French onion soup classic

The tastiest, original, from ordinary products, for lunch! Classic onion soup is an old French first course served in the best restaurants in Paris. Cook it in your kitchen, especially since it's easier than ever! The delicious aroma will stand all over the house, it's insanely delicious!

katushafin

Recipe author

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Composition / ingredients

servings:

Onion

Butter

Chicken broth

White bread

Hard cheese

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 4 g

Fats 31 % 4 g

Carbohydrates 38 % 5 g

65 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
How to cook French onion soup? Prepare the products. I advise you to take white onion, it is much tastier from it, in my opinion. Choose the highest quality butter - the taste of the soup depends on its taste. It's the same with cheese. Instead of chicken broth, you can take vegetable broth or just water.
Step 2:
Peel and slice the onion, first into quarters, and then into thin half rings.
Step 3:
Take dishes (frying pan, saucepan, saucepan) with a thick bottom and high sides. I have this pot. Melt the butter in it.
Step 4:
Put all the chopped onions in the melted butter.
Step 5:
Fry the onion in oil first over high heat, stirring occasionally. The onion should be gilded - this is the most important thing. This means that the caramelization of sugar has gone, which, by the way, is very much in the onion. It is this process that will give a special flavor to the soup.
Step 6:
Be patient and fry the onion for about 20-30 minutes without leaving the stove. You can turn down the fire. The onion will lose significantly in volume and change color. The aroma when frying will be very tasty! Make sure that you don't burn anything, focus on your stove according to the frying time.
Step 7:
When the onion is ready, pour the broth into the pan, not all at once, but in parts. And start to boil it. When the broth is almost evaporated, pour in the next part and boil it again.
Step 8:
See readiness according to your taste. You can leave the soup thinner, you can boil it to a thick state. Try it with salt. If the salinity of the broth is not enough, add salt.
Step 9:
An integral part of onion soup is baguette croutons. In my case, a loaf) They should be dried to a solid state, either in the oven or in a grill pan.
Step 10:
Pour the onion soup into heatproof bowls. Put one piece of toast on top and sprinkle liberally with grated cheese. Put the bowls in a preheated 200 degree oven, preferably under the grill. The cheese should melt well. As soon as this happens, take it out and you can serve.

You can take any broth for soup - chicken, beef, vegetable. If suddenly it is not there, then just take boiling water.
Together with onions, you can put garlic, it will enhance the taste. Pepper and sometimes thyme are added as seasonings. But I decided to try the pure taste.
In many recipes, white wine, cognac or sherry is added before the broth.

So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.

The amount of water specified in the recipe can be reduced or increased at your request, depending on whether you want to get a thick or more liquid soup.

This is a very popular dish, known for a long time. Onion - the basis of this soup is an easily grown crop, it was available to most poor families. It was enough to have a crust of bread and broth, or even water, to make this soup. The secret of its taste is in the long frying of onions. Onion soup is currently offered in most restaurants in Paris.