Onion soup - 9 recipes classic French, for weight loss

French cuisine has opened for gourmets many amazing flavors. This happened with onion soup. This treat has one main ingredient - vegetable, but the result of culinary experiments exceeds all expectations.

Onion Soup - A Classic Recipe

Ingredients: 1 liter of vegetable broth, 5 large tablespoons of fatty butter, a kilo of onion, half baguette, freshly ground black pepper, 130 g of semi-hard cheese.

1. In order for the classic onion soup to turn out to be truly tasty and aromatic, the chopped vegetable will need to be sautéed for at least 20 minutes. Therefore, you have to be patient.
2. All onions are cut with the finest half rings and laid out in a pan with a thick bottom, in which melted butter is already located.
3. The vegetable is cooked to a caramel-golden color with constant stirring with a spatula.
4. The broth is heated and poured into the finished onion. First, only 1 cup of liquid is added. You need to wait until it evaporates from the mass and only then add the rest of the broth.
5. The treat should be quite thick.
6. Lastly, salt and pepper are added.

Served with crispy baguette slices and grated cheese.

Tasty recipe:French onion soup

How to cook for weight loss?

Ingredients: large white onion, 1 tbsp. a spoonful of vegetable oil, half a liter of vegetable broth, a small carrot, salt.

1. Onions are finely chopped and fried in vegetable oil, at the bottom of the pan. Next, the finished vegetable is transferred to a clay pot along with slices of peeled carrots.
2. Salted broth is added to the container, after which it is put in the oven.At minimum temperature, the pot will languish for 100-120 minutes.

Served onion slimming soup with slices of dried grain bread.

Traditional french onion soup

Ingredients: 730 ml of meat broth, 4 medium onion heads, 160 ml of white wine (dry), 80 g of semi-hard cheese, 60 g of butter, small. a spoonful of wheat flour, 2-3 garlic cloves, a small baguette, salt, a mixture of peppers.

1. The onion gets rid of the husk, after which it is cut into the thinnest half rings. He goes to cook in a pan with melted butter.
2. When the pieces of the vegetable begin to acquire a golden hue, crushed garlic is sent to the onion.
3. Together, the products are passaged for another 6-7 minutes, after which flour is poured out to them. This ingredient will add a light cream tint to the dish and make it more uniform.
4. Pouring in the broth. It is necessary to mix the components well so that there are no flour lumps left.
5. Wine is added to the soup. At this stage, the mixture can be pepper and salt.
6. Under the lid on the smallest fire, the dish will languish for about half an hour.
7. The baguette is cut into thick slices and flushed in a toaster or in any other convenient way.
8. Cheese is rubbed coarsely.
9. Ready soup is poured into a heat-resistant pot. Dried bread is laid on top and the cheese crumbles. Of the varieties of bread, it is best to choose ciabatta or French baguette. Their special structure perfectly absorbs liquid, but does not turn into porridge.

In the oven, French onion soup should brew for 10-12 minutes. If possible, it is worth turning on the grill. During this time, the cheese will melt and become rosy. The dish is immediately served on the table.

With bacon and feta cheese

Ingredients: 5-6 potatoes, 1 liter of vegetable broth, 2 tables. l butter, 1 tsp. sage, as many ground thyme and thyme, 4-5 slices of bacon. 4 large white onions, 180 g salted feta cheese, salt.

1. Finely chopped onions are fried in melted butter. Slices of the vegetable must be cooked until they change color and turn golden. Sage and pieces of bacon are sent to fry. Cooking continues until the meat component is crispy.
2. Cubes of potatoes are boiled in 2-2.5 liters of water until tender. The softened vegetable directly in the pan turns into a puree with the remaining spices. The mass is salted.

Liquid mashed potatoes are served on the table with a frying of onions and bacon. On top of each serving, pieces of feta cheese are laid out.

Onion puree soup - simple and delicious

Ingredients: a kilo of onions, 1 liter of beef broth with vegetables, 120 ml of heavy cream, 2 large tablespoons of flour, a pinch of sugar, salt, freshly ground black pepper.

1. The onion is peeled and chopped very finely. Then it is laid out in a pan with any fat, salted and stewed until soft with occasional stirring.
2. Flour, sugar, freshly ground pepper are laid out in the pan.
3. After thorough mixing, you can transfer the frying to a pan with hot broth. With a weak boil, the future soup is cooked for about half an hour.
4. At the very end of cooking, fat cream is poured into the container. The mass is mashed with a hand blender. Instead of cream, you can use cream cheese.

Ready-made dish with garlic croutons is served.

With cheese croutons

Ingredients: 3 large onions, 70 g semi-hard cheese, salt, 2 slices of white bread, fresh herbs to taste, olive oil.

1. Bread gets rid of the crust and cut into wide short slices. Then it is sprayed with olive oil and sent to the oven on a baking sheet. Croutons are prepared until golden brown.
2. The onion is peeled, finely chopped and fried in a skillet on any fat. It is best to use butter for this. The chopped vegetable will be sautéed for 20-25 minutes with constant stirring. It should become golden, but not burn.
3. At this stage, 170 ml of boiling water is poured into the stewpan, salt is added. The soup is brought to a boil. You can use any spices.
4. The treat is poured into baking tins.Croutons are laid out on top, and grated cheese is poured out.
5. The dish will be baked in the oven for 8-9 minutes.

Garnish with chopped fresh herbs before serving.

Broys Health Onion Soup

Ingredients: a very large onion, half a liter of water, 1 cup of vegetable broth, vegetable oil.

1. The onion is finely cut along with the peel. The upper dirty layer of the skin can be removed, but the next dark one must be left behind.
2. In vegetable oil, slices of vegetable are fried until golden brown.
3. When the onion is ready, cold water pours out to it. The vegetable languishes until completely boiled. Next, vegetable broth is added to the mass.
4. The soup is filtered.

A dish without onions is used. Its secret lies in the use of husks when cooking. It contains a valuable substance with anti-cancer properties. Soup helps with liver and gall bladder ailments, arthrosis, osteoporosis and some other problems.

In a slow cooker

Ingredients: a pound of onion, 5-6 garlic cloves, 1 large spoon of flour, 3 l of chicken stock, olive oil, croutons, cheese, salt.

1. Onions and garlic are finely chopped, and then laid on the bottom of the “smart pot”. Top ingredients are poured with oil.
2. The device is put into extinguishing mode. Products will languish in it for 35-45 minutes. The main thing is not to forget to periodically stir the mass and make sure that it does not burn.
3. Flour, salt spills out into the slow cooker. After this, the products are thoroughly mixed and filled with broth.
4. The device is switched to the “Soup” mode. The soup is brought to a boil and cooked for another 3-4 minutes.
5. The finished treat is poured into ceramic dishes. Croutons sprinkle on top and a large amount of cheese rubs. The container is covered with foil and sent to a hot oven for 12-15 minutes.

Next, the dish is immediately served on the table.

With cream cheese

Ingredients: 3 processed cheese, 800 ml of chicken stock, 180 g of semi-hard cheese, 80 ml of white dry wine, 1 tbsp. spoon of flour, 1 small. thyme spoon, 2 large onions, coarse salt, olive oil.

1. Small pieces of onion are fried in a saucepan in olive oil until golden. As soon as the vegetable is ready, wine is poured into it and flour is poured.
2. After thorough mixing, the dish should boil for 3-4 minutes.
3. Next, the broth is poured into the stewpan, chopped cream cheese, salt, seasonings are added. At this stage, if desired, pieces of chicken can also be sent to the soup.

The finished dish is served hot. A pinch of grated semi-hard cheese is poured into each individual serving.