French cuisine pampers gourmets with delicate aromas and unusual contrasts of delicate sweetness and salt. A traditional onion-based first course has just such an original taste. The classic recipe for French onion soup is very simple and economical, while the output gives a true culinary masterpiece that leaves no one indifferent.

Classic french onion soup

The most unpretentious execution of Soupe a l’oignon is considered to be a light onion broth, which must be supplemented with cheese croutons. Soup is prepared for about an hour and a half, but does not require any special skills. Try it and you will be surprised how the simple composition will be transformed with proper preparation.

Components:

  • onions - 800 g;
  • butter - 150 g;
  • chicken or lean broth - 1 l;
  • baguette - 200 g;
  • cheese (Gruyere variety) - 150 g;
  • salt, ground spices to taste.

How to cook a real onion soup:

  1. The peeled vegetable should be cut into half rings, melt the butter in a cauldron with a dense bottom, and on low heat begin to sauté the onion. Season with salt and pepper during heating. The process should take 20-40 minutes, during which the pieces will gradually caramelize in oil and acquire a transparent golden hue.
  2. When the edges of the onion slightly darken, add the broth to it, mix the composition thoroughly and allow the liquid to boil a little until a thick state is obtained.
  3. A baguette or loaf is cut into large slices and sent to brown in the oven. Croutons need to be fried on both sides, which will take about 15 minutes. You can use a toaster or microwave.
  4. Cheese coarsely rubbed.
  5. Ready soup is distributed in deep heat-resistant bowls, put on top of croutons and sprinkled with cheese. After that, the portions are sent to the oven for 2-3 minutes, so that the chips are melted and baked.

They eat the dish exceptionally fresh immediately after cooking in a hot, almost boiling form.

Good to know: onion soup is considered dietary and suitable for vegetarians. It is enough to replace the meat broth with water and choose homemade yeast-free bread. The energy value of this dish is usually about 80 kcal per 100 grams.

With bacon and feta cheese

A traditional dish of French cuisine, traveling around the world, has acquired many modifications. So, they began to cook the usual onion dish with white cheese and bacon. This composition is somewhat reminiscent of a soup with smoked meats, and from one presentation it already causes salivation.

 

To prepare an unusual onion soup puree, you will need the following components:

  • potato - 6 pcs.;
  • onions - 4 pcs.;
  • water - 1 l;
  • feta cheese - 200 g;
  • bacon - 80 g;
  • butter - 2 tbsp. l .;
  • sage, thyme, thyme, salt, pepper - to taste.

How to cook a tender soup:

  1. Onions need to be chopped and sautéed in butter until a rosy shade.
  2. Add bacon slices to the roast and season the mixture with sage (half a teaspoon).
  3. Boil the potatoes, pour the broth from it into a separate container, grind it in mashed potatoes and dilute with the right amount of liquid to the consistency of cream soup.
  4. Finely grated feta cheese.
  5. Pour the treats on portioned plates, add the frying to the first dish and season with cheese. And also the dish can be decorated with finely chopped green onions.

They say the recipe is not related to French cuisine, but came from Greece. But even such a delicious dish has an excellent aroma and unique notes of an onion flavor.

Cooking with cheese and croutons

There is a very unusual dietary version of French soup, which can be called not only low-calorie, but also “lazy." There are always components for it in every kitchen, and only half an hour is prepared to eat.

What is needed for 2 servings:

  • onions - 3 pcs.;
  • cheese (any hard) - 150 g;
  • loaf or white bread - 2 slices;
  • salt, white or black pepper, laurel leaf - to taste;
  • water - 1 l.

Quick cooking:

  1. Onions are chopped in half rings and simmered with spices until the broth becomes aromatic and saturated, and the vegetable becomes completely soft.
  2. Not very dried toasts are made from slices of bread, after which they are cut into cubes. If desired, you can grind the loaf immediately and dry from all sides in the oven. It is important that crackers are not callous.
  3. Cheese coarsely rubbed.
  4. Ready onion broth is poured into bowls, seasoned with crackers and grated cheese. No need to bake soup.

This is a liquid and lighter version of the dish, so it certainly won’t harm the figure of a lover of delicious food, even if he “sits” on a diet.

Traditional onion soup from French chefs with wine

In the original recipe, onion soup must be cooked in meat broth with wine and sweet cheese. The delicate taste of creamy vegetable gives an incredible combination with Gruyere and white grapes, and the treat looks luxurious and refined.

Ingredients:

  • white onion - 700 g;
  • garlic - 3 cloves;
  • butter - 40 g;
  • vegetable oil - 3 tbsp. l .;
  • chicken broth - 1 l;
  • semisweet white wine - 250 ml;
  • baguette - 4-6 slices;
  • Gruyere cheese - 150 g;
  • salt, pepper, nutmeg - in moderation.

How to cook French onion soup with wine:

  1. The peeled vegetable is cut in half rings, and garlic is passed through a press.
  2. In a deep pan with dense walls, heat both types of oil by adding sugar. Lay vegetables and simmer over low heat for 15 minutes to an hour under the lid. The onion should acquire a brownish caramel hue.
  3. Spices and wine are added to the prepared mixture, the alcohol is allowed to evaporate, constantly stirring the composition.
  4. Then pour the broth and simmer the soup until it becomes thick in consistency.
  5. The baguette, cut into thin slices, is dried in the oven on both sides until a delicious crust forms. Cheese is rubbed or cut into strips.
  6. The finished liquid is poured into portioned tureens or clay bowls, covered with croutons and sprinkled with cheese chips.
  7. Servings are sent to the oven for 2-3 minutes until the cheese is soft and slightly toasted. Serve the food hot.

Good to know: dishes with melted cheeses must be consumed hot and washed down with alcohol or cooked with alcohol. Then the cheese will not burden digestion, and the recipe will acquire a piquant flavor.

Recipe from Julia Vysotskaya

A well-known hostess offers several of her secrets for cooking aromatic food.

To do this, you need only a few ingredients that are always at hand:

  • onions (large) - 4 pcs.;
  • butter - 125 g;
  • wheat loaf - 4 slices;
  • Swiss cheese - 200 g;
  • water or broth - 1 l;
  • salt, white pepper, laurel. leaf to taste.

Cooking process:

  1. Peel and chop the onion in half rings or quarters. Oil is heated in a deep cauldron over a very slow fire.
  2. Next, the vegetable is laid in hot fat, mixed thoroughly and caramelized for 20-30 minutes. It is necessary to do this in a sealed container so that a special aroma does not evaporate.
  3. The loaf is cut into large slices, which will cover the plate, and dried from 2 sides in the oven until golden brown. Cheese coarsely rubbed. It is advisable to choose Swiss varieties.
  4. To the onion add water or broth, 2 leaves of laurel, spices. Cook for a few more minutes, until the water boils in half.
  5. Ready soup is poured into heat-resistant containers, sprinkled with cheese, covered with croutons and again add chips. Then the portions are languishing in the oven for about 3 minutes, until the top is browned.

Julia claims that the onion itself gives an excellent aroma, so instead of greasy broth, you can fill the soup with ordinary hot water. It will be difficult to resist a fragrant dish.

Fragrant dish from Ilya Lazerson

A feature of onion soup performed by a famous cook is the rich aroma of such food. Two hours of witchcraft at the stove, and French onion soup with wine will pleasantly surprise everyone close to you.

For broth you will need:

  • shallots - 1-2 pcs.;
  • onions - 1 pc.;
  • carrots - 1 pc.;
  • parsley - 3-5 branches;
  • garlic - 2 cloves;
  • chicken - 500 g;
  • cloves, salt.

The poultry meat is cooked until cooked, adding all the vegetable components and spices along the way, after which the broth is filtered.

For soup you need:

  • onions - 4 pcs.;
  • dry white wine - 200 ml;
  • hard cheese - 200 g;
  • baguette - 200 g;
  • salt, sugar, thyme - to taste.

How to cook:

  1. The peeled and finely chopped vegetable in half rings is simmered in melted butter over low heat.
  2. When the pieces are browned and become transparent, add about 0.5 tsp. sugars, spices to taste and wine, allow the liquid to evaporate.
  3. Pour the broth and bring the composition to a boil.
  4. Baguette, sliced, dried in the oven on both sides. Cheese coarsely rubbed.
  5. Ready soup is poured into pots, bread, cheese are added and sent to the oven so that the top is browned. Served portions are sprinkled with parsley and served hot.

So easily you can cook a unique dish, about which many lovers of exquisite dishes have heard. Bon Appetit!

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