ONION SOUP Recipe French onion soup French cheese soup

Publication in the group: First courses

Onion soup with herbs and garlic, as scientists emphasize, has a pronounced healing effect, especially if the liquid base of the meal is chicken broth. The carnosine compound in this composition activates leukocytes (white blood cells), acting as a protective barrier against the penetration of infections into the body, including ARVI viruses. Easy-to-follow recipes will provide first courses with not only healing properties, but also better taste.

General principles of cooking

The creation of onion soup, in contrast to its traditional version, has certain culinary features, but you can master the nuances of preparing this aromatic dish very quickly if you take into account the following culinary recommendations and general principles of the technological process.

Namely:

First you need to get a saucepan with a thick bottom and the same machines that allow you to stably maintain heat, evenly distributing it throughout the contents of the container.
The basic ingredient of the presented soup is a large amount of onion, which, when properly cooked, creates the dominant taste of the finished treat. The best vegetable option is the Vidalia variety, which is distinguished by its slightly flattened shape and high sugar content, which contributes to excellent caramelization of the product and the appearance of a nutty aroma characteristic of onion soup.
The process of preparing the dish is divided into 2 fundamental stages - briefly frying the vegetable, then combining it with the broth and then cooking the soup.
To sauté onions you will need butter/sunflower/olive oil.
Heat the vegetable pieces over medium heat. The processing time for the product can be about 15 minutes; in some recipes, the simmering process lasts up to several hours until the onion fully reveals its aroma.
The resulting vegetable composition should be poured with broth after it reaches a fairly even golden-brown hue, then the almost finished food must be brought to the condition required by the recipe.

In the classic version, onion soup is a rather thick, homogeneous mass, for which at the final stage it can be crushed with an immersion blender to a creamy puree.

Classic French recipe

The composition of the “correct” onion soup traditionally includes elite cheeses Emmental, Gruyère, Roquefort or Brie, but the choice of a certain type of dairy product - hard, processed or soft - is only a matter of preference or financial capabilities.

Onion soup, classic recipe.

Preparation next.

Ingredients

To prepare the dish you will need the components indicated in the table:

List of products	Quantity
Sunflower oil and butter	35–40 ml and 200 g respectively
Granulated sugar	1 tsp.
Beef broth	1.5 l
Vidalia onions (another type of sweet vegetable)	3 kg
White wine	250 ml
Coarse salt	2 tsp.
Laurel leaves	4 things.
Freshly ground black pepper	1 tsp.
Thyme	20 branches
Strong sherry wine (preferably Manzanilla or Fino)
garlic cloves	2 pcs.
Baguettes	2 pcs.

Onion soup (a simple and tasty food recipe can be supplemented with other ingredients for greater nutritional value - cereals, noodles, potatoes) will turn out softer and more flavorful if you replace the beef broth with chicken broth.

Step-by-step cooking process

The sequence of stages of creating a treat:

First you need to chop the onions into half rings.
Now you need to melt the butter in a thick-bottomed saucepan over medium heat.
Then you need to add the sunflower product and chopped vegetables to the melted fat, then continue the process for 15 minutes. with periodic stirring of the mass.
When the onion pieces are slightly browned, pour table salt, regular granulated sugar and pepper into the container. The fire at this stage should be reduced to a minimum.
Next you have to cook the food by simmering for approximately 35–40 minutes. until the mixture caramelizes and the onion turns a distinct golden brown color.
After this, you need to pour wine into the roasting pan, increase the heat, continue to heat the contents of the dish until the liquid has evaporated. This will take about 8–10 minutes.
In the meantime, you need to tie laurel leaves and thyme sprigs into a bunch, pour the broth into the onion, lower the formed “bouquet” into it, and bring the liquid mixture to a boil.
Then you should reduce the heating intensity, adjust the amount of salt and pepper, then cook the mass for approximately 20–30 minutes. in an open form, so that the composition thickens and is saturated with the aromas of spices and herbs.
While the soup is simmering, you need to turn on the oven to the “Grill” option, cut the baguette into slices up to 1 cm thick, bake the bread on both sides until crispy, but not golden brown.
The resulting toasts should be rubbed with garlic.
Next, you need to remove the fragrant bunch from the pan, distribute the soup into heat-resistant bowls, pour ½ tsp into each portion. sherry, lay out 2 slices of baguette, sprinkle the dish with cheese shavings, place the decorated dishes on a baking sheet in an oven heated to 160 °C.
After about 4–8 minutes. the cheese will begin to melt and bubble slightly, indicating the food is ready.

It is recommended to serve the treat in a slightly cooled state, sprinkled with chopped herbs.

In Spanish

The proposed version of the dish has a particularly delicate taste, which can be enjoyed within 30 minutes. from the start of cooking.

Ingredients

To get the soup you will need:

butter - 100 g;
chicken eggs - 4 pcs.;
meat broth - 2 l;
premium flour - 120 g;
onions - 10 pcs.;
heavy cream - 2 tbsp;
white sugar - 50 g;
table salt, pepper - to taste.

Step-by-step cooking process

Sequence of preparation steps:

Initially, you need to free the onions from the husks, then lower the heads into a pan filled with pre-prepared meat broth. The Spaniards prefer to use beef on the bone for the liquid base.
Now you need to boil the vegetables until soft, cool the mixture a little, then blend it with an immersion blender, and then add the remaining broth to the thick mixture.
There is a second option for heat treatment and subsequent chopping of the vegetable. To do this, you need to finely chop the onion, boil it in this form, and then rub the mass through a sieve. Both techniques are successfully used in Spanish cuisine.
In the meantime, you need to dissolve the butter in a frying pan, fry the sifted flour in it with constant stirring, add a little table salt, sugar and pepper to it.
After heating for a short time (about 2-3 minutes), you will gradually pour the prepared broth into the flour mixture, thoroughly rubbing the combined components.
At the next stage, you need to separate the yolks from the whites, beat them with a mixer along with the cream, then pour the resulting mixture into the hot soup, stirring it constantly until a homogeneous mass is formed.
The prepared dish should be poured into deep soup bowls, sprinkled with finely chopped herbs, and served with homemade croutons.

As an appetizing decoration for a decorated dish, Spanish housewives often use chicken/beef meat that is left after cooking the broth. If desired, portions can be sprinkled with fine cheese shavings, which, when hot, will quickly melt to a thin and tender film.

In English

Onion soup (the recipe for a simple and hearty meal from this national cuisine is somewhat different in texture from its French counterpart) in the presented version, its consistency is more reminiscent of a thick stew than a regular first course.

Ingredients

For cooking you will need:

sunflower and butter - 70 ml and 400 g, respectively;
onions of different types (white, shallot, pink) - 2 kg;
Cheddar cheese - 200 g;
chicken broth - 3 l;
garlic cloves - 12 pcs.;
sage leaves - 2 bunches;
baguettes - 2 pcs.;
table salt, pepper - optional.

Step-by-step cooking process

Step by step food creation:

For this recipe, broth made from beef or chicken on the bones is suitable. The main thing is to get a rich base for the soup.
While the broth is being prepared, the onions should be peeled, the white part of the shallots should be cut into thin rings, and the remaining heads should be shaped into half rings.
The garlic cloves must be passed through a hand press, the sage leaves must be finely chopped, setting aside a few plates for decorating the treat.
Now melt the butter in a heavy saucepan until small bubbles appear, then fry the sage and garlic in the hot fat for about 2-3 minutes. over high heat with constant stirring of the mass.
After this, add chopped onion to the container, add salt and pepper to the mixture, then simmer it closed over low heat, stirring the mixture periodically.
After about 40 min. you need to open the container, continue the process until the liquid evaporates slightly, then pour in the prepared broth, season it with salt and pepper, then cook the mixture for about 10 minutes.
In the meantime, you should toast the baguettes, divided into layers, in the oven, under the grill or in a toaster, then rub them with garlic.
The prepared soup must be poured into a heat-resistant serving bowl, placed in each serving with 2 slices of bread, sprinkled with shavings of cheese along with the soup, garnish the food with oiled olives and sage leaves, and then place the decorated containers in an oven preheated to 160 °C.

When the cheese is completely melted and lightly browned, the food container should be removed from the oven, cooled slightly and served.

Mushroom soup with processed cheese

Mushroom soup has amazing taste, the smell of wild mushrooms and cheese. The recipe for this soup is suitable for real gourmets.

Ingredients:

250-300 grams of mushrooms;
processed cheese 200 grams;
spices;
potato;
butter;
carrot;
onions and garlic, herbs.

Preparation:

Chop and wash the mushrooms, finely chop the onion, fry the mushrooms and onions in butter until tender with spices;

We cut the potatoes and put them in a saucepan, fill them with two liters of water; add onions and mushrooms;

Fry the grated carrots in butter and add them to the soup; add processed cheese, herbs and garlic;

Stir until the cheese is completely melted and serve.

With melted cheese

Onion soup with a dairy product is most often prepared according to recipes that include this simple, affordable and tasty component. Processed cheeses dissolve perfectly in hot broth, creating an appetizing milky tint.

Ingredients

To create food you will need:

whole milk - 1 l;
butter - 100 g;
leeks, green feathers, onions - 200, 60, 800 g each, respectively;
filtered water - 600 ml;
processed cream cheese - 200 g;
dried thyme - ½ tsp;
granulated sugar - 1 tsp;
fresh parsley - according to preference;
table salt - 3 tsp.

Step-by-step cooking process

The sequence of stages of obtaining food:

First you need to cut the peeled onions into small cubes.
Then you should melt the butter in a saucepan, then sauté the vegetable pieces in it for 10 minutes. with periodic stirring.
When the mass becomes soft, add chopped onion to it after 2-3 minutes. add the leek rings, chopped into quarters, then continue the process for another 5 minutes.
Now you need to pour drinking water into the container with vegetables, after which you have to cook the mixture over low heat for approximately 20–25 minutes.
Next, you need to add whole milk to the products, heat the mixture to a boil, add pepper, table salt and granulated sugar to the future soup, continue cooking for about 5 minutes.
Then you need to put the thyme in a container, mix everything thoroughly, then turn off the heat and leave the food for up to 10 minutes.
After this, you need to pour about 6-8 tbsp into the bowl. l. soup liquid, pour the crumbled cheese into it, rub it thoroughly with a fork until smooth, then add the resulting mixture to the contents of the pan.

The hot treat should be stirred again, poured into portioned plates, and garnished with parsley leaves.

Processed cheese soup with milk and croutons

Very milky - and very tasty - soup with cheese. Crackers are a must!

Ingredients:

Crackers (preferably homemade) - 100 g
Milk - 1 l
Potatoes - 5 pcs.
Processed cheese - 3 pcs.
Garlic - 3 cloves
Other spices - to taste

Preparation:

Boil the whole peeled potatoes and puree them.

Boil milk in a saucepan, add grated cheese, dissolve it well. After this, add the puree, pressed garlic, salt and mix everything very well.

Serve with small herbs and breadcrumbs.

With lemon

You can add a pleasant, sour tint to the sweetish taste characteristic of onion soup with the help of an ordinary juicy lemon.

Ingredients

To create the dish you will need:

olive oil - 2 tbsp. l.;
vegetable broth - 6 tbsp;
leeks and onions - 900 and 100 g, respectively;
potatoes - 4 pcs.;
grated ginger - 4 tsp;
lemons - 2 pcs.;
citrus fruit juice - 2 tsp;
green onions - 2 bunches;
table salt - according to preference.

Step-by-step cooking process

Step-by-step creation of food:

Initially, you need to heat fresh oil in a thick-bottomed saucepan, then sauté finely chopped onions in a hot mixture until golden brown.
Then you need to add to the vegetable leeks cut into thin rings, potatoes peeled and divided into cubes, as well as pre-prepared vegetable broth.
The resulting composition must be heated to a boil, then reduce the heat and cook the products for about 20 minutes. with periodic stirring until the tuber pieces are soft.
Now you need to cool the composition, use a slotted spoon to remove the solid part from the liquid, transfer it to a blender glass, then grind the products to a puree.
Next, without stopping the operation of the electrical appliance, you need to pour in portions of liquid until a homogeneous mass of the desired consistency is obtained.
All that remains is to season the soup with table salt and lemon juice, mix everything well.

The prepared treat should be poured into plates, the food should be decorated with thin slices of lemons and chopped green feathers. If desired, you can sprinkle the portions with cheese shavings.

Processed cheese potato soup

A light soup without a meat base, quick in technique, but tasty.

Ingredients:

Processed cheese – 400 g
Potatoes - 2 pcs.
Carrots - 1 pc.
Onion - 1 pc.

Preparation:

Cut the carrots into thin slices, and the potatoes into medium-sized cubes. Chop the onion finely too.

Cut the cheese into small cubes.

Pour the curds into boiling water (3l) and dissolve them while stirring. Salt to taste.

When the curds have dissolved, add the vegetables. Wait until softened. Serve with croutons if desired.

Peasant

Onion soup (a recipe for a simple and very satisfying meal today is in particular demand among lovers of healthy food), designed in this version, has become popular for a very understandable reason - it contains exclusively natural products.

Preparation next.

Ingredients

To prepare the food you will need:

butter - 4 tbsp. l.;
homemade sour cream - 1 tbsp.;
premium flour - 120 g;
garlic cloves - 2 pcs.;
large onions - 4 pcs.;
broth (preferably chicken) - 1 l;
egg yolks - 4 pcs.;
grated Parmesan cheese - 8 tbsp. l.;
whole milk - 3 tbsp;
minced chicken - 800 g;
table salt, white bread - to taste.

Step-by-step cooking process

Step-by-step preparation of soup:

First you have to peel the onion, chop it finely, then saute the slices in a thick-bottomed pan in half the amount of heated butter until soft.
After this, you need to lay out the minced chicken, then continue the process with constant stirring, breaking up the lumps that form.
When the meat component is almost ready, you need to add sifted flour to it after 1 minute. While heating, you need to pour in chicken broth, bring the mixture to a boil, then add fresh sour cream, then add whole milk.
Season the resulting mass with salt and pepper to taste, then continue cooking for another 20 minutes. with low heating of food.
While the future dish is simmering, you need to beat the cheese and yolks in a separate bowl, brush the sliced bread with the resulting sauce, and bake the preparations in the oven for 5 minutes. at t 150 °C.

All that remains is to place the bread layers into plates, then pour in the hot onion soup and sprinkle the portions with herbs.

With cabbage

This version of a simple and easy dish using broccoli or cauliflower is a great fast meal option.

Ingredients

To create food you will need:

onion - 1 kg;
carrots - 2 pcs.;
sunflower oil - 60 ml;
chicken broth - 2 l;
laurel leaves - 2 pcs.;
cabbage - 1 kg;
coarse salt, cheese, pepper, fresh herbs - according to preference.

Step-by-step cooking process

Sequence of preparation steps:

Initially, it is necessary to sauté the onion in oil, previously peeled and chopped into thin half rings. It is better to use a cauldron or stewpan as a utensil.
When the vegetable pieces become soft and rosy, you need to place the shredded cabbage in a container, add salt to the mixture, then continue cooking while stirring the mixture periodically for 2-3 minutes.
Then you need to add grated carrots to the fried mass, pour the prepared broth or drinking water over the products (if you are on a strict diet).
Now you need to heat the contents of the pan to a boil, then reduce the heat and cook the ingredients for approximately 8–10 minutes.
All that remains is to season the soup with pepper, throw bay leaves into the broth, mix the ingredients, and then finish cooking.

It is recommended to cool the hot soup a little, pour into bowls, and sprinkle portions with grated cheese if desired.

With noodles

Onion soup (a simple food recipe supplemented with thin dough products) will become especially tasty and attractive if you use homemade noodles.

Preparation next.

Ingredients

To create food you will need:

chicken - 1 pc.;
carrots - 1 pc.;
filtered water - 2 l;
onions - 4–5 pcs.;
noodles - 200 g;
laurel leaves - 2 pcs.;
greens - 1 bunch;
nutmeg, table salt - optional.

Step-by-step cooking process

Step-by-step creation of treats:

First you need to rinse the peeled onions, then cut them into half rings.
Carrots should be cut into strips.
Now you need to process the bird carcass, place it in a pan, and cover the bird with onion slices.
Now you need to fill the food with drinking water and start cooking it over high heat.
When the broth boils, skim off any foam that appears, season the liquid with salt, place laurel leaves, and immediately reduce the heating intensity to a minimum.
Cook the chicken over low heat for about 1 hour, covered.
The finished bird needs to be removed from the pan, cooled, the meat separated from the bones, and cut into small pieces.
In the meantime, you need to put carrots and homemade noodles into the broth, mix the mass well, continue the process until the dough products are ready (about 3-5 minutes from the start of the broth boiling again).
All that remains is to return the chicken meat to the soup, add a pinch of grated nutmeg here, after the mixture has resumed bubbling, turn off the heat.

It is advisable to serve the treat hot, garnish the portions with chopped herbs.

Soup with processed cheese and sausages

A version of a cheap soup with a nutritious taste of cheese, sausages and vegetables.

Ingredients:

4.5 potatoes;
1 onion and 1 carrot;
4 processed cheese;
3 sausages;
a tablespoon of sunflower oil.

Preparation:

Cut the potatoes into cubes and place in boiling water;

Fry onions and carrots in a frying pan;

Then separately fry the sausages, cut into slices;

Add fried meat and sausages to the soup, cut the cheese into pieces, stir and cook until tender.

With cereal

Onion soup is often supplemented with buckwheat, rice, barley or other cereal products. Such additives make dishes especially satisfying and high in calories.

Ingredients

For preparation you will need:

meat broth - 2 l;
sunflower oil - 120 ml;
pearl barley - 200 g;
potatoes - 4 pcs.;
onion and green feather - 8 pcs. and 2 bundles respectively;
mint - 3-4 pinches;
coarse salt, pepper - according to preference.

Step-by-step cooking process

Step-by-step execution of the recipe:

First you need to rinse the cereal well, then boil the product until soft and cooked.
Now you need to finely chop the onion, put it in a saucepan, saute the mixture in oil until soft, then add finely chopped green feathers to the vegetable.
The resulting mass should be mixed well after 1–2 minutes. heating, remove container from heat.
Then you need to fill the pan with broth, bring the liquid to a boil, then place the peeled and cut into small slices potatoes, cook the tuber pieces for up to 10 minutes.
Next, you need to add the contents of the saucepan and mint to the products, then cook the composition for about another 10–15 minutes.
After this, you should move the container away from the fire, grind the solid part of the future soup with an immersion blender, then add the finished pearl barley to the resulting mass.
It remains to continue cooking the products for another 5 minutes, and then complete the process.

The hot soup needs to steep for 15–20 minutes, then serve the food.

How to cook “Onion soup with melted cheese”

In the “Baking” mode, cook the potatoes and chicken fillet at the same time for 20 minutes.

Pour the broth into a separate container. Cut the onion into half rings, fry it in a multicooker bowl, adding a little oil.

As soon as the onions acquire a golden hue, pour in the wine and add flour. Let simmer for 3-4 minutes.

Grate the processed cheese.

Add broth, add chopped meat and cheese. We also add thyme. Set the “Baking” mode for another 20 minutes. You can add grated hard cheese to the finished soup.

Bon appetit!

Useful tips and tricks

The following culinary instructions from experienced chefs will help you prepare the perfect onion soup simply and easily:

As a cheese component, you can use not only expensive types of product, but also proven brands of well-known domestic manufacturers - Druzhba, President, Hochland, Viola, Creamy, Dutch, and other varieties.
The cheese will not stick to the grater if its surface is treated with sunflower oil or the product is left for 5–7 minutes. into the freezer, after which the crumbs will turn out especially crumbly and beautiful.
To chop a large amount of onion and not shed tears, you need to use an original life hack - put a lot of cold drinking water in your mouth, and put the cutting board and knife under the water stream more often.
If a very juicy onion does not “want” to brown, culinary experts recommend pouring a little regular sugar into the pan.
To correctly introduce cheese into soup, you must use the accepted method. The product will not curdle in hot milk (another liquid composition) if you place a small portion of crushed cheese crumbs in a bowl, then gradually add liquid to it, spoonful at a time, continuously rubbing the resulting mass until the chips are completely dissolved, obtaining an emulsion with a smooth and uniform texture.
When choosing the option of aromatic herbs, it is not recommended to use rosemary - the plant’s too rich aroma can overshadow the best shades of other components of the first dish.

To experience the delicate taste of a simple and delicate onion soup prepared according to any of the presented recipes, the finished treat should be slightly cooled - simply pour it from the pan into an elegant earthenware tureen or into deep serving plates.

Recipe 2. Cheese soup from processed cheese with vermicelli

Ingredients

processed cheese – 2 pcs.;

100 g vermicelli;

25 g butter;

potatoes – 200 g;

Cooking method

1. Place the processed cheese in the freezer for half an hour. Then three of them into small shavings.

2. Pour drinking water into the pan and bring it to a boil. Place the grated cheese in boiling water and cook, stirring continuously, until it is completely dissolved.

3. Peel and wash the vegetables. Chop the potatoes into small chunks. Grind the carrots into large shavings. Finely chop the onion.

4. Melt butter in a preheated frying pan. We send carrots and onions into it. Fry, stirring, for seven minutes over medium heat.

5. Place the chopped potatoes in a saucepan. We also send fried vegetables here. Season with pepper and salt. Cook for 20 minutes over low heat. Add vermicelli to the soup. Continue cooking, stirring constantly, for three minutes. Remove from heat and serve with croutons.