French onion soup, for the preparation of which at the time of its appearance in the XVII-XVIII centuries, only beef broth, fried onions and bread crusts were needed, is today performed with the addition of wine, cheese and other ingredients. Many variations made onion soup a highlight of the French tradition, which is very popular among culinary experts.

French Onion Soup - A Classic Recipe

Fragrant soup with a warming effect and a sweetish taste, which can be achieved with prolonged passivation of a fairly ordinary vegetable.

Prepared from a minimum set of products:

  • beef on the bone - 300 g;
  • onions - 750 g;
  • crackers - 4 slices;
  • oil (sub.) - 30 ml;
  • oil (drain) - 30 g;
  • salt, pepper, bay leaf - to taste.

The cooking process is as follows:

  1. The beef is washed and boiled in salted and seasoned water to produce 1 liter of broth.
  2. The vegetable is peeled and finely chopped.
  3. Sunflower oil is poured into a stewpan with a thick bottom and a piece of cream is laid out.
  4. Chopped onion is placed in a saucepan with a heated mixture of oils, where it is sautéed over low heat with constant stirring for half an hour.
  5. When the vegetable is browned and the caramelization process begins, the broth is poured into the stewpan.
  6. After boiling, the soup is covered with a lid and continues to cook for about a third of an hour.
  7. Soup is served in portioned plates with dried bread cubes.

French Onion Soup with Cheese

Over time, the classic recipe for onion soup has undergone certain changes. One such innovation is the addition of cheese.

To create a dish according to this recipe you will need:

  • beef broth - 1 l;
  • onions - 1 kg;
  • baguette - 8 slices;
  • oil (drain) - 65 g;
  • cheese (hard) - 200 g;
  • salt, pepper, thyme - to taste.

When cooking:

  1. The onion is peeled and divided into several parts, after which each part is finely chopped.
  2. Oil is melted in a deep pan, where then chopped vegetable is laid out.
  3. The onion is fried for about half an hour until it starts to change color to golden.
  4. After reaching the beginning of caramelization, ¼ of the broth is poured into the pan.
  5. After complete evaporation of the liquid, a similar volume of liquid, salt and thyme are added.
  6. With the next disappearance of the broth, the remaining 500 ml of liquid is poured into the pan.
  7. Baguette slices are dried in a clean frying pan.
  8. Soup after boiling is poured into pots, in each of which 2 croutons are placed and sprinkled with grated cheese.
  9. Two minutes after the pots are in the oven preheated to 200 ° C, the soup is served to the table.

With white wine

Fragrant first course, which adds a special piquancy to the addition of white wine.

To enjoy the taste of the original soup, you must:

  • broth - 750 ml;
  • onions - 1 kg;
  • dry white wine - 120 ml;
  • baguette - 1 pc.;
  • oil (plum.) - 70 g;
  • cheese (hard) - 100 g;
  • salt, pepper, thyme - to taste.

To bring the recipe to life:

  1. The peeled onions are cut in half rings and sautéed in a saucepan with a thick bottom for 10 minutes on low heat and 8 minutes on average to get a golden crust.
  2. Liquid ingredients are poured into the pan, after which the soup is brought to a boil, salted, seasoned and simmered for 15 minutes.
  3. In a lightly greased pan, 6 slices of baguette are fried and laid out in soup.
  4. Cheese is rubbed on top of bread products.
  5. The dish is sent to the oven for 3 minutes, after which it is poured into plates so that each one has a toast with melted cheese.

With red onion

Another option for preparing French soup, in which there is more sweetness through the use of a different variety of the main ingredient.

For cooking, take:

  • broth - 1.2 l;
  • red onion - 650 g;
  • sugar - 10 g;
  • mustard in grains - 8 g;
  • baguette - 1 pc.;
  • flour - 20 g;
  • oil (plum.) - 15 g;
  • oil (sub.) - 40 ml;
  • cheese (hard) - 60 g;
  • salt, pepper, thyme - to taste.

To create a tender soup:

  1. A mixture of oils is heated in a deep pan, where finely chopped onions are then laid out.
  2. Vegetable stewed for 40 minutes over low heat.
  3. 10 minutes before the end of the process, sugar is added to the onion, and at the very end a mixture of mustard and flour is introduced.
  4. The broth is poured into the pan, spices and salt are laid out, after which the liquid is brought to a boil.
  5. After 30 minutes of languishing, the first dish is ready.
  6. Slices of baguette are sprinkled with cheese chips and fried for 2 minutes on the grill.
  7. Onion soup is poured into plates, where two toasts are placed.

With croutons

Cheese is not a required ingredient in onion soup.

Therefore, for those who do not like the taste of this product too much, a recipe is suitable, for the implementation of which they will require:

  • broth - 1.5 l;
  • onions - 1.5 kg;
  • bread - 4 slices;
  • flour - 20 g;
  • oil (drain) - 50 g;
  • cognac - 50 ml;
  • dry white wine - 200 ml;
  • garlic - 3 cloves;
  • salt, pepper - to taste.

To create a dish:

  1. Peeled onions are cut into half rings and sautéed in a pan with a thick bottom along with chopped garlic.
  2. After the vegetables have acquired a golden brown color, flour is added to the pan.
  3. Two minutes later, wine is poured into the contents.
  4. When the liquid has practically evaporated, the broth is poured into the tank.
  5. The soup is mixed, salted and seasoned, after which it languishes for about 30 minutes.
  6. Slices of bread are laid on a baking sheet and dried in the oven until golden brown.
  7. Ready soup is poured into plates, where 5 ml of brandy and croutons are added.

French onion soup in a slow cooker

You can cook onion soup in French using a slow cooker.

To do this, you must have at hand the following components:

  • broth - 1 l;
  • onions - 500 g;
  • baguette - 4 slices;
  • flour - 20 g;
  • oil (olive.) - 50 ml;
  • garlic - 1 head;
  • cheese - 50 g;
  • salt, pepper - to taste.

To enjoy a simple first course:

  1. Chopped onions and garlic are laid out in a bowl, poured with oil and in the "Stew" mode, cooked until golden.
  2. During cooking, stir the vegetables to prevent burning.
  3. After adding the flour, the onion mass mixes well.
  4. The broth is poured into the bowl, salt and spices are added.
  5. In the "Soup" mode, the first dish is brought to a boil, after which it languishes for 40 minutes in the "Preheat" mode.
  6. At this time, croutons are fried in a pan, they are rubbed hot with garlic and crushed with grated cheese.
  7. The soup is ready for tasting.

Onion puree soup

An unusual consistency soup is prepared from the following products:

  • broth - 800 ml;
  • onions - 1 kg;
  • flour - 40 g;
  • cheese (melted) - 100 g;
  • garlic - 2 cloves;
  • oil (sub.) - 50 ml;
  • baguette - 1 pc.;
  • salt, spices - to taste.

The cooking method is as follows:

  1. Chopped onions are sautéed in a saucepan with heated oil until soft.
  2. Then flour, salt and spices are added to the vegetable.
  3. After stirring, the broth is poured into the pan.
  4. After 30 minutes, cream cheese is laid out in the soup and continues to cook until it melts.
  5. The contents of the pan are mashed using a blender.
  6. Garlic is fried in a separate pan, after which bread cubes are laid out.
  7. Crackers are served in a separate bowl for soup.

So, if you want to learn more about French culture, you should start with the kitchen, the highlight of which is considered to be onion soup.

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