A lot of onions do not happen!
Especially in this dish!
The famous onion soup was originally prepared for French port movers, and now it is one of the most popular dishes in restaurants.
What are the features of a classic onion soup and how to cook it?
Classic onion soup - general principles of cooking
For classic onion soup, onions or leeks are used. Sometimes they are laid together to make the taste of the dish richer. Cooking consists of two stages: the passage of the onion and its cooking with the broth.
For frying, butter is used, but sometimes it is replaced with vegetable oil. Fire make medium. Then the onion is poured with water or broth and set to cook. In the soup, it should be very soft, almost boiled. The classic dish is thick, you can beat it in mashed potatoes and make cream soup.
A distinctive feature of the classic onion soup is the serving method. The dish is poured into clay or any other refractory containers, placed on top of croutons and densely covered with hard cheese. Then they are heated in the oven until it is melted. But you can fry until golden brown under the grill.
Recipe 1: Classic French Onion Soup
The recipe for a classic onion soup, which is known throughout the world. The dish is appreciated not only for its taste, but also for its interesting presentation. It consists of just a few ingredients. It will take about two hours to cook.
Ingredients
• 60 grams of butter;
• 1 kg of onions;
• 1 liter of broth;
• 150 grams of hard cheese;
• ½ baguette;
• black pepper, salt.
Cooking
1. We put butter in a large stewpan, put on a stove.
2. We chop all the onions in half rings and send them to the oil. Passing for at least 15 minutes. The onion should become golden, soft, it will resemble the appearance of stewed cabbage.
3. Pour a glass of broth, stir, add heat and evaporate.
4. Add the rest of the broth and cook the soup for about 40 minutes on a small fire. Do not forget to pepper and add salt to taste.
5. Cut the baguette into pieces of 5 millimeters, fry in a pan on both sides. Or dry in the oven.
6. Pour soup into refractory bowls, put prepared pieces of baguette on top.
7. Sprinkle with grated cheese and put the bowls in the oven. It is better to use a grill. Keep until the cheese is completely melted.
8. We take out and immediately serve. Onion soup should be scorching hot.
Recipe 2: Classic Onion Soup with Cheese and Chicken (Simplified Serving)
A variant of the classic onion soup, which is cooked with chicken. The dish is unusually fragrant and satisfying. We use to prepare the fillet. This dish also features a simplified serving method.
Ingredients
• 300 grams of chicken;
• 500 grams of onions;
• 1.5 liters of water;
• 2 tablespoons butter;
• salt and spices;
• 5 slices of bread;
• 120 grams of cheese.
Cooking
1. Cut the onion, passer in oil. Use a large skillet or stewpan.
2. Fillet cut into cubes by a centimeter, fill with water and cook 10 minutes after boiling. We remove the foam.
3. Combine the broth with chicken, cook until the onions are completely soft, it should slightly boil.
4. Five minutes before the end we season the dish with spices.
5. In a frying pan after the onion, fry slices of bread. As soon as we turn it over to the second side, put on each a slice of cheese. Cover the pan and melt the cheese.
6. Pour the soup, put the prepared croutons and you're done! Rather, send plates to the table.
Recipe 3: Classic Onion Cream Cheese Soup
Hard cheese is optional to make classic onion soup. With classic cheeses it will turn out no worse.
Ingredients
• 4 large onions;
• 1 carrot;
• 2 processed cheese cakes;
• 40 grams of butter;
• 6 pieces of baguette;
• salt pepper;
• dill greens;
• 3 tablespoons canned peas;
• 1 liter of broth.
Cooking
1. Melt the butter. We lay everything at once. We use a large stew-pan, you can have a cauldron.
2. Sliced coarsely onions sent to oil, fry.
3. Once the slices are well browned, add the grated carrot. Fry a couple more minutes.
4. Pour the broth and cook the dish for 20 minutes.
5. Add green peas, salt and pepper, let simmer for two minutes.
6. Cream cheese should be grated with coarse chips. To make this easy to do, you can hold an hour in the freezer.
7. Send the cheese to the soup, let it melt, turn it off.
8. Cut the baguette into 4 parts, fry in a pan. Serve with onion soup, which is sprinkled with chopped dill.
Recipe 4: Classic Onion Salmon Soup
A gorgeous first course whose taste is beyond words. Traditionally, salmon is used to make this soup. But similarly, you can use other red fish, preferably oily.
Ingredients
• 400 grams of salmon (we use fillet);
• 1 bunch of dill;
• 2 onions;
• 1 leek;
• 1 glass of milk;
• 2 tablespoons of flour;
• 50 grams of plums. oils;
• 100 ml cream;
• spices to taste.
Cooking
1. Shred the onion in half rings. Fry with butter for a minute.
2. Add chopped leek. Cook together. In some recipes, chopped fennel is also added, you can cook with it.
3. As soon as the onion is browned, pour a spoonful of flour into it, fry.
4. Pour milk, then inject 400 ml of water. Let the dish boil.
5. Rinse the salmon, cut into small cubes. Enough for a centimeter.
6. Send the fish to the soup, you can salt at this stage.
7. Cook for 10 minutes and add the cream.
8. Boil another minute, add chopped dill and black pepper. Turn off.
9. When serving, the soup can be sprinkled with grated hard cheese, it will make the taste deeper.
Recipe 5: Classic Onion Potato Soup
Oh, these Russians! Even in a gourmet dish manage to add potatoes. And, by the way, it turns out very good, satisfying and dignified.
Ingredients
• 350 grams of potatoes;
• 300 grams of onions;
• 1 leek;
• 50 grams of oil;
• 120 grams of cheese;
• 1.2 liters of broth;
• salt pepper;
• parsley.
Cooking
1. We chop the onions in large cubes, and send them into a frying pan with oil. Fry until light blush.
2. Add chopped leek and fry for another minute.
3. Pour the broth into the pan, set to boil.
4. Cut the peeled potatoes into small cubes of not more than 5 millimeters. Cook for 5 minutes.
5. Add the onions from the pan to the potatoes, cook together for another 15 minutes. In the middle we season with salt.
6. At the end, season with pepper, chopped parsley and turn off.
7. Pour into plates and add grated cheese. Yummy!
Recipe 6: Classic Light Onion Cabbage Soup
Another version of light onion soup, which goes cabbage. But you can also use broccoli, cauliflower is also suitable. By the way, this dish can be used for a fasting day. It is really easy and simple with him.
Ingredients
• 500 grams of cabbage;
• 500 grams of onions;
• 1 liter of water;
• 1 carrot;
• black pepper;
• Bay leaf;
• salt;
• 30 ml of vegetable oil;
• cheese and herbs if desired.
Cooking
1. In vegetable oil, fry the onion heads cut in half rings. Stir regularly.
2. As soon as all the moisture has evaporated, and the pieces become golden, add slaw. Cooking this soup is better in a large stewpan. You can use a cauldron.
3. Fry cabbage with onions for a couple of minutes.
4. Add the grated carrot, then pour in the water or broth. Immediately salt, reduce fire and cook all together for about ten minutes.
5. Add pepper, laurel leaf, taste and turn off.
6. Pour into plates. We put cheese and greens at will.
Recipe 7: Classical Rustic Onion Garlic Soup
This dish can become a real lifesaver if it is empty in the refrigerator. Adding flour to the broth makes the soup thicker, more satisfying, and garlic is much more aromatic and tastier.
Ingredients
• 500 grams of onion;
• 3 sprigs of parsley;
• 50 grams of any cheese;
• 60 grams of flour;
• 40 grams of any oil;
• spices;
• bread for crackers.
Cooking
1. Cut the peeled onion heads into strips, fry in a pan. At the end we introduce the flour and pass for a minute.
2. Transfer the onions to the pan, pour in a liter of water and cook for 20 minutes. When pouring, stir well so that the flour does not catch in lumps.
3. Add spices, chopped garlic.
4. Put the grated cheese, let it dissolve and turn it off.
5. Add parsley when serving soup.
6. From bread we dry crackers or just fry in a frying pan, serve with soup.
Recipe 8: Classic Leek Onion Soup
Leeks are softer than onions. And very often it is used in classic onion soups. But you need to remember that only the white part is used for the passer.
Ingredients
• 4 leek stalks;
• 1 liter of water;
• 2 potatoes;
• 1 bell pepper;
• 150 grams of cream;
• 40 grams of oil;
• salt pepper.
Cooking
1. Cut leek into rings, remove the green part immediately, but don’t go anywhere. We will also use it in soup.
2. In a skillet, melt a piece of butter and lightly pass the onions.
3. Pour a liter of water or broth into a saucepan, set to heat.
4. Peel the potatoes and simply rub on a coarse grater, send to the pan.
5. After boiling add fried onions, cook together for 15 minutes. Vegetables should become very soft.
6. Dice the pepper and chop the green part of the leek, which was postponed earlier.
7. Salt the soup and add the remaining vegetables, boil for two minutes.
8. Add cream, pepper, warm, but do not let it boil. Serve with greens and crackers.
Classic Onion Soup - Tips & Tricks
• Not everyone likes the pronounced taste and aroma of onion soup. And many are not ready to eat a meal in the middle of the day. So why not cook it for dinner? This is a great dish for unloading and dieting, especially if you change butter to vegetable or just reduce the amount of fat.
• It is not necessary to add water to onion soup. The liquid can be replaced with any broth: vegetable, meat, mushroom. You can also cook a French dish in milk.
• If there is no butter or just need to replace it with vegetable, it is advisable to use olive. It better emphasizes the taste of the first dish than sunflower. By the way, sometimes the olives themselves are put in the soup, but just a little bit, three pieces per serving are enough.
• Does the onion not want to brown? This happens if the vegetable is summer and very juicy. For a beautiful color, you can add a little sugar to the pan.
• To peel and chop a mountain of onions, it is not necessary to cry! You can put cold water in your mouth and there will be no tears. Only water needs to be changed regularly. It is also recommended to rinse the knife and chopping board, and keep the bowl with chopped vegetable closed.
