How to cook onion soup at home

Onion soup is nothing but a hot stew with floating pieces of fried or stewed onions. Liquid broth is widely popular among the French population. However, the recipe for this drug spread throughout the world and is firmly entrenched in many kitchen books. It makes sense to consider the traditional technology of cooking and variation of onion soup. So let's get started.

Onion soup with sweet pepper

• celery - 1 bunch
• bell pepper - 140 gr.
• onion - 5-6 pcs.
• moderately ripe tomato - 3 pcs.
• white cabbage - 1 kg.

1. First of all, get involved in the preparation of vegetables. They must be washed well, then cleaned from inedible parts. Chop the cabbage, chop the onion in half rings (rings), pepper - in bars, celery - in circles.
2. Optionally, you can cook onion puree soup. But then a blender or combine is useful. Grind all the vegetables in the appliance after preparing them.
3. Add 1.2-1.3 liters. filtered water (cold). Send to the fire and wait for the start of drilling. Stir the contents constantly to prevent burning.
4. Leave for 10 minutes under the lid, simmer until the ingredients soften. 6 minutes before final cooking, add salt, ground pepper, favorite seasonings to the soup.
5. Turn off the stove, let the onion soup reach for 20 minutes. Sprinkle with greens on each serving plate with a stew. Eat with breadcrumbs and creamy sauce.

Onion soup with cauliflower

• sweet pepper - 130 gr.
• cauliflower - 800 gr.
• onion - 6 pcs.
• potatoes - 5 tubers
• carrot - 1 pc.
• celery - 60 gr.
• chicken / vegetable broth - 50 ml.
• salt to your taste

1. Defrost the cabbage if it was originally frozen. Peel the onions and chop them into rings. Free peppers from seeds, grind with bars or rings.
2. Engage in celery by chopping it in circles. Pour olive oil into the pan, fry the onions on it until a golden hue is obtained.
3. Pour the vegetable with filtered cold water in an amount of 800-1000 ml. Let it simmer over medium heat, then reduce power and simmer for another half hour until soft.
4. You can add the “Maggie” cube at this stage or any other seasonings as you wish. Enter the grated carrot, slices of celery. Chop the cauliflower or leave inflorescences, send to the pan.
5. Cut the potatoes into cubes, also add to the general mixture. Cook the soup until the potatoes are tender. Pour more hot water if necessary. Serve the soup with grated cheese.

French onion soup

• butter - 60 gr.
• onions - 160-170 gr.
• sifted wheat flour - 30 gr.
• dry wine (white) - 0.2 l.
• bread for toast - 90 gr.
• Emmental cheese - 160 gr.
• fresh parsley - at the discretion
• salt to your taste
• turkey or chicken broth - 1.4 l.

1. Prepare a pan, send the butter into it, chopping it into cubes. Warm up at medium power, make sure that the product does not burn.
2. Chop the onions in half rings, add to the oil and fry until golden (transparent). Set the burner to minimum power, simmer the contents for about 50 minutes.
3. Stir occasionally so that the onion does not burn. After the specified time, add the sifted flour and wait 6-10 minutes. Stir until the lumps disappear.
4. Onion mass should be caramelized and form a beautiful golden hue. When this happens, proceed to the next step.Pour in turkey or chicken broth, wait for it to boil.
5. Put the stove on the middle mark, cook for 35-45 minutes. After the specified time, add dry wine, wait 10 minutes. Dry the bread in the toaster and cut into cubes.
6. Pour the soup into plates, add crackers and sprinkle with chopped parsley. Rub the cheese directly into the bowl, serve after it is completely melted.

Onion soup

• onions - 500 gr.
• fat cream (from 25%) - 120-140 ml.
• butter - 0.2 kg.
• chicken or turkey broth - 1 l.
• salt and pepper - it tastes

1. Prepare a saucepan to the bottom of which nothing will burn. Put the butter into cubes inside, melt it at medium power. Add the onion sliced ​​in half rings and fry until golden.
2. Then knead and cover, simmer for half an hour. Pour in the salted and pepper broth, cook for 5 minutes. Add cream, continue cooking for about 20 minutes over low heat under a lid.

Leek soup

• laurel - 3 pcs.
• parsley - 30 gr.
• cream - 160 ml.
• broth - 500 ml.
• water - 400 ml.
• flour - 60 gr.
• butter - 140 gr.
• green onion - 1 bunch
• carrots - 1 pc.
• onions - 1 pc.
• celery (root) - 2 pcs.
• salt to taste
• dry white wine - 120 ml.
• allspice - to taste
• potatoes - 200 gr.
• leek - 7 pcs.

1. Peel and wash leeks thoroughly. Send the product in a colander, wait for the liquid to drain completely. Chop onions and green, leeks, celery and carrots. Season the vegetables with the necessary spices.
2. At the same time, melt in a thick-bottomed pan 60 gr. butter. Send prepared vegetables to the container. Pass for 7 minutes, stirring. In the meantime, peel the potatoes and cut them into cubes.
3. Send to a common pot. Also add broth, wine, water and bay leaves to the container. Set the power of the stove to medium heat, wait for boiling. After that, reduce the burner to a minimum, cover with a lid. Boil the ingredients for a quarter of an hour.
4. Wash a bunch of parsley and chop finely. Sprinkle the bulk of the food with fresh herbs. Boil a few more minutes. In this case, the pan does not need to be covered. After that, take out the bay leaves.
5. Melt the remaining butter in a separate bowl, combine the product with flour and mix thoroughly. Boil the mixture in a small saucepan until golden brown. Remove the composition from the fire, pour 400 ml into it. soup broth.
6. Mix the liquid thoroughly and pour back into the common pan. Dip the blender into the soup, turn the dish into a homogeneous mass. Add spices to taste. Cream will be needed as a decoration before serving.

Cream cheese onion soup

• potatoes - 120 gr.
• carrot - 1 pc.
• greens - 20 gr.
• onion - 2 pcs.
• processed cheese (in briquettes) - 180 gr.

1. Fry the onions in a pan, chopping them with slices. After a while, add carrots grated on a coarse grater, continue languishing. When the fry is cooked, turn off the stove.
2. Heat 1.4 L in a pan. filtered water, let it boil. Dice the potatoes and boil until cooked. Add carrot and onion frying, mix.
3. Cook for 5 minutes. During this time, prepare the cheese: cut it very finely and send it to the pan, mix immediately. Pour in your favorite seasonings, salt, simmer until the cheese is dissolved. Serve with greens.

Onion soup with beer

• beef broth - 0.5 l.
• beer - 250 ml.
• french bread - 1 loaf
• vinegar to taste
• Cheddar - 490 gr.
• shredded onions - 1.4 kg.
• thyme - in fact
• garlic - 10 teeth

1. To make the soup according to the planned recipe, the onions must be fried in the oven. Put the necessary amount of vegetable oil on a baking sheet, heat the oven to 120 degrees. Put the onions on a tray.
2. Sauté the vegetable until golden brown. After that, chop the garlic on top of the onion, bake for a couple more minutes.After the specified time, sprinkle the dish with vinegar, add a small amount of thyme.
3. After that, pour the required amount of beer specified in the recipe into the pan. Stew the dish in the oven until the liquid evaporates by about half. If necessary, reduce the temperature in the oven.
4. In parallel, set the pan on the stove, pour the beef broth into the container. Turn on the fire at medium power, wait for it to boil. After that, place the components from the oven in a saucepan, cook over low heat.
5. Chop the loaf into cubes, put on a baking sheet, send to bake. Slice the cheese in parallel. Pour the soup into a plate, put cheddar and croutons in it. Place the dish in the microwave for 1 minute. Serve the soup with salad and boiled beef.

Onion soup is a rather unique dish. If you follow the cooking technology and follow the simple instructions, you can cook a fairly tasty product. Choose the most successful recipe for yourself and delight the household with an unusual soup.

Video: French Onion Soup Recipe