Dish for every day: onion soup in French

Onion soup is a very popular dish that has become a visiting card of France. Traditionally, it is made with meat broth and tinned in pots in the oven. However, recently there have appeared dozens of various options for preparing a classic recipe. Consider a few of the most delicious and popular.

First, the traditional onion soup in French.

To make it you will need: a quarter of a packet of butter, 3 large onions, a tablespoon of flour and a couple of pinch of sugar, 0.5 cups of red wine and as much water, half a liter of beef or meat broth. Onion soup in French is served with baguette and Swiss cheese.

Butter is melted in a saucepan, add sugar and onions, cut into half rings. When the onions are roasted and have an appetizing golden hue, add the flour to the pan and mix thoroughly. Then broth, water and wine are poured into it, and let it simmer for 10 minutes under the lid. Salt and pepper to taste. Baguette is cut into thick pieces, fried in butter. Pieces can be rubbed with a clove of garlic. On each stack a slice of Swiss cheese.

Onion soup in French is poured into pots, put in each 2 pieces of prepared baguette and put in the oven for 10 minutes. When the cheese melts, the pots are taken out.

In addition to the classic, there are many other recipes for cooking onion soup.

A simple and delicious recipe for which you will need: 3-4 pcs. Potatoes, 3-4 medium sized bulbs, 2 packets of melted cheese, fresh herbs, a loaf or 0.5 loaves of white bread.

Potatoes are peeled and cut into thin slices. Onions are cut into 4 parts. Frozen cheese is put in the freezer. On the fire put a 3-liter pan and pour water. When the water boils, lower the potatoes, after five minutes - onions. Cream cheese is rubbed on a coarse grater and added to the pan. Salt. When the potatoes and onions become soft, the fire is turned off. The soup is allowed to cool slightly. Then it is ground on a blender or wipe through a sieve.

Loaf or bread cut into cubes of 1 cm and put in the oven. Ready onion soup with cheese before serving peppers, sprinkle with toasted and crispy toast and fresh herbs.

Another delicious recipe, which slightly resembles onion soup in French:

It will take 5-6 large bulbs, 100 ml. Cream 20%, a couple tablespoons of flour, a loaf for toast, 200 gr. Chicken or beef meat or meat seeds, 1 carrot, 6-7 pcs. Peas of black pepper and bay leaf.

Before you cook onion soup, you need to cook meat broth. To do this, wash the ribs, clean one bulb and carrots, which is then divided into 4 parts. Fold everything in a saucepan, pour a liter of water. Add salt, bay leaf and black pepper peas. Put on the fire and cook for half an hour, stirring occasionally and draining the foam. The resulting broth (about 800 gr) is filtered and poured into another saucepan. The remaining onions are cut into half rings, fried on melted butter. When the onion is browned, flour, salt and a pinch of sugar are added to it. Transfer the contents of the frying pan into a saucepan with broth, bring to a boil and cook over a small fire for half an hour. The cream is poured into the soup for five minutes until ready. Then the contents of the saucepan are ground with a blender. Baton cut into small cubes, which are then separately fried in a skillet with the addition of oil. Received croutons and fresh herbs are added to the ready-made dish

Cream or processed cheese perfectly combined with onions and give the soup a gentle taste. Fans of experimenting can add vegetables to the soup: carrots, pumpkin, bell peppers or tomatoes. This dish is perfect not only for the daily menu, but also be able to decorate the festive table.