Is it possible to add cheese to onion soup? How to make French onion soup

contains cheese
contains onions

My favorite writers, from whom I brazenly stole the idea for Fifteen, recently started another round of the game. Ours also do not stand still: slowly, but we are going the right way, comrades, I really like it, let's continue in the same spirit.

nerely, a participant in the next round, was fascinated by the theme “Flavour of France” and really wanted to get closer to Paris through the kitchen. But she can’t stand complicated recipes, so she deflope from palaba with katsius seeds I had to give up and cook light in all respects, but tasty onion soup with cheese. Very simple, very French.

For onion soup we need:

• 2 processed cheese;
• 3 onions;
• 30 grams of butter;
• 1 liter of water;
• 2 tbsp. dried paprika (pieces);
• a little fresh or frozen dill;
• salt and black pepper to taste.

The melody of the waltz from the film “Amelie” began to sound in my head... Obeying its rhythm, we chop the processed cheese as finely as possible with light movements of the knife.

For onion soup, we cut the onion into not too thick half rings. All three pieces. Now let's cry with joy :))

And then we fry the onion half rings in butter until golden brown and “weightless” consistency.

Boil water in a saucepan, add finely chopped processed cheese and pieces of dried paprika. And stir, stir, stir until the cheese is completely dissolved in the water.

Add the onion to the soup and let it cook for two to three minutes.

And then pour a little green dill into the pan and that’s it! We can say that we haven’t even had time to fully pronounce “onion soup” yet, but it’s already ready.

To make dinner completely and irrevocably French, it is recommended to serve white bread croutons with onion soup.

What? What other croutons? Croutons, just croutons. What Frenchman would eat onion soup without a crispy crouton, eh? :))) Bon appetit!

P.S. I never tire of encouraging everyone to play Fifteen! Moreover, I am excited for the next round, which means that I need TOPICS.

Onion soup– an unusual dish, but very appetizing. Even those who don’t like the spicy vegetable in its pure form like it, because in this soup its bitterness and spiciness are absolutely not felt. This soup is often served with white bread croutons.

How to make onion soup at home

Onion soup, a simple recipe for which is available to everyone, can be quickly prepared at home. The task is not difficult, and therefore even a beginner can cope with it. And the recommendations below will help make the food as tasty as possible.

1. It is important not just to fry the onion, but to bring it to the point of caramelization.
2. To make the caramelization process faster, sometimes sugar is added to the pan.
3. You need to simmer the chopped onion over low heat, stirring occasionally.
4. You can prepare delicious onion soup at ordinary water, chicken or beef broth.

The classic onion soup, the recipe for which is presented below, belongs to French cuisine. The dish turns out incredibly light, but at the same time very satisfying and appetizing. The original version uses beef broth, which gives the dish a special taste. And the aroma will be given to the dish by thyme leaves.

Ingredients:

• white salad onion – 1 kg;
• butter – 60 g;
• beef broth - 1 liter;
• thyme – 7 sprigs;
• baguette;

Preparation

1. Melt butter in a frying pan and fry onions in it.
2. Pour in 250 ml of broth.
3. When it has evaporated, pour in another 250 ml and continue the evaporation process again, adding thyme leaves.
4. Pour in the remaining broth and cook to obtain a medium-thick soup.
5. The baguette is cut into pieces and dried in a toaster.
6. Pour the soup into pots and sprinkle with cheese.
7. Place croutons on top, sprinkle with cheese and place in the oven.
8. Once the cheese has melted, the onion soup is ready.

Fans of various creamy soups will love the pureed onion soup. Its delicate texture, light aroma and satiety will win the heart of even the most fastidious gourmet. And thanks to the fact that all the components are ground in a blender, few will be able to determine what lies at the heart of the savory dish.

Ingredients:

• onion – 1 kg;
• processed cheese – 100 g;
• flour – 2 tbsp. spoons;
• beef broth – 800 ml;
• sugar - a pinch;
• garlic – 2 cloves;
• white bread croutons;
• vegetable and butter.

Preparation

1. Fry the onion in a mixture of oils until soft.
2. Add flour and stir.
3. Add the onion, sprinkle with sugar, pepper and stir.
4. Pour in the broth and cook for half an hour.
5. Add grated cheese and cook until it melts.
6. The finished soup is pureed, covered and allowed to brew.
7. They serve onion.

Leek soup is very easy to prepare; it turns out tender and light. If desired, you can also add carrots to it for brightness. Instead of water, vegetable broth or meat is quite suitable. Like other onion soups, this delicacy is optionally supplemented with white bread croutons.

Ingredients:

• leek – 700 g;
• garlic – 1 clove;
• potatoes – 700 g;
• onion – 1 pc.;
• water – 2 liters.

Preparation

1. Potatoes, onions, garlic and leeks are cut into cubes.
2. Place vegetables in boiling water.
3. Cook over medium heat for half an hour, stirring.
4. A simple onion soup is pureed, salted, peppered and served.

Green onion soup is made unusual by adding starch to it. This component gives the dish thickness, and the eggs make it filling. To green onions did not change the color, it is added at the very end. Then it will retain more vitamins. Chopped dill will also come in handy in this dish.

Ingredients:

• chicken broth – 1.2 liters;
• carrots – 1 pc.;
• corn starch - ¼ cup;
• eggs – 2 pcs.;
• green onions – 1 bunch.

Preparation

1. Pour broth into the pan, add chopped carrots and cook until tender.
2. Starch is diluted in cold water, poured into the broth, and brought to a boil.
3. Beat the eggs in a bowl and pour into the soup in a thin stream, stirring.
4. Add chopped green onions and serve the onion soup to the table.

Onion soup with melted cheese - recipe

With onions - this is one of those dishes when, from a minimal set of available products, a delicacy emerges that is worthy not only of a simple home dinner, but also of a restaurant menu. It is better to use paste-like processed cheeses for it, then they will dissolve in the broth very quickly.

Ingredients:

• chicken broth – 3 liters;
• onion – 700 g;
• butter – 40 g;
• sugar – 2 teaspoons;
• processed cheese – 300 g;
• salt, red and black peppercorns.

Preparation

1. The onion is chopped into half rings.
2. Melt butter in a saucepan, add sugar and stir.
3. Dip the onion into the resulting caramel, add salt, pepper and simmer until light brown.
4. Dip the onion into the broth and cook for 10 minutes.
5. Add processed cheese and cook until it melts.

Onion soup with wine - recipe

Onion soup with white wine, the recipe for which is presented below, is an unusual but very appetizing delicacy. The addition of white wine gives it a piquant flavor. In the finished dish, the smell of alcohol is not felt at all, but the taste is unusual. It is better to use vegetable broth for this soup.

Ingredients:

• onion – 700 g;
• butter – 50 g;
• olive oil – 3 tbsp. spoons;
• garlic – 4 cloves;
• sugar – ½ teaspoon;
• dry white wine – 300 ml;
• broth - 1.2 liters;
• French baguette – half;
• cheese – 250 g.

Preparation

1. Sprinkle a baking sheet with olive oil and lay out the garlic. Place the slices of bread and bake for 25 minutes.
2. Heat the butter together with the vegetable oil. Add chopped onion, garlic, sugar and cook, stirring, until the onion begins to caramelize.
3. Pour in white wine and broth, salt and pepper. After boiling, reduce the heat to low and cook for 1 hour.
4. Pour the aromatic onion soup into pots, place croutons on top, sprinkle with a layer of grated cheese and bake until the cheese turns golden brown.

Onion soup with turkey

Onion soup, the recipe for which is presented below, can be prepared not only with turkey, but also with chicken fillet, it won't be any worse. It is better to use dry white wine, and soy sauce– classic without additives. From the specified number of components you will get 4-5 servings of a delicious, aromatic delicacy.

Ingredients:

• bouillon cube – 2 pcs.;
• water – 1 liter;
• turkey fillet – 300 g;
• onions – 4 pcs.;
• white wine – 100 ml;
• green onion – 1 bunch;
• soy sauce – 50 ml;
• vegetable oil, butter - 2 tbsp. spoons;
• garlic – 1 clove.

Preparation

1. Fry the fillet for 10 minutes and cool.
2. Chop the onion, chop the green onions and garlic.
3. Melt the butter and, stirring, fry the garlic in it for 2 minutes, add green and onions and cook for 5 minutes.
4. Bouillon cubes are diluted in 1 liter of water.
5. The resulting broth is poured over the vegetables, soy sauce is added, brought to a boil, and wine is poured into the soup.
6. The meat is cut into strips, added to onion soup, removed from the heat and poured into plates.

Onion soup with mushrooms

Lenten onion soup is an excellent solution not only for people who observe fasting, but also for vegetarians. The addition of mushrooms adds satiety to the dish, as it is an excellent source of protein. In this case, fresh champignons are used. But other mushrooms will also work. You can safely take even frozen and dry ones.

Ingredients:

• champignons – 100 g;
• onions – 4 pcs.;
• loaf - 4 slices;
• salt, pepper, nutmeg;
• water – 1 glass;
• vegetable broth – 700 ml.

Preparation

1. Chop the mushrooms, add water, salt, bring to a boil, and cook for 10 minutes.
2. Chop the onion into half rings and fry for 20 minutes.
3. Pour in the broth, bring to a boil and cook for half an hour.
4. Add mushrooms with broth, salt, pepper, season nutmeg, bring to a boil and turn off.

Onion soup in a slow cooker - recipe

The slow cooker is famous for the fact that soups in it turn out especially tasty. This is achieved due to the fact that it supports constant temperature, and the products are evenly stewed. It is better not to fry the onions in a slow cooker, but to bring them to the desired caramel state in the “Stew” mode.

Cooking time: approximately 1-1.5 hours.

Cooking steps:

That's it, our onion soup with processed cheese is ready. To make the soup look more elegant and fresh, you can add fresh finely chopped herbs to the already prepared dish or simply arrange it in the form of a sprig.

It is also worth remembering that no one is stopping you from diversifying your dish and not sticking strictly to classic recipes! If you need a thicker soup texture, you can also add pre-cooked soup at the cheese addition stage. mashed potatoes. To prepare the broth, you can use not only chicken, but also beef and lamb. It all depends on your taste and gastronomic preferences.

Making crispy croutons

French classic recipe Onion soup with cheese means serving this dish with white bread croutons. To prepare crispy and fragrant croutons, let's take a few simple steps:

1. Cut white bread into slices. A baguette or yesterday's white loaf is good for this.
2. Place these slices on a baking sheet and dry them in a preheated oven until golden brown. To complement the taste, it is advisable to first sprinkle the croutons with grated cheese or grease them with garlic and various spices.

Croutons can be served either separately from the dish or by placing several slices of toasted bread directly into a plate of onion soup. For the finishing touch, this soup can be additionally topped with melted cheese grated into fine shavings.

Main ingredients (2 servings):

• white onion 6 pcs. (can be replaced with onions),
• Extra virgin olive oil 4 tablespoons,
• butter 15 gr. (1 tablespoon),
• dry white wine 200g. (one faceted glass),
• sugar 2 teaspoons,
• salt,
• thyme,
• black pepper (crush a few peas in a mortar),
• 1 liter broth (or water),
• flour 1 tablespoon,
• Gruyere cheese (can be replaced with Parmesan).
• For croutons:
• baguette,
• garlic,
• vegetable oil.

When was the famous onion soup first made?

To prepare a tasty, satisfying and unusual first course, we will use the recipe for French onion soup, which has been popular in Europe since ancient times. There is a legend that this soup was first prepared by King Louis XV of France. One night, the king wanted to have a snack, and found only butter, onions and champagne in his hunting house.

Mixing and boiling this, the king made the first French onion soup. A soup that was popular during the Roman era is French onion soup. original recipe which included onions, broth and bread crusts. Because of this, such a meager set of cheap products, the soup was considered suitable only for the poor. Today, cheese, oils (olive and butter), wine, and croutons are added to French onion soup.

Cooking a traditional French dish

So how do you make French onion soup in your kitchen? To begin, cook 1 liter of broth. Classic French onion soup uses veal stock. You can cook any other meat broth, as well as use ready-made broth cubes. As a last resort, you can pour 1 liter of water into the saucepan.

Prepare the croutons. In the photo, French onion soup is made with baguette croutons. You can use other bread to suit your taste. Cut the baguette into medium-thick pieces, grate with garlic, fry in a frying pan on vegetable oil. Fry until nice and tough.

Heat a clean, dry frying pan over medium heat. Add 1 tablespoon of sifted wheat flour. Stirring constantly, bring the flour to a light brown color. Remove from heat. Set the toasted French Onion Cheese Soup Flour aside in the skillet to cool.

Peel the onion and thinly slice it into half rings. It is recommended to use white onions with onion soup. Strictly speaking, in botany there is a family - “Onion”, in which there is a species - “Onion”, but this onion has a large number of subspecies.

What we call "onions" are onions that have a yellowish-brown skin. It has a pungent taste and is considered the hottest. White onions are a type of onion, they are not as popular as their yellow brother, which is in vain. Because white onions are more aromatic, have a sweet taste, contain many vitamins, iron salts, sugar and mineral salts, essential oils. And if we are preparing French onion soup, then we will use white onions.

Place a saucepan on the fire. A sauté pan is a cross between a saucepan and a frying pan; a real stewpan is heavy, has thick, high walls and a long handle. Thickness is important for proper sautéing. Pour in olive oil. Remember that olive oil should never be heated above 180 degrees, it should not “smoke”. When the oil is hot, add the chopped onion. Sauté it.

French soup requires sautéing, not frying. Sauteing is cooking in fat at a temperature of 110 - 130 degrees, sautéing is carried out until the onion softens. The following nuance is very important here: onions can be overcooked and dried, therefore, maintain the recommended temperature of 120 degrees. Achieve a caramel color and soft consistency of the onion.

The flour has already cooled down, and it’s time to add it to the sautéed onions. Add in a thin stream, stirring with a whisk. Stir. Next add salt, sugar, butter, pepper. Stir, and as soon as you see that the butter has been absorbed into the onion, immediately pour in a glass of dry white wine, add thyme; Continue sautéing for 2-3 minutes until all alcohol vapors have left the wine.

Please note that thyme (also called thyme) has a specific aroma and taste; you should not add a lot of it. It is best to add a sprig of fresh thyme, and immediately after cooking, remove it from the dish and throw it away. If you use dried thyme to make French onion soup with cheese, use your own taste, but do not add more than 14 teaspoons of thyme.

Add broth to the saucepan and stir. Give it a try. Now is the time to level the taste (forgive the tautology) to your taste - perhaps you should add a little sugar, salt, thyme or pepper.

Bring to a boil, reduce to low, and turn off after 2 minutes. Pour hot into portioned tureens, place crouton on top, and cover with finely grated cheese. It is advisable to take the Gruyere variety of cheese for French onion soup - this is a Swiss cheese, it is hard and yellow, without holes, has a pungent aroma and a nutty taste. Place in the preheated oven for 15 minutes until the cheese is browned.

Make delicious soups at home.

Bon appetit!

Try to cook a masterpiece of French national cuisine. One of the wonderful recipes from this cuisine is onion soup. Previously, this dish was in the diet of the poor; the first mentions of its use were found in Tuscany.
Now this dish can be found on the menu of many French restaurants and is considered traditional dish. You can prepare it at home and get great pleasure. This dish is low in calories and is suitable for those on a diet, or for those who simply love exquisite tastes.
Ingredients:
Broth – 1 l.
Onions – 10 pcs.
Flour – 2 tbsp. spoons
Olive oil
Sunflower oil
Loaf slices (1 per serving)
Hard cheese 100 g.
Pepper
Salt.

Preparation.
To prepare the soup you will need broth. The broth can be either chicken or beef; you can prepare it in advance.
Onion soup is prepared in portions and for one time consumption.
Cooking onions.
Peel 10 onions, fine mode.
Heat a frying pan, add olive oil and fry the onion. While frying the onion, add a little salt and pepper.
Fry until golden brown. The onion becomes transparent and sweet.
To add viscosity to the soup, add 2 tbsp. spoons of flour and fry the onion along with the flour.
Place the fried onion and flour into the pan with the broth. Mix thoroughly and put on fire.
Bring the prepared mixture to a boil and boil.
Cut the loaf into thin slices.
Fry the croutons on sunflower oil.
Place grated cheese on hot croutons.
Place the crouton with cheese in a soup plate and pour in the broth and onions.
Feel the taste of the French dish, bon appetit.