1 carrot, 2 pcs. leek, 1 turnip, 1 celery root, salt, black pepper.

Lightly fry the crusts of bread, cutting off the crumb; cut vegetables into cubes, boil in meat broth.
Pour into a tureen, straining the broth through a napkin moistened with cold water to remove fat, add rather hot bread and parsley.
Serve hot.

Ingredients
For 4 persons: 3 tomatoes, 1 onion, 1/2 celery root, parsley, 4 tbsp. spoons of rice, 3 tbsp. tablespoons of olive oil, salt, black pepper.

Onion cut into slices; cut the tomatoes into large cubes.
Heat olive oil in a saucepan, add chopped vegetables, leave on fire for 6 minutes, pour 1 liter of hot water, salt, pepper and cook for 1 hour over moderate heat.
For 15 min. until ready to add rice, which is pre-rinsed under running water.
Serve to the table, sprinkled with finely chopped parsley.

Ingredients
For 4 persons: 250 g of dry peas, 50 g of butter, 3/4 l of milk, 2 pieces of sugar, 4 croutons, salt, ground black pepper.

Soak peas for several hours in water; pour so much cold water to completely cover the peas, close the lid and put to boil. Remove foam during cooking.
Rub through a sieve, dilute with milk to such a state that the desired density is obtained, salt, pepper, add sugar and leave to boil, remove the foam again and add butter before serving.
Arrange the croutons on plates, after cutting them into squares, put pieces of butter, pour over the soup.

Ingredients
For 4 persons: for 1 liter of dry white wine - 1 liter of water, 200 g of onion, 1 bunch of herbs, 20 g of coarse salt, 8-10 black peppercorns.

Peel the onion and cut into thin slices, put in a saucepan with the rest of the ingredients and cook for 35 minutes, without closing the lid, pass through a sieve.
Basically, this broth is intended for cooking fish.

Ingredients
For 4 persons: for 1 liter of dry red wine - 1 liter of water, 1 carrot, 1 large onion, 1 sprig of thyme, 1 bay leaf, 1 bunch of parsley, 1 celery root, 20 g of salt, 5 g of black peppercorns.

Pour water and wine into a saucepan, put sliced ​​carrots, onions, celery, bay leaves, finely chopped thyme and parsley, salt, leave to cook for 40 minutes without closing the lid.
For 5 min. until tender, add peppercorns, strain through a sieve.
In this broth you can cook large trout and carp; it can be used to marinate fish.

Ingredients
For 4 persons: 350 g beef (brisket and beef bones), 60 g carrots, 30 g turnips, 80 g leeks, 30 g large onions, 1 small bunch of tarragon, 1 piece of celery root, 1 clove of garlic, thyme, bay leaf, parsley, salt;
for clarification - 150 g of lean beef, 1 pc. leek, 1 carrot, 1 tomato, 1 onion, 1 small bunch of tarragon, 1 egg white, coarse salt, black peppercorns.

Put meat with bones in a saucepan, pour cold water, salt and bring to a boil, remove foam and fat with a slotted spoon.
Peel and rinse all vegetables, put whole in a saucepan and cook for about 3 hours with spices, removing foam and fat from time to time.
Prepare components for clarification: chop the meat; peel, rinse and chop all vegetables; tear off tarragon leaves; put chopped vegetables, meat in a bowl, add egg white, mix everything thoroughly and put tarragon leaves.
Boil meat with bones for 3 hours, remove and set aside, pass the broth through a sieve, pour a small amount of broth over the components for clarification and mix well, then pour into a saucepan, bring to a boil, add coarse salt and black peppercorns.
Boil 30 min. over low heat without stirring.
Pass the broth through a linen cloth and serve hot or chilled.

Ingredients
For 4-6 people: 1.5 liters of chicken broth, 3 tomatoes, 2 tbsp. tablespoons of butter, 1 small bay leaf, 1 sprig of thyme, hot capsicum, 1 small glass of port wine, sherry or Madeira, salt, ground black pepper.

Boil water in a saucepan, dip in it for 10 minutes. tomatoes, remove the skin, cut in half, remove the seeds, and cut the flesh into small pieces.
Dissolve the butter in a saucepan, put the tomatoes, thyme, bay leaf, a pinch of salt, black pepper, leave everything on a very low heat, stirring occasionally, strain through a sieve, removing the thyme, bay leaf; put the mixture into the heated chicken broth, add a pinch of bitter capsicum and wine, boil for another 5 minutes. and take it off the fire.
Cool the consommé, place in the refrigerator, serve, pour into tea cups.

Ingredients
For 6 persons: 2 small heads of broccoli, 1/2 l of fresh cream, 1.5 l of beef broth or water, 3 artichoke stalks, 60 g of butter, salt, black pepper.

Peel the artichoke cuttings, cut into thin slices and boil with butter.
Leave a few broccoli florets for decoration, boil the rest separately in a small amount of salted water or broth with butter, remove the foam.
Approximately 35 min. Strain broccoli, pass through a meat grinder, then through a sieve, add cream, broth, chopped artichoke stalks, salt, pepper, garnish with broccoli florets and serve immediately.

Ingredients
For 6 persons: 200 g of mushrooms, 50 g of dry white or other mushrooms, 100 g of onions, 6 juniper berries, 1/2 l of beef broth, 1/2 l of fresh cream, 1 l of bechamel sauce (see "Sauces... ”), 110 g butter, salt, ground black pepper.

Rinse the porcini mushrooms and soak for 1 hour in 1/4 liter of warm water, strain, and leave the water, let it settle so that the sand settles to the bottom, then filter.
Rinse mushrooms thoroughly several times in plenty of water, finely chop.
Dissolve 50 g of butter in a saucepan, put finely chopped onions, then champignons and finely chopped porcini mushrooms, fry for 5 minutes, add beef broth, the liquid in which porcini mushrooms were soaked, bechamel sauce, juniper berries, salt; cook on low heat.
After 35 min. put cream, butter flakes, salt, pepper immediately serve to the table.

Ingredients
For 6 persons: 6 large onions, 80 g butter, 6 slices of rye bread, 250 g cantal cheese, 2 liters of veal broth, salt, ground black pepper.

In butter, fry the onion sliced ​​into thin slices until golden brown, pour in the broth, salt, pepper and simmer for 35 minutes.
Put slices of bread and cheese into a tureen, pour hot soup, sprinkle with black pepper.

Ingredients
For 6 persons: 2 l chicken broth, 150 g carrots, 150 g courgettes, 1 white part of a leek, 150 g celery root, 200 g potatoes, 100 g dry white beans, 1/2 l mineral water, 1 tbsp. spoon of tomato sauce, 90 g butter, 100 g smoked lard, 60 g broken spaghetti, 3 tbsp. tablespoons of olive oil, 3 cloves of garlic, 1 small bunch of basil, 80 g of grated Swiss cheese, salt, black pepper.

Put the leeks in mineral water without salt, bring to a boil over low heat, close the lid and remove from heat.
Bring to a boil again and leave for 1 hour over low heat until fully cooked, salt, add 10 g of butter.
Cut all vegetables into small pieces, fry in butter, except potatoes, add tomato sauce, chicken broth, salt, pepper, leave to boil.
When 3/4 done, add spaghetti, diced potatoes, and by the end of cooking, beans.
Grind garlic and basil, add finely chopped lard and cheese, mix, put in a tureen, pour over hot soup and serve immediately.

Ingredients
For 6 persons: 80 g of boiled donkey meat, 60 g of pearl barley, 1 l of milk, 1 l of chicken broth, 200 g of carrots, 1 white part of leek, 150 g of celery root, 1 head of onion, 100 g of champignons, 100 g butter, 150 g potatoes, salt, black pepper.

Cut all vegetables into small pieces and fry in butter, pour milk, chicken broth, cook for 30 minutes, add pearl barley.
By the end of cooking, put finely chopped meat, salt, pepper and serve immediately.

Ingredients
For 4 persons: 1 head of cabbage, 4 tbsp. tablespoons butter or margarine, 1.5 tbsp. tablespoons flour, 2 1/2 cups stock chicken broth, 1 peeled and finely chopped onion, 2 egg yolks, 2/3 tea cup heavy cream, grated cheese and nutmeg, finely chopped chives, salt, ground black pepper.

Remove the leaves from the cauliflower, divide into sprouts, boil in salted water over low heat for 5 minutes, strain, dry and set aside.
Dissolve the butter in a saucepan, put flour, heat for 1-2 minutes, stirring, remove from heat and mix with chicken broth, add onions, put on fire again, bring to a boil and leave on low heat for 20 minutes.
Cool, add cauliflower and stir, rub through a sieve, pour back into the pan and put on fire.
Lightly beat the egg yolks together with the cream and a little grated cheese (to taste), mix with a little soup, then pour everything back into the pan, cook over low heat until thick, but not boiling.
Season with salt, ground black pepper and grated nutmeg, sprinkle with chives before serving.

Ingredients
For 4 persons: for soup - 1 large head of onion, 2 pcs. leek, 2/3 tea cup olive oil, 2 garlic cloves, 5 tea cups canned tomatoes, 1 kg 200 g whitefish, 1 tea cup shrimp, 1 bay leaf, 1 thyme sprig, 1 small piece of fennel or 2 parsley roots, orange peel, 5 bouillon cups of water, 2/3 tea cup of dry white wine, 2 pinches of saffron, tomato paste, 2 tbsp. tablespoons butter, 2 tbsp. tablespoons of flour, fresh cream, salt, black pepper;
for ruye sauce - 1 small pod of hot pepper, 1/2 tea cup of finely chopped sweet red pepper, 3-4 tbsp. spoons of fresh bread crumb, 3 cloves of garlic, 1 egg yolk, 2/3 tea cup of olive oil, salt, black pepper.

First you need to prepare the soup.
Finely chop the onion, peel and finely chop the leek, fry over low heat in olive oil until tender, not golden, add the crushed garlic along with the tomatoes, bring to a boil and leave for 5 minutes.
In the meantime, clean the fish and remove the bones; shell shrimp; tie bay leaf, thyme, fennel and orange zest in a bunch.
Pour water, wine into a saucepan, lower the prepared bunch of spices, put saffron, salt, black pepper, fish, shrimp and cook with an open lid over moderate heat for 30-40 minutes.
Prepare the sauce: cut the hot pepper pod in half, remove the seeds (you can use half the pod or the whole pod, depending on the spiciness), finely chop, combine with sweet pepper; peel and finely chop the garlic; soak the bread crumb in water and squeeze; put pepper, bread crumb, garlic, egg yolk in a mixer, mix with a pinch of salt, black pepper until smooth or mash with a pestle, gradually add olive oil in a thin continuous stream; the density should be like that of mayonnaise; put the sauce aside.
When the soup is cooked, take out the bunch of spices, transfer the contents of the pot to a bowl and mix until smooth puree, try, add tomato paste for color, if necessary; pour the soup back into the pot. Make a mixture of butter and flour, put 1 teaspoon of the mass into the soup, mix well and bring to a boil, add the remaining mass to bring the soup to a thick cream, put the cream.
Serve with cooked hot sauce, grated parmesan and croutons.

Ingredients
For 4 persons: 1.5 l of water, 200 g of sorrel, 50 g of butter, 50 g of fresh cream, 1 incomplete tbsp. a spoonful of flour, 1 incomplete tbsp. spoon of potato starch, 2 egg yolks, 1/2 lemon, salt, black pepper.

Rinse the sorrel and chop coarsely.
Dissolve the butter and fry the sorrel, salt, pepper, put part of the flour and gradually add 1.5 liters of water, boil for 10 minutes.
Dilute the rest of the flour in a small amount of cold water, boil for 10 minutes, add 2 egg yolks, cream and lemon juice, put the mixture into the soup, removing from heat only at the time of serving.

Ingredients
For 6 persons: 300 g sorrel, 50 g butter, 2 raw eggs, 80 g vermicelli, 2.5 liters of water, salt, ground black pepper.

Peel the sorrel, wash, simmer without any fat in a small amount of water until it turns into a puree, then add butter and simmer until light; pour boiling water, salt, pepper, bring to a boil, cook for 10 minutes.
Break the eggs, separate the yolks from the whites; beat the whites, pour into the broth, put the vermicelli, boil for 10 minutes.
In a tureen, dissolve the egg yolks in a small amount of broth, then pour out the entire broth, mix and serve.

Ingredients
For 4 persons: 200 g of cauliflower, 80 g of carrots, 50 g of parsley root, 30 g of celery root, 90 g of green beans, 100 g of peas in pods, 4 raw eggs, ground black pepper; for broth (1.6 l) - 800 g of chicken meat, 50 g of carrots, 40 g of parsley root, 2 l of water, 2 bay leaves, salt.

Peel and finely chop vegetables; Divide the cauliflower into small pieces and boil in the broth until tender.
Boil the broth from the listed components.
Eggs boiled in a bag, peel, arrange on plates or broth cups, put boiled vegetables and pour over the prepared clear broth.

The famous Parisian onion soup

This soup is widespread not only in French, but throughout the world of cooking. It is convenient, quick to prepare and has a good taste.
In France, it must be served during the so-called soup (souper), i.e. evening or night supper, which is arranged only when the festival drags on well after midnight. In this case, at midnight, or even at one in the morning, various snacks are served and onion soup, traditional in such cases, from which this nightly dinner got its name.
In different places, onion soup is prepared according to slightly different, but essentially similar recipes. We will look at three recipes for this soup, from which you can choose the most suitable for you at the moment.

Ingredients for 4 persons:
onion - 6-8 medium-sized bulbs,
butter - 50 g (3 tablespoons),
wheat flour - 2-3 tbsp. spoons,
strong meat broth - 6 glasses (1.5 liters),
bay leaf - 1 pc.,
ground black pepper - to taste (but not more than a quarter of a teaspoon),
grated cheese - 2 cups,
slices of a loaf of fresh white bread.

Cut the onion into cubes about 1 cm.
Put butter in a saucepan (stewpan) and put on fire.
When the oil starts to foam, add the onion and fry until golden brown.
Add flour, stir and pour in the heated meat broth, bay leaf, pepper.
Put on low heat and cook for about 20 minutes.
After that, take out the bay leaf and add salt to taste.
From a fresh loaf, cut into slices 1 cm thick according to the number of servings and dry without oil in the oven or roaster. Pour the cooked soup into soup cups, put a slice of dried bread on top of each, sprinkle with grated cheese (half a glass for each soup cup) and put in a warm oven for 10 minutes to melt the cheese, and immediately serve. Grated cheese can be served separately with the finished soup.

Ingredients for 4 persons:
onion - 400 g (6-8 medium-sized onions),
butter - 60 g (3 tablespoons),
wheat flour - 30 g (1 tablespoon),
chicken broth - 6 cups (1.5 liters),
bay leaf - 1 pc.,
ground black pepper,
grated cheese - 120 g,
slices of a loaf of fresh white bread 1 cm thick.
For the broth:
800 g chicken meat,
1.5 liters of water,
40 g carrots
40 g parsley root,
30 g onion,
2 bay leaves,
salt.

Put chicken, chopped carrots, parsley root in cold water, bring to a boil over medium heat, reduce heat and cook under a lid for 25 minutes at a slow boil.
Then add onion, salt, bring to a boil and cook for another 20 minutes. (Total cooking lasts 45 minutes.)
Without opening the lid, leave to infuse for 10 minutes.

soup cooking

Cut the onion into thin slices and fry in a saucepan in butter until golden brown. Add flour and fry while stirring until golden brown.
Pour in the hot broth, pepper, salt, put the bay leaf, bring to a boil and cook under the lid for 10-15 minutes, then remove the bay leaf.
In a frying pan over low heat in butter, fry 4 slices of bread crumb on both sides (slices of fresh loaf, peeled) - so that they dry out, put on the bottom of soup cups (or deep plates), sprinkle with grated cheese, pour soup and serve to the table.

Ingredients for 6 persons:
onion - 420 g (6-8 medium-sized onions),
butter - 30 g (2 tablespoons) - for frying onions,
butter - 20-30 g (2 tablespoons) - for toasting bread,
ground black pepper,
Swiss cheese grated or cut into thin strips - 150-180 g,
toasted slices of a loaf of fresh white bread 1 cm thick without crusts - 60 g,
1.5 liters vegetable stock or water
salt, black ground pepper.

In a saucepan over low heat, dissolve the butter, put finely chopped onion and, stirring constantly, bring to a golden hue, pour hot water or vegetable broth, lightly salt, pepper and leave at a low boil under a closed lid for 15-20 minutes.
Then arrange in 6 ceramic or heat-resistant glass bowls, put slices of bread toasted in a pan with butter on top, sprinkle with cheese and place in a preheated oven for 5 minutes.
Serve immediately.

NOTE
In the 3rd recipe, it is very useful when cooking fried onions in vegetable broth or water, add 1-2 processed cheese- “With onions”, “With mushrooms” or others (but not “Wave” cheese, because it contains fish, and not “With shrimps”). Cheeses, broken into large pieces, are placed at the beginning of cooking, and after 5-10 minutes they are stirred at a boil until they are completely dissolved.
In the 1st and 2nd recipes, you can also add one processed cheese each. This is especially recommended when the time is late and the guests are drunk.
If desired, in these soups 5-10 minutes before the end of cooking, you can put: in the 1st recipe- finely chopped meat (or even sausages in circles, boiled sausage in cubes), in the 2nd recipe- finely chopped chicken meat. You can season soups and champignons, cut into thin slices and fried in butter.
Such additives are a matter of taste. Cooking various versions of such soups will allow you to easily diversify your home table.

Ingredients
For 4 persons: for the broth - 400 g of fish trifles, 400 g of fish bones; 700 g of halibut, mackerel and horse mackerel, 40 g of olive oil, 100 g of onions, 240 g of tomatoes, 400 g of potatoes, 150 g of bread crumb, 30 g of flour, 20 g of parsley, 25 g of dill, 2 l of water, 2 bay leaves , garlic, saffron, salt, black peppercorns.

Prepare a broth from fish trifles and bones.
Lightly fry finely chopped onions in olive oil, add finely chopped tomatoes, dill, parsley, bay leaf, garlic, black peppercorns, saffron, then put potatoes cut into thin slices, top with peeled fish fillet, pour fish broth after a few minutes, put on high heat, bring to a boil and cook for 10-15 minutes. until ready.
Then take out the fish and part of the potatoes, put the flour fried in olive oil into the broth, wipe everything, bring to a boil.
Fry slices of prepared bread crumb 1/2 cm thick until golden, arrange on plates, put fish on bread, potatoes around and pour fish soup.
Sprinkle with finely chopped herbs before serving.

Ingredients
For 4 persons: 200 g turnips, 200 g carrots, 50 g leek, 40 g butter, 600 g potatoes, 100 g milk, 100 g fresh cream, 100 g croutons, 1.5 l meat broth, salt.

Finely chop turnips, carrots, leeks, put in a saucepan, fry in butter over moderate heat, pour in broth, add potatoes, bring to a boil and simmer for 15-20 minutes until the potatoes become soft.
Add boiling milk, cream, butter.
Serve with croutons.

Ingredients
For 6 persons: 1 large celery root with greens, 400 g potatoes, 45 g butter, 300 g boiled chicken meat, 2 liters of chicken broth, a small handful of finely chopped greens, salt, black pepper.

Clean the celery greens, wash and finely chop.
Peel, wash and cut the celery root into very small pieces.
Dissolve the butter in a cast iron, put the herbs and celery root, fry for 10 minutes, pour 2 liters of chicken broth or broth made from cubes, leave on low heat for 15 minutes, then add the peeled, washed and chopped potatoes, boil over moderate fire 20 min.
Cut chicken meat into small strips, put in soup, leave on fire for 5 minutes, add finely chopped greens, mix and serve in a tureen.

Ingredients
For 6 people: 2 fresh cucumbers, 6 servings of yogurt, 6 tbsp. spoons of olive oil, 5 pcs. shallots, salt, ground black pepper.

Peel cucumbers and shallots, chop coarsely, put in a pot, add yogurt previously mixed with olive oil, place in a mixer until smooth, salt and pepper if necessary, place in the refrigerator.
Take out at the time of serving, arrange on plates and decorate with pieces of crushed ice.

Ingredients
For 6 persons: 1 piece of pork ham, 1 head of young green cabbage, cut into 4 parts, 2 turnips, 1 swede, 2 medium-sized potatoes, 2 carrots,. 2 pcs. leek, 25 g butter, 2 l chicken broth, coarse salt, black pepper.

Peel turnips, turnips, potatoes, rinse, cut into small cubes.
Peel, wash and cut the leeks into small pieces. Peel carrots without cutting. Wash and shred the cabbage.
Dissolve the butter in a large saucepan, fry the leeks until slightly golden, add all the vegetables, fry for 5 minutes, pour in the broth, put the pork ham washed in cold water, carrots, bring to a boil over moderate heat, reduce the heat and cook over low heat for 1.5 hours until the ham is ready, then lightly salt, pepper, taste.
Remove the ham from the soup, cut into thin slices, put back into the soup and serve hot.

Ingredients
For 6 persons: 3 pieces of chicken flesh with skin, 450 g of fresh cucumbers, 3/4 l of chicken broth, 300 g of fresh cream, chervil, salt.

Peel the cucumber, remove the seeds, cut half the pulp into strips, lower for 2 minutes. into plenty of boiling salted water.
Boil chicken broth, boil in it for 15 minutes. chicken flesh, strain, remove the skin, cut into strips, save the trimmings.
Cut the rest of the cucumbers into cubes, lower for 4 minutes. into boiling broth, add trimmings, cream, cook for another 3 minutes, pass everything through a mixer, then through a sieve, cool.
Arrange the cucumbers and the chicken pulp, cut into strips, on plates, pour the broth, sprinkle with finely chopped chervil.

Ingredients
For 6 persons: 1 kg pumpkin, 3 large potatoes, 2 carrots, 100 g smoked brisket, 300 g beef pulp, 2 large tomatoes, 2 1/2 liters of water, salt, black pepper.

Peel the pumpkin, potatoes, carrots, cut everything into cubes.
Remove skins and seeds from tomatoes.
Pour water into a large saucepan, put the smoked brisket and beef, cut into small pieces, bring to a boil, remove the foam, add vegetables, lightly salt, pepper, leave to cook for 2 hours; then take out the meat and vegetables.
Pass the broth through a mixer, put on fire again, add meat, cook for another 30 minutes. and serve quite hot.
A dish of the Provence region - Cote d'Azur.

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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. Saute onion and garlic in butter for 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.

Bon Appetit.

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.

A very tender 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.

Bon Appetit.

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.

Bon Appetit.

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.

Bon Appetit.

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.

Bon Appetit.

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
• Greenery
• 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 add melted butter and herbs.

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.

Bon Appetit.

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.

Bon Appetit.

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, cooks prepared onion soup for noble nobles on beef broth with meat, a drop of white wine, sugar and a spoonful of 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 have the opportunity, buy expensive Parmesan, Gruyère or Gouda cheese, but if this is not possible, take a simple hard cheese of 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 of the finished dish depends on this step. 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.

teaser network

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. Bon Appetit!

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:

• onions - 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 with the lid half closed until the moisture has evaporated. 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, the cheese is served separately and you can put exactly as much cheese on your plate as your dietary food allows. 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 for 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 the classic soup is 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.