If the usual first courses are already a little boring, cook French onion soup ... and once again make sure that the French are good at cooking. When you try this soup - fragrant, creamy-silky, warming-thick, delicate in texture and taste - you understand why the French kings enjoyed it. This dish, popular for several centuries, is truly royal.
However, absolutely everyone can please themselves with onion soup, because the basic ingredient - onions - is available to everyone. It was not for nothing that the soup was reinforced not only by royalty, but also by simple Parisian movers at dawn before work. Onion soup will saturate and warm, delight gourmets and surprise skeptics who doubt that something so delicious can be cooked from onions. Therefore, if you have not tried to cook it, I recommend it.
Cooking onion soup takes quite a long time, for a total of more than an hour. But this is not at all difficult. And such a tasty dish is worth the time. Once you have cooked the onion soup, you will want to repeat it again and again, and another favorite recipe for the first dish will appear in your cookbook!
Ingredients for French Onion Soup
- 1 kg of onion;
- 2 cloves of garlic;
- 2 l of water;
- 75 ml of dry white wine;
- 2 tbsp. l butter;
- 1 tbsp. olive oil (unrefined);
- 50 g of wheat flour;
- 1 tsp sugar;
- salt, black pepper - to taste;
- a pinch of red pepper;
- French baguette
- 100 g of hard cheese, which is easy to melt, ideally - Swiss Gruyere cheese.
Method for preparing french onion soup
To prepare onion soup, you will need dishes with thick walls and a bottom, for example, a cast-iron pan or a cauldron of sufficient capacity. In such dishes, the onion will not fry, but languish, which is what we need.
You should also properly chop the onion: not in small pieces or half rings familiar to soups, but in feathers. To do this, peel the onion (keep the husk - it will come in handy to beautifully paint the eggs for Easter!), Cut the onion in half, and then cut into thin slices - just not across, like when slicing in half rings, and along the onion.
Meanwhile, melt the butter in a bowl.
And when it melts, pour in the olive and mix.
Pour onion into a cauldron, add whole cloves of garlic, salt and season with chili pepper. It’s great if you have a couple of branches of thyme - this seasoning is most harmoniously combined with onion soup. And by all means take fresh, because with dried taste will not be the same.
Some culinary specialists add other types of herbs to the French soup - for example, fresh parsley, green onions, sprinkling with greens the already prepared soup before serving. You can experiment and tell in the comments which option you prefer.
Stir occasionally, cook the onion over low heat for 30 minutes. It is not necessary to cover with a lid. You will notice that gradually the onion acquires softness and a pleasant golden hue. Make sure that he does not start to fry.
After half an hour pour sugar in.
And immediately pour in the wine, mix and continue cooking until the aroma of wine disappears.
Then pour in the flour and mix well until smooth. Cook the onion with flour for about five minutes, stirring all the time - otherwise soft onion feathers may stick together in a lump or burn. At the same time, prepare water - not boiling water, but very hot. Often onion soup is cooked in broth, but the most authentic (and simplest) option is in the water.
Pouring hot water into the onion, mix well. Let the soup boil, then reduce the heat to the smallest and continue cooking for another half hour or a little more, all without a lid, stirring occasionally and removing the foam.
Soup is almost ready. Add black pepper and catch the branches of thyme (if you added it). Now you need to prepare croutons with cheese for serving soup.
Cut the baguette into slices obliquely.
We spread the slices on a baking sheet and dry in the oven so that they are slightly grated. It is very tasty when the bread is crispy on top and the middle is soft.
The dried pieces of baguette are rubbed on both sides with garlic, passed through a press or grated on a fine grater.
Pour the onion soup into the fireproof plates, put a crouton on top of each serving and sprinkle with cheese grated on a fine grater.
We send plates to a hot (200 ° C) oven for 3-4 minutes. Well, if there is a grill, it is even more convenient with it. When the cheese melts, you can serve. The most delicious freshly prepared soup is warm, fragrant! Having eaten a plate, you involuntarily reach for the supplement.
There is another, less well-known way of serving onion soup with croutons and cheese - croutons, sprinkled with grated cheese, can be placed not on top but on the bottom of the plates, then pour the soup and serve. This method is suitable for those who do not like to gnaw hard croutons.
Try both options and share your impressions of real French onion soup!