Cooking time: 1 hour 30 minutes

Cost of 4 servings: 255 rubles

Cost of 1 portion: 64 rubles

Ingredients:

Chicken bouillon:

Chicken soup set 350g — 33 rubles

Vegetable oil 50ml - 6 rubles

Carrot 1pc - 3 rubles

Water 1.5 - 2 l

Onion soup:

Bulb onion 1kg - 25 rubles

Butter 150g - 100 rubles

Garlic 2 cloves - 3 rubles

Flour 1 tablespoon - 1 ruble

White wine 100ml – 43 rubles

Salt, pepper to taste

Nutmeg, 2 pinches

French baguette 1/2 piece - 8 rubles

Hard cheese 50g - 33 rubles

Cooking:

Chicken bouillon:

• In a pot for vegetable oil lightly fry the chicken. Peel the carrots and chop coarsely into 4 parts, bake without oil in a pan or directly on a hot stove if you have an electric one.
• Add carrots to chicken and cover with water. Bring to a boil and then put on a slow fire. Boil the broth for about 40 minutes. Remove foam as needed.

Onion soup:

• Chop the onion into thin strips. In a heavy-bottomed saucepan (preferably cast iron), start melting the butter and immediately add the onion. Medium heat is important here: the onion must be fried and stewed at the same time. The frying must be stirred to prevent the onion from burning.
• If you are cooking in a thin-bottomed pot, simmer the onion over low heat. When the vegetables start to darken, squeeze out the garlic. A sign of readiness will be the dark color of the onion. Add flour, mix, and then pour in the wine and mix again.
• Evaporate the wine a little and pour in 700 ml of broth, straining it through a sieve. Cook over low heat for 15-20 minutes, uncovered.

• Season with salt, pepper and nutmeg 3-5 minutes before done. Mix and remove from fire.
• Baguette cut into slices. Dry in a pan so that it becomes crispy on the outside and soft on the inside. Cheese grate on a fine grater.
• Pour the soup into pots, put the croutons on top, sprinkle with cheese and send to the oven on the upper level so that the cheese is well baked. Bake for 3-4 minutes at 200 degrees.
• Allow the soup to cool slightly for 5 minutes before serving.

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

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

Onion soup is thick, aromatic, tasty and warming.

1. To classic onion soup as a result, it turned out to be truly tasty and fragrant, the chopped vegetable will need to be sautéed for at least 20 minutes. Therefore, you will have to be patient.
2. The whole onion is cut into the thinnest half-rings and laid out in a saucepan with a thick bottom, in which there is already melted butter.
3. The vegetable is cooked until caramel-golden color with constant stirring with a spatula.
4. The broth is heated and poured to the finished onion. First, only 1 cup of liquid is added. You need to wait until it evaporates from the mass and only after that add the rest of the broth.
5. The treat should be quite thick.
6. Salt and pepper are added last.

Served with slices of crispy baguette and grated cheese.

How to cook for weight loss?

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

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

Onion soup for weight loss is served with slices of dried grain bread.

Traditional French onion soup

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

The taste of the soup is absolutely not onion!

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 vegetable begin to acquire a golden hue, crushed garlic is sent to the onion.
3. Together, the products are sautéed for another 6-7 minutes, after which flour is poured onto them. This ingredient will add dish light cream shade and make it more uniform.
4. The broth pours in. It is necessary to mix the ingredients well so that there are no flour lumps left.
5. Wine is added to the soup. At this stage, the mixture can be peppered and salted.
6. under the lid at the very small fire the dish will languish for about half an hour.
7. The baguette is cut into thick slices and browned in a toaster or in any other convenient way.
8. The cheese is coarsely rubbed.
9. Ready soup is poured into a heat-resistant pot. Dried bread is laid out on top and 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 be infused for 10-12 minutes. If possible, turn on the grill. During this time, the cheese will melt and become rosy. The dish is immediately served to the table.

With bacon and cheese

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

1. Finely chopped onion fried in hot butter. Vegetable slices should be cooked until they change color and become golden. Sage and bacon pieces are sent to fry. Cooking continues until the meat component is crispy.
2. Potato cubes are boiled in 2-2.5 liters of water until tender. The softened vegetable turns into puree with the remaining spices right in the pan. The mass is salted.

Liquidish mashed potatoes are served with fried onions and bacon. Pieces of cheese are laid out on top of each serving.

Onion Puree Soup - easy and tasty

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

Onion puree soup is a very simple dish.

1. The onion is peeled and very finely chopped. 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 a pan.
3. After thorough mixing, you can shift the frying into a saucepan with hot broth. With a slight boil, the future soup is cooked for about half an hour.
4. At the very end of cooking, heavy cream is poured into the container. The mass is pureed with an immersion blender. Instead of cream, you can also use processed cheese.

The dish is served with garlic croutons.

With cheese toasts

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

1. The bread gets rid of the crust and cut into wide short pieces. Then he sprays olive oil and goes to the oven on a baking sheet. Cook croutons until golden brown.
2. The onion is peeled, finely chopped and fried in a saucepan 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 turn golden, but not burnt.
3. At this stage, 170 ml of boiling water is poured into the saucepan, salt is added. The soup is brought to a boil. You can use any spices.
4. The treat is poured into baking molds. Croutons are laid out on top, and grated cheese is poured out.
5. The dish will bake in the oven for 8-9 minutes.

Garnish with chopped fresh herbs before serving.

Onion soup for health according to Broys

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

The secret of the soup lies in the use of the husks in cooking.

1. The onion is finely cut along with the peel. The top dirty layer of the skin can be removed, but the next dark layer must be left.
2. In vegetable oil, pieces of vegetable are fried until golden brown.
3. When the onion is ready, it is poured into it cold water. The vegetable languishes until completely boiled. Next, vegetable broth is added to the mass.
4. The soup is being strained.

The dish is used without onions. Its secret lies in its use in the preparation of the husk. It contains in its composition a valuable substance with anti-cancer properties. Soup helps with ailments of the liver and gallbladder, arthrosis, osteoporosis and some other problems.

In a slow cooker

Ingredients: half a kilo of onions, 5-6 garlic cloves, 1 large spoonful of flour, 3 l chicken broth, olive oil, croutons, cheese, salt.

1. Onions and garlic are finely chopped, after which they are placed on the bottom of the "smart pan". From above, the ingredients are poured with oil.
2. The device is switched to 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 are poured into the multicooker. After that, the products are thoroughly mixed and poured 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 spill out from above, and rub a large number of cheese. The container is covered with foil and sent to a hot oven for 12-15 minutes.
Onion soup with cheese will keep you warm in bad weather.
1. In a saucepan, small pieces of onion are fried 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 processed cheese, salt, seasonings are added. At this stage, if desired, pieces of chicken can be sent to the soup.

Many years ago, such a soup was considered the food of the poor, but today it is a delicacy in Russian or french cuisine, which is recommended to eat even when losing weight. The first is so popular because you can cook it with the addition of different products: chicken, pork, bacon. If you put melted cheese, you get an excellent cream soup.

How to make onion soup at home

Eating the first thing for lunch is very good for digestion, and you diversify your usual menu with such a soup.Cooking onion soupat home does not require any expensive products or special culinary skills, so even a beginner will master the process. The consistency of the finished hot dish is very tender and pleasant, even a child will eat it with pleasure.

How long to cook onions in soup

Before preparing the onion mass and serving dining table, each hostess needs to familiarize herself with all the conditions of preparation, because you need to do everything right.onion cooking timeshort, about 10 minutes. Experienced chefs it is recommended to lay vegetables (onions, carrots) fried to a golden color 5 minutes before turning off the fire.

Onion soup - recipe with photo

The classic version of French cuisine is a large amount of onions in the composition and lean broth with cheese and fresh croutons. It is worth noting that the broth can be meat or vegetable. The second option is more suitable for those who are in the process of losing weight. There are differentonion soup recipes, because every housewife does not miss the chance to experiment with the ingredients.

In French

Even if you're on a diet, that doesn't mean you can't treat yourself to a delicious meal.French onion soupjust right for these purposes, because it is impossible to get better from it, and the aroma and texture will not leave indifferent even those who do not like this vegetable or the first one. It is worth noting that the calorie content of the dish is 77 kcal per 100 grams, so a bowl of soup will not harm your figure.

Ingredients:

• onions - 4 pcs.;
• flour - 1 tbsp. l.;
• oil (drain) - 50 g;
• cheese (Emmentaler) - 150 g;
• broth (chicken) - 1.5 l;
• parsley, salt - to taste;
• toast bread - 100 g;
• wine (dry white) - 200 ml.

Cooking method:

1. Put the butter in a saucepan, heat over medium heat. Make sure it doesn't burn.
2. Add the chopped onion to the oil, season with salt and sauté until translucent.
3. Turn the heat under the pan to a minimum, leave the mass to languish for about an hour, do not forget to stir.
4. Pour the required amount of flour 5 minutes before turning it off, mix everything well so that lumps do not form.
5. If the onion mass has caramelized and the rings have become a beautiful golden brown color, this means that you can proceed to the next stage of cooking.
6. Add the broth, bring the liquid to a boil, reduce the gas a little and continue to cook.
7. After 40 minutes, pour wine into the pan with onions, then boil for another 10 minutes.
8. Spread the slices of bread on a baking sheet, dry a little until they are browned.
9. Serve the onion mixture, pouring a piece of toast into each plate, crushing it with grated cheese and chopped herbs.

For weight loss

The dish that you see in the photo below - great option for those who are on a diet, also suitable for those people who prefer proper nutrition. Each housewife can cook such a soup, because for this you do not need to have rare or expensive products. Learn how to cookdiet onion soup for weight lossto always stay in shape and at the same time not starve.

Ingredients:

• Red Bell pepper- 2 pcs.;
• onions - 6 pcs.;
• celery - 1 bunch;
• tomatoes - 2-4 pcs.;
• cabbage - 1 head.

Cooking method:

1. Wash and clean prepared vegetables. Cut into slices, you can use a knife or use a food processor.
2. Pour food with clean cold water.
3. Bring to a boil, stir, leave the vegetables to cook for 10 minutes. Cover the container with a lid, continue to cook until all the ingredients are soft.
4. 5 minutes before the end of the process, salt and pepper the onion mass, add finely chopped celery.

Leek

Looking for recipes on how to cook an original hot dish for lunch?- an ideal option that is suitable for children and adults, its aroma and taste are simply mesmerizing. Take a look at the photo of how the soup will turn out in the end, and start cooking. The consistency literally melts in your mouth, so you will sincerely enjoy delicious, light and healthy food.

Ingredients:

• cream - 150 g;
• Bay leaf- 2 pcs.;
• parsley - 1 bunch;
• broth, water - 3 cups each;
• oil (drain) - 150 g;
• flour - 2 tbsp. l.;
• carrots, onions - 1 pc.;
• celery root - 2 pcs.;
• onion (bulb) - 1 pc.;
• salt, pepper - to taste;
• wine (dry white) - 0.5 cups;
• potatoes - 170 g;
• leek - 8 pcs.

Cooking method:

1. Leave the white and pale green parts of the leek, rinse, then place in a colander.
2. Salt and pepper chopped leeks and onions, carrots, celery, sauté everything in a saucepan with butter (about 8 minutes), stir constantly.
3. Add potato cubes to the onion mixture, pour everything together with wine, broth, water, throw in the bay leaf. Bring to a boil, then cover the container with a lid and simmer for 15 minutes.
4. Sprinkle the onion mass with parsley, boil for another 5 minutes with the lid open, remove the bay leaf.
5. Melt the remaining butter in a separate bowl, add flour. Boil the sauce, stirring all the time until golden brown. Remove from heat, add 2 cups of liquid from the soup to the sauce, mix, combine the contents of two saucepans.
6. Blend the ingredients until smooth with a blender, season to taste.
7. Whip the cream, garnish with onion mass when serving.

cream soup

Using this vegetable, every caring housewife can cook very tasty and no less healthy first courses.does not require the presence of any exquisite ingredients, although it is considered a French delicacy. Depending on your culinary preferences, you can add different products to get a truly aristocratic dish.

Ingredients:

• oil (drain) - 200 g;
• cream (fatty) - 0.33 cups;
• broth (chicken and vegetable) - 4 cups each;
• onions - 10 pcs.;
• pepper, salt - to taste.

Cooking method:

1. Melt 6 tbsp. l. butter in a saucepan. Pour in almost all of the chopped onion. Stir, cover the container with a lid and cook over low heat for 30 minutes. The product should become soft, but not brown.
2. Add broth, salt and pepper the mass. Bring to a boil, reduce heat and simmer for another 5 minutes.
3. Cool the resulting onion mixture, mix until smooth. Return soup to rinsed pot.
4. In another pan, melt more butter, add the remaining onion there and cook until it becomes soft and transparent. Then remove the lid, leave on fire until browned.
5. Add the cream to the first pot, but do not boil any more. Mix the contents of both pots, mix well.
6. Serve the onion dish immediately after cooking.

With melted cheese

There are many variations of this French cuisine dish.Recipe for onion soup with cheeseis one of the simplest examples. The first one turns out to be very tasty and fragrant, it brings special notes to the taste processed cheese. The main thing you need is to step by step put the products in the pan, then you will get the perfect dish, useful for all family members.

Ingredients:

• carrots - 1 pc.;
• oil (veg.) - 3 tbsp. l.;
• processed cheese - 200 g;
• onions - 3 pcs.;
• greens, salt - to taste;
• potatoes - 3 pcs.

Cooking method:

1. Put a pot with a liter of cold water on the fire.
2. Cut the peeled onion in any shape - half rings, cubes. Fry until soft, then add the grated carrots, continue the process until the vegetables turn golden.
3. Cut the potatoes into cubes, send to the boiling onion-carrot liquid. After boiling again, add the prepared vegetables and finely chopped processed cheese.
4. Salt, pepper, cook until the potatoes are completely cooked.
5. Serve the onion mass, garnished with herbs.

According to Broyce

Rudolf Breuss is an Austrian healer who saved the lives of many people with a 42-day fast. During this period, only juices and herbal infusions were allowed to be consumed.Broyce onion soup for osteoporosiswill help anyone who wants to recover from an unpleasant disease. The main secret such a dish - you need to drink it in the form of a broth, in which there is not even the onion itself.

Ingredients:

• oil or fat - 10 g;
• water - 0.5 l;
• onion - 1 pc.

Cooking method:

1. Cut the prepared large onion in the peel into small pieces.
2. Fry the product on a hot brazier until it becomes golden brown.
3. Boil the main ingredient in the specified amount of water until tender.
4. You can add vegetable broth if you like.
5. Mix everything well, strain with a sieve.
6. Drink the resulting fluid regularly.

In a slow cooker

Who would have thought that the onion delicacy shown in the photo was used only by the poor many centuries ago. Today it is hot - a delicacy in French restaurants, and it is popular with us. Familiarize yourselfhow to cook onion soup in a slow cookerstep by step and you will get a very tasty, tender and fragrant texture that you can feed all family members.

Ingredients:

• flour - 1 tbsp. l.;
• salt - to taste;
• oil (drain) - 200 g;
• broth (beef) - 2 l;
• onion - 600 g;
• baguette - 1 pc.;
• cheese - 150 g.

Cooking method:

1. Melt the butter in the multicooker bowl, add the chopped vegetable. Leave the technique for 30 minutes in the “Extinguishing” mode until the product becomes creamy.
2. Warm up the broth.
3. Prepare the croutons: butter slices of bread on both sides, fry in a pan until browned.
4. Sprinkle the finished side of the toast with grated cheese, cover the dish with a lid for a couple of minutes.
5. After half an hour, switch the slow cooker to “Baking”, add flour to the almost finished product, mix and cook for about 10 minutes.
6. Salt, pepper, pour hot broth, cook for another 10 minutes.
7. Pour the finished soup into bowls, put a toast in each, sprinkle with herbs.

benefits of onion soup

This dish is rich in various nutrients that are part of the main product. If you cook it correctly, then you will get not only tasty hot, but also healthy. Many people are interestedbenefits of onion soup? It has many important properties for the human body:

1. Produces antibacterial effect. If you include the dish in your regular diet, you can easily strengthen the immune system, which will protect you from various kinds of bacteria.
2. Provides a person with folic acid. This element plays an important role for those who want to improve the work of the main body systems.
3. Contains a lot of iron, which is necessary to maintain the density and viscosity of the blood. Regular consumption of onion soup will prevent anemia, blood thinning, increase strength and ensure the health of blood cells.
4. The dish is rich in vitamins A, E and C, which ensure the normal functioning of all processes in the body. Eating such a soup is useful even for those who have recently undergone surgery, then the chances of a quick recovery increase markedly.

Video: how to cook onion soup - a master class from Ilya Lazerson

Diet with onion soup for weight loss - reviews and results

Tatyana, 45 years old

She underwent a major women's surgery. The children took care while she was in the hospital, they brought food. The daughter-in-law read about the miraculous effect of hot with onions. I don’t know if it was from him, but after a week I felt noticeably better, I was even able to walk along the corridor without slouching.

Maria, 22 years old

The onion diet was advised by a friend with whom we go to the gym together. I can say that eating this soup for 7 days helped me get rid of a couple of extra pounds, so I highly recommend it to those who play sports and take care of their health.

Onion soup is perhaps the most controversial French dish. Surely everyone who met the mention of him in novels imagined a liquid broth in which a boiled onion floats alone, and was perplexed - how THIS can be considered a delicacy. Some lovers of French literature honestly tried to make soup from one onion, simply by boiling it and even grinding it in a blender, and were even more perplexed. It so happened that cursory mentions of French onion soup in books without detailed descriptions its taste and method of preparation for a long time caused distrust of French cuisine among people who are poorly familiar with it.

Onion soup has been known since Roman times. At that time, onions were available to ordinary people, so they were used to make soups.

The recipe for French onion soup that we know today originated in France in the 17th century, and included other products besides onions, but the secret of the soup lay in the correct processing of the main ingredient. Properly sautéed onions will make the soup truly fragrant. The highlight of this dish is that when the onion is fully cooked, white wine is added to it, which gives the soup flavor and special taste.

According to a famous French legend, onion soup was once cooked by Louis XV himself. The king was on a hunt and was forced to spend the night in a hunting lodge. At night, Louis XV got hungry, but apart from onions, butter and champagne, the king could not find other products throughout the house. At the request of the king, all the listed ingredients were mixed, and it was then that the first French-style onion soup appeared, prepared by the monarch himself.

How to make onion soup at home

Onion soup with gorgonzola cheese

Ingredients:

• 5 heads of onions,
• 100 g gorgonzola cheese
• 5 st. l. butter,
• 25 g Swiss cheese
• 2 tbsp. l. brandy,
• bread crumb,
• nutmeg on the tip of a knife
• ground black pepper,
• salt to taste.

Cooking

Fry the chopped onion in oil, pour in 1.5 liters of water, add salt, pepper and nutmeg. Put sliced ​​and oven-dried bread in a pot, add gorgonzola cheese and pour onion soup no more than ¾ of the volume, pour in cognac, add grated Swiss cheese. Cook in the oven for 25 min.

Onion soup with lamb

Ingredients:

• 400 g lamb,
• 800 g onions,
• 2 tablespoons melted fat,
• 3 tablespoons greens (chopped)
• to taste - pepper, salt

Cooking method

meat cut small cubes, fry until formed golden brown, add finely chopped onion and continue to fry for 5 minutes, then pour hot water and cook at a low boil for 40-50 minutes, season with salt, black pepper. When serving, sprinkle the soup with chopped herbs.

Onion stew with croutons

Ingredients:

• 1 chicken breast
• 4-5 potatoes.
• 8—9 pcs. onions (preferably silver).
• 1 carrot
• butter for frying,
• bread,
• greenery,
• peppercorns,
• 3 liters of water.

Cooking method

From chicken breast cook the broth. Remove the breast and strain the broth. Put the diced potatoes into the broth and simmer for 20 minutes over low heat. Cut the onion into thin half rings, fry in oil until translucent. Then put the carrots cut into thin strips and fry until golden brown. When the potatoes are almost ready, put the pitted meat, onions and carrots into the pan. Salt, season with spices and cook for another 3-5 minutes.

Divide soup between bowls before serving. In the middle of each plate, lay croutons (pieces of bread, dried and fried in oil on both sides). Place a handful on top of the croutons grated cheese. Since the soup is hot, the cheese will melt quickly. Decorate the dish with finely chopped herbs.

Piyova - Uzbek onion soup

For 2-3 servings:

• 10 bulbs (about 1 kg) of any variety
• 0.5 kg of bones, from which the meat is practically removed
• 50 g vegetable oil.
• Salt and pepper to taste

Cooking

First, clean and cut the onion. It doesn’t matter at all how - rings, half rings, thin, thicker ... The sharper the knife, the more guarantee that the bow will not knock out a tear.

In a cauldron or wok, heat up the oil and put the bones.

Fry the bones very well, until the shreds of meat remaining on them are dark brown.

Then lower the temperature and pour in about half a liter of hot water. Fried bones need to be boiled at a moderate boil for about 20 minutes. After that, you need to increase the temperature and evaporate the remaining moisture so that only fat remains.

We will remove the bones from the fat - they have done their job and we no longer need them. Let's put the cauldron aside so that it cools down, take out all the "excess" from the fat - fragments of bones, meat fibers, which invariably gets into the oil during frying.

We return the boiler to the stove, add the onion to it and, constantly stirring it, adjust the temperature under the dishes so that the onion does not fry, but languishes. It is very important!

Fried-half-fried onions in this dish we absolutely do not need!

Cover the cauldron with a lid and simmer the onion, stirring it constantly, for at least two hours. It's minimum! At the same time, we will observe how it will change color during languor - from pale white to intense cream. After two hours of languor, pour about a liter of boiling water into the onion, let it simmer gently for 3-4 minutes and salt to taste.

Pepper - black or red - it is better to add directly to the plate.

Onion soup according to the recipe of the Polish king Stanislav

Ingredients

For 500-600 ml of water

• 1 loaf of bread with crusts
• 100 g butter
• 4 large onions
• 1 st. l. seasoning mixes (rosemary, basil, thyme, garlic, sage)
• 1 st. l. salt
• ½ st. l. ground black pepper

Cooking

Cut off the crust from the bread, cut it into pieces and fry in a dry frying pan for 3 minutes. Mix the resulting croutons with half the butter and fry again until they are crispy, then transfer to a plate.

Cut the peeled onion into half rings and carefully separate them from each other. Melt the remaining butter in a saucepan and fry the onion until golden brown, add the croutons and fry for another 5 minutes.

Pour boiling water into the pan, add seasonings, salt, pepper, cook over low heat for 15 minutes.

Traditional onion soup

Products:

• 2 carrots
• 1 parsnip root
• 4 onions
• 3 art. spoons of vegetable
• oils
• spices and salt to taste

Cooking

Peel the onion and chop finely. Grate the peeled carrots and parsnips on a coarse grater or chop finely. Place the prepared foods in a saucepan with a thick bottom, pour in the oil, salt. Stir and simmer covered for 20 minutes, stirring occasionally. Add spices. Pour in 1 liter of hot water. Boil 10 minutes after boiling.

Onion soup with chicken broth

Ingredients:

• 2 chicken drumsticks
• 500 g onion
• 180 ml white wine
• 100 g wheat croutons
• 100 g cheese
• Greenery
• pepper

Cooking

Shanks pour 1.5 liters of water, boil with salt until tender. Remove the bones, cut the meat. Chop the onion and lightly fry in half the oil. Season with pepper. Pour into hot broth and simmer for 15 minutes. Salt, pour in the wine. Fry the crushed almonds in the remaining oil, add to the soup, stir, warm. Pour into bowls. Put pieces of meat and croutons in each plate. Sprinkle with grated cheese and chopped herbs.

Onion soup with cheese

Ingredients:

• 5 onions
• 3 art. crushed almonds
• 150 g hard cheese
• 5 sprigs fresh herb basil
• a pinch of dried herbes de Provence
• ground black pepper
• 4 tbsp. tablespoons of vegetable oil

Cooking

Cut the onion into half rings and fry for 5 minutes in half the oil, seasoning with a mixture of herbs. Pour boiling water, salt and pepper, cook for 7 minutes. Add grated cheese and cook for 2-3 minutes, stirring, until melted. Fry the almonds for 3-4 minutes in the remaining oil and sprinkle over the finished soup in bowls. Garnish with basil sprigs.

French onion soup

Ingredients:

• 500 g onion
• 2-3 tbsp. tablespoons of vegetable oil
• 1.5 l vegetable broth
• 3 art. crushed almonds
• 180 ml white wine
• 2 slices wheat bread
• 150 g hard cheese
• rosemary greens
• pepper

Cooking

Chop the onion and lightly fry in half the vegetable oil. Season with pepper. Put the prepared onions in the hot broth and boil for 15 minutes. Salt, pour in the wine. Fry the crushed almonds in the remaining oil, add to the soup, stir, warm. Pour into bowls. Place a slice of toasted bread on each plate and sprinkle with coarsely grated cheese and rosemary.

Czech Onion Soup Puree

Ingredients:

• 300 g onion
• 200 g leeks
• 8-10 potatoes
• 100 g curd cheese
• 2 tbsp. butter spoons
• 100 g wheat croutons

Cooking

Chop the onion, cut the leek into rings. Fry in butter until soft. Boil potatoes in 2 liters of water (leave the broth), peel. IN potato broth lay out the prepared potatoes and onions. Salt. Puree with a blender. Add grated cheese, warm but do not boil. Add croutons to bowls of soup.

English onion soup

Ingredients:

• 600 g onion
• 20 cm celery stalk
• 2 tbsp. butter spoons
• 2 tbsp. spoons of flour
• a pinch of ground nutmeg
• 1 liter of milk
• 2 garlic cloves
• 3-4 slices of white bread
• Pepper

Cooking

Saute chopped onion and celery until soft with butter. Enter the flour, cook, stirring, 5-7 minutes. Pour in, stirring, a thin stream of milk. Season with nutmeg, salt and pepper. Add crushed garlic and pieces of white bread to the plates.

Onion soup - a classic recipe

Ingredients:

• 5 heads of onions,
• 1 carrot
• 40 g parsley root,
• 100 g celery
• 50 ml vegetable oil,
• 2 tbsp. l. flour,
• salt to taste.

For croutons:

• 5 slices wheat bread
• 3 art. l. grated cheese
• 3 art. l. vegetable oil.

Cooking

Boil 1 onion, chopped carrots, parsley root, celery, salt. Coarsely chop the rest of the onion, fry in vegetable oil with flour until golden brown, pour in a little broth and simmer for 8-10 minutes. Add to vegetable stock and bring to a boil. Make croutons by sprinkling them with cheese. Serve soup with croutons.

Soups are very useful for the human body, their daily use normalizes the work of the stomach and the entire digestive tract, so do not neglect this important dish from the point of digestion. If you don't like soups, then maybe you just haven't found something for yourself yet. best option this dish. Onion soup is very popular in European countries, and in France it has become one of the traditional French dishes. The thing is that it is prepared very quickly and easily, and the products necessary for its preparation are in general availability. Onion soup is also cooked in Russia, there are even several options for preparing this simple dish.

French onion soup. Classic variant

To recreate classic version traditional French onion soup, take the following products:

• 3 medium sized onions;
• 50 grams of butter;
• chicken bouillon;
• 100 ml. dry white wine;
• one st. a spoonful of flour;
• salt, sugar to taste;
• 100-150 grams of grated hard cheese;
• crispy baguette.

The soup is prepared as follows:

• Cut the onion into rings and fry it in butter until it appears golden brown.
• Salt the prepared onion and add one teaspoon of sugar to it, then increase the heat, add a tablespoon of flour and fry everything well for several minutes.
• Carefully pour the wine and half of the broth into the cooking onion.
• After 5-10 minutes, pour in the rest of the broth and bring the soup to a boil. The soup should be in a boiling state for 10 minutes, after which it is ready to eat.
• Pour the finished soup into ceramic pots or deep plates and sprinkle well with grated cheese on top.
• This soup should be served exclusively with a crispy baguette.

Cold onion soup

A cold version of the traditional French onion soup was invented by a French chef who worked in New York for a long time, so this soup can rightly be considered the American analogue of the French dish.

To make this soup you will need:

• leek;
• meat broth or plain water;
• potato;
• cream;
• butter;
• lemon juice;
• salt, pepper to taste.

The cooking process itself is as follows:

• The onion should be cut into cubes and fried together with the white part of the chopped leek in well-heated butter for 15-20 minutes.
• Add fresh potato cubes to the fried onions.
• A few minutes after adding the potatoes, pour in a liter of broth or plain water and cook the soup until the potatoes are ready.
• Salt and pepper the almost ready soup to taste, then add the juice of one lemon and 300 ml of cream.
• Cool the soup a little and beat it with a blender until smooth.
• Garnish the finished soup with finely chopped green onion or any other greenery.

French Onion Soup

This is the easiest onion soup recipe ever. To prepare it, you will need some free time and some products, such as:

• several heads of fresh onions;
• 300 grams of crackers;
• 100-150 grams of creamy soft cheese;
• a liter of vegetable broth or plain water;
• 50 grams of butter;
• salt and pepper to taste.

Cooking:

• First of all, chop all the prepared onions.
• In melted butter, fry the chopped onion well and salt it to taste.
• While the onion is sautéing, bring a pot of water or vegetable broth to a boil.
• Dip the onion fried until golden brown in boiling water, add croutons and soft cream cheese. Salt and pepper to taste and let the soup cool slightly.
• Using a blender, turn the finished onion soup into a puree soup.
• Ready soup should be served with croutons or crackers.