There are several variations of onion soup in the kitchens of different countries, then only the recipe of the classic French onion soup was so widely publicized, all thanks to its delicate sweet taste. Last, this soup is due to the correct caramelization of onion rings, after which the onion becomes soft and sticky.
French cuisine - classic onion soup №1
Characteristic features of the classic French dish is the abundance of fragrant herbs (garnish bouquet) and butter - all this is perfectly combined in the basis of this soup and is complemented by delicate notes of young wine and beef broth.
Ingredients:
- butter - 45 g;
- onion - 530 g;
- thyme branches - 4 pcs .;
- laurel leaf - 1 pc .;
- garlic - 2 teeth;
- white wine (dry) - 235 ml;
- beef broth - 920 ml;
- baguette;
- grated cheese - 260 g.
Preparation
Pieces of onions in the soup should be clearly visible, so do not grind it, and divide into rings of medium thickness and let them in the heated oil. Once the onion is clear, reduce heat, put thyme and laurel and start caramelization. Regularly stirring, simmer the onion for about half an hour, after put the mashed garlic in a paste and pour everything with white wine. When the wine evaporates by half, pour the broth and cook all together for another 10 minutes. Take the laurel leaves and pour the soup over clay pots. On top of each serving, put a slice of baguette. What French dish can do without cheese? Sprinkle it from above, without saving, and then place the pots in a preheated oven for 200 degrees for another 10 minutes.
The classic recipe for French onion soup №2
Another authentic version allows the addition of a small amount of flour to onion roast in order to make the final dish a little more dense.
Ingredients:
- onion - 460 g;
- garlic - 3 teeth;
- flour - 10 g;
- red wine (dry) - 115 ml;
- butter - 55 g;
- beef broth - 2,7 l;
- Balsamic vinegar - 15 ml;
- thyme branches - 4 pcs .;
- baguette ;
- grated cheese.
Preparation
Dividing the onion into rings of medium thickness, let them in the warmed butter until transparent. Reduce heat and simmer the onion for another 20 minutes to extract the maximum taste. Sprinkle onion sauce with flour, and after mixing, add crushed garlic, herbs, vinegar and wine. The last in the dish is a transparent broth. After that, the soup is left on the stove for another 15 minutes. Next, the dish is served portion by clay pots, complemented with a slice of baguette and grated cheese. The amount of cheese we do not specify intentionally, since this is the dish in which cheese is concerned with the principle: the more, the better. Place the pots with the soup under the warmed grill and leave the cheese crust grabbed with blush.
Classic French onion soup №3
Despite the fact that the classic onion soup is prepared on the basis of beef broth, you can easily make this dish a vegetarian, replacing the broth of meat with plain water or a decoction of vegetables. The latter option is most preferable, since in this case the dish will be as full as possible with taste.
Ingredients:
- onion - 1.3 kg;
- butter - 65 g;
- broth - 1,8 l;
- red wine (dry) - 75 ml;
- slices of bread, baguette.
Preparation
Start with the classic procedure of caramelizing onion. Simmer onion rings on low heat with butter for about an hour, while stirring regularly. Then pour in the red wine and broth. Additionally, you can put in the soup a laurel leaf and thyme twigs, if desired. After half an hour of cooking, pour the soup over the portioned clay pots, put a slice of bread, sprinkle with cheese and bake at 200 degrees 20 minutes.