Onion soup with cheese recipe is simple. Onion soup with cheese

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 Prepared in portions and for one time use.
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.

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.

There is nothing better than French cuisine! She always exudes sophistication. One of the common first courses of French cuisine is. According to one version, it came to us from poor areas of Paris, where onions were the only readily available food. .

According to another version, it became the work of King Louis the Beloved, who, being hungry, prepared a dish from what he found in his hunting lodge. In any case, today it is served even in the most expensive restaurants in France. For extra piquancy, add cognac or dry white wine to it before serving and infuse it a little in a closed saucepan.

Ingredients for onion soup with cheese

• 4 onions,
• piece of chicken (for broth),
• 1 liter of water,
• 1 carrot,
• 2 tablespoons flour,
• 100 g cheese,
• 3 cloves of garlic,
• butter,
• vegetable oil,
• bread or loaf (for crackers),
• salt, sugar, spices.

Making onion soup with cheese

1. You need to start preparing onion soup with broth. To do this, take a piece of chicken (thigh, brisket or other part), one peeled onion and carrots. Place on the fire, bring to a boil, salt, pepper, add herbs (I used a mixture of “French Herbs” for more flavor).


Making the broth
2. Leave to cook for 30 minutes, and in the meantime prepare the remaining ingredients. Peel the remaining onion and cut it into half rings or cubes. Maybe not too small.


Chopped onion
3. Melt the butter in a saucepan or saucepan and add the onion. We set the gas to minimum so that the onion simmers for as long as possible. You need to salt and pepper the onion and add a couple of tablespoons of broth, which by then is almost ready. After this, pour flour into the onion.


Add flour
4. After mixing thoroughly, add salt and pepper again and add a little sugar. Remove both the onion and the broth from the heat. Remove the chicken and vegetables from the broth. We cut the vegetables and add them to the onions. We grind all this using a blender. This is what we get.


Vegetable puree
5. After this, pour the remaining broth into the puree, stir well and put on fire.


The soup is boiling
6. Bring to a boil and cook for about 10 minutes. At this time, grate the cheese and add it to the soup (if you grate it on a fine grater, it will melt faster and practically dissolve in the total mass).


Three cheese
7. We wait until the cheese melts and turn it off. The onion soup is almost ready. Now it can gradually cool down, and we need to prepare the crackers. To do this, finely chop the garlic and throw it into heated vegetable oil (olive oil is best). Fry the garlic for 5-10 minutes, remove and throw in the diced bread. There should be enough oil to fry all the pieces. If all the oil has been absorbed and the crackers are still a bit soft, you can bake them in the oven.


Frying croutons
8. Throw the crackers into the soup before serving.

A portion of ready-made soup

Advice for vegetarians! If you want to prepare such a dish without, you can cook vegetables. It is prepared from onions, carrots, tomatoes, thyme and other herbs according to your desire. For those who are very strict with their menu, butter can be replaced with olive or corn oil, and cheese with soy tofu cheese.

How and from what to prepare onion soup with melted cheese? and got the best answer

Answer from Der_abgrund[guru]
oh... I’m so hungry... can you treat me to some soup??))
here is the recipe: Onion soup 1
* Potatoes 5-6 pcs.
* Onions 2-3 pcs.
* Carrots 2 pcs
* Processed cheese 1 pack.
* Greenery
1. Cut several potatoes into small cubes and let them simmer in enough water for several bowls of soup.
2. Finely chop a couple of large onions (for onion lovers, you can use more) and fry until golden brown.
3. Grate a couple of medium carrots on a coarse grater and fry in margarine.
4. When the potatoes are almost ready, add onions and carrots and cook until done.
5. Then put there either processed cheese cut into cubes or a pack of processed cheese (like “Friendship”, if anyone remembers it).
6. Cook for 3-5 minutes, stirring constantly, until the cheese has dissolved. The amount of cheese depends on the amount of water.
7. When serving, you can add greens.
[edit] Onion soup 2
* Water 3 l
* Onion 250 g
* Butter 2 tbsp. spoons
* Flour 0.5 tbsp. spoons
* Salt
* White bread toasted in butter 6 slices
* Cheese 1 tbsp. spoon
1. Cut the onion into very thin slices and fry without letting it brown, with a tablespoon of butter.
2. When the onion softens, set the pan aside and add flour.
3. Stir until the onion and flour turn yellow, then, without ceasing to stir, dilute with water or, even better, meat broth.
4. Add salt and cook for a quarter of an hour over low heat.
5. Fry white bread in butter, sprinkle with grated cheese and place a slice on each plate.
[edit] Onion soup 3
* Broth 1 l
* Onion 3 pcs.
* Butter 60 g
* Potatoes 3 pcs.
* Flour 50 g
* Spices to taste
* Salt to taste
* Greens to taste
1. Sauté chopped onion in oil until golden brown.
2. pour in the broth, add the diced potatoes,
3. salt, add various spices,
4. and at the end of cooking, 50 g of flour, sautéed with butter.
5. Add a pinch of ground cumin and parsley to the finished soup.
[edit] Onion soup 4
* Water 2.5 l
* Onions 4-5 pcs.
* Butter 50 g.
* Potatoes 3-4 pcs.
* Carrot 1 pc.
* Eggs 3-4 pcs.
* Bay leaf
* Black peppercorns
1. Put water in a saucepan on the fire, add diced potatoes and carrots, cut into thin strips.
2. Immediately add bay leaf and 3-4 pcs. black pepper. Salt.
3. Boil hard-boiled eggs and chop.
4. In a frying pan in butter, sauté the onion, cut into half rings, until golden brown.
5. Let the water boil for 3-5 minutes, then add the fried onion.
6. Cook, stirring, for 10 minutes, then add chopped eggs.
7. Cook over low heat until done.
[edit] Onion soup 5
* Water 2.5 l
* Onions 2-3 pcs.
* Sweet peas
* Potatoes 3-4 pcs.
* processed fat cheese 200-300 gr.
* semi-prepared sausage (Krakow, Polish, etc.)
* Adjika Abkhazian
1. Put water in a saucepan on the fire, add potatoes, cut into cubes.
2. Saute finely chopped onion in oil until golden brown, and fry finely chopped sausage in it.
3. When the potatoes are almost cooked, add cheese to the broth until completely dissolved and then sausage and onions and add adjika.
[edit] Onion soup 6
* 500 gr. meat (optional)
* 1.5 l. water
* 2-3 onions - 300 gr.
* 2 tbsp. spoons of butter
* ½ tbsp. spoons of flour
* 100 grams of grated cheese
* some carrots, parsley and celery
Fry dry flour. Sauté chopped onion in butter in a saucepan for 4 servings. Pour pre-prepared meat or just vegetable broth over everything. Add cheese and bring everything to a boil over low heat. Add herbs, pepper (be careful with salt - the cheese and broth already have it; don’t overdo it). Before serving, add croutons (crumbs fried in butter, preferably from borodin
der_abgrund
Thinker
(8074)
so what?

Answer from Ira[guru]
There is a special processed cheese with onions or mushrooms. The recipe is written on the package. It’s simple and very tasty.

Answer from Eli@n@[guru]
Onion soup with melted cheese
Processed cheese with onions for soup 200 gr
1-2 onions
1 carrot
2-3 potatoes
greenery
Pour water. 1.5 l and put it on the stove. We cut potatoes into any shape. At this time, quickly fry the onions and carrots in a frying pan.
The water and potatoes have boiled, add the fried carrots and onions, then add the cheese and cook over low heat until tender.
At the end of cooking, add 1 tbsp. spoon of crumbly Maggi seasoning. You can sprinkle herbs on top or in a saucepan or plate. The dish is cheap, but everyone likes it. Give it a try.

Answer from Angel_toto[guru]
1) to prepare the dish you will need:
- onions - 6-8 medium sized onions
- butter - 3 tbsp. spoons
- wheat flour - 3 tbsp. spoons
- meat broth (you can use vegetable broth) - 6 glasses
- bay leaf - 1 leaf
- ground black pepper - 14 teaspoons
- cheese - 1.5 cups
- slices of white bread
Cut the onion into cubes, place in a saucepan with butter and fry until golden brown. Add, stirring flour and meat broth, bay leaf, pepper. Place on low heat and cook for about 30 minutes. After this, remove the bay leaf and add salt to taste. For soup, you can use ready-made croutons (preferably from a loaf) or dry the pieces without oil in the oven. Pour the soup into soup cups, put a slice of toasted bread in each, sprinkle with grated cheese (34 cups for each soup cup) and place in a warm oven to melt the cheese. You can serve grated cheese separately with the finished soup.
2) recipe you will need:
- onions - 250g
- white bread - 2 slices
- vegetable oil - 1 tbsp. l.
- flour - 1 tsp.
- hot broth (beef or vegetable) - 200 ml
- white dry wine- 100 ml
- cheese (grated) - 60g
- salt, pepper - to taste.
Peel the onion, cut into rings and simmer with vegetable oil in a closed bowl for 3-4 minutes at 100%. Add flour to the onion, mix well and add broth and dry white wine, mix well again and cook in a sealed container for 5-6 minutes at 100%.
At the same time, toast slices of white bread in a toaster and sprinkle them with grated cheese. Add salt and pepper to the soup and pour into 2 heatproof soup cups (must be microwave safe). Place pieces of bread with cheese on top of the soup, place soup cups on the top rack, and bake for 5-6 minutes at 50% and the grill is on.

Answer from Nolman Pendzhiev[guru]
I tried this "divine drink" in Paris... It appears to consist of a light meat broth, chopped onions, grated cheese added towards the end of the cooking process and croutons topped with melted cheese.

Answer from Deal[guru]
From onions and melted cheese)

Answer from Maria Shu[expert]
Why the hell do you need this onion soup?! Better have some borscht!)) Don’t get fancy.... keep it simple..))

Answer from Vladimir_il_ov[guru]
the best onion soup is made in France, we never dreamed of this

Answer from NataLy[guru]
Onion soup does not have to be prepared according to the French recipe. You can make delicious potato soup with lots of onions and melted cheese. The recipe is something like this. For 2 liters of water take 4 potatoes, 2 large onions, 1 tomato, 1 carrot, 1 cheese, 3 tablespoons vegetable oil refined. Place chopped carrots in the water, put on fire, then chopped onions, at this time cook the potatoes. Chop, put in a saucepan, then peel the tomato. Add salt. Add oil. Boil for 15 minutes. Put the grated cheese on the grater. You tell me, why aren’t the onions fried? The taste depends on the amount of oil. If you are the kind of oil that goes into frying onions, put it in a pan - the taste will be no worse than with fried onions. This soup is much healthier.

Answer from Marina[guru]
Peel the onion, cut into slices, add a little water and cook for 15 minutes. When the onion becomes soft, rub 1/2 of the total amount through a sieve or chop with a mixer, add to the vegetable broth and bring to a boil. Place processed cheese into boiling soup. Stir until the cheese has dissolved. 500 g of onion, 2 cloves of garlic, processed cheese (preferably with spices or onions), 2 tbsp. l. grated cheese, salt, pepper, sugar. Salt, pepper and add sugar. Add chopped garlic to the soup and boil for another 5 minutes. Serve very hot. Before serving, sprinkle the soup with grated cheese and, if desired, croutons.

The recipe for onion soup is found in many national cuisines, but only the French managed to reveal the “soul” of a simple vegetable. The onion flavor in this dish is so unexpected that it’s worth at least once devoting half a day to preparing real French soup. Find free time, be patient - and the result will exceed all expectations.

Subtleties of the recipe

Probably onion soup was invented by peasants, whose usual products were onions, cheese and bread. The version that the recipe for this dish belongs to the king of France is nice, but unconvincing, because onions were the food of the poor. The phrase “onion soup” evokes in many people associations with the novels of Zola and Balzac, which described the life of hard workers, miners, poor people and other oppressed Frenchmen. It was only in the last century that the recipe for workers’ and peasants’ soup found its way into Parisian restaurants; apparently, that’s when the romantic legend about King Louis, who decided to kill a worm with a dish of his own making, appeared.

The usual recipe for French onion soup with cream cheese, in addition to the main ingredients, includes dry white wine, baguette croutons and broth - meat or vegetable. The ingredients are simple, and the soup acquires its unusual taste thanks to long sautéing. Thin onion half rings are fried in butter over low heat, becoming golden brown, soft and sweet.

Onion soup cannot be prepared for future use; its taste appears in the first 15 minutes after cooking and is lost when heated. It is best to cook the soup not in a saucepan, but in pots, and eat it hot.

At first glance, the recipe for soup with processed cheese is simple, but it can be ruined by violating the order of preparation. In all variations on the theme of onion soup, the general rules apply:

Beef, chicken or vegetable broth with spices is suitable for the soup.

Alcoholic drinks add a special flavor to the dish. This is usually dry white wine, but there are recipes with cognac, semi-sweet wine and sherry. The alcohol should disappear during the cooking process, retaining its own taste and highlighting the aroma of the soup.

You can serve the croutons separately, placing them on the bottom or placing them in an already filled plate. The bread must be well dried so that it does not soften too quickly.

French Onion Soup with Cream Cheese Recipe

Cooking time – 5 hours. Number of servings – 2.

We will cook soup using processed cheese broth, try to buy the best - the freshest and highest quality. In addition to cheese, we need:

Onions – 1-1.2 kilograms.

Butter – 50 grams.

Flour – 1 teaspoon.

Broth – 4 cups.

Dry white wine – half a glass.

Prepare for the broth :

Processed cheese – 100 grams.

A bunch of thyme and parsley.

A couple of bay leaves.

Black peppercorns - 4 pieces.

For croutons :

Baguette – 4 slices.

Garlic - 1 clove.

Grated hard cheese - half a glass.

Cooking onion soup

1. Let's start by preparing the main ingredient - onions. Remove the stems from the peeled onions, cut them in half (lengthwise) and thinly slice them into feathers. The recipe recommends moving along the fibers for this. Such slicing is justified in this case, since the onion will undergo long-term processing, and the undamaged fibers will retain their shape and evenly share the juice.

2. Heat the butter in a deep saucepan until it just melts.

3. Place all the onions in a saucepan, set the heat to average level. Our goal at this stage is to get maximum onion juice. Cover the saucepan with a lid and stir the onion every 10 minutes. After an hour, the onion will have reduced in volume by half, and the bottom of the vessel will be covered with juice.

4. Now we need to evaporate the juice. Remove the lid and stir the onion so that it does not burn. This process will take at least an hour. The onion will become even smaller and the liquid will evaporate. By the end of this stage, the onions will be brownish, but quite light.

5. The next task is to lure the sugar out of the onion. It’s hard to believe, but onions are one of the sweetest vegetables. Reduce the heat to low and continue stirring the contents of the saucepan every 10 minutes. Under no circumstances should you allow it to burn, otherwise the soup will turn out bitter and unsightly.

6. The signal for the end of sauteing will be the evaporation of the liquid and complete absorption of the oil. This procedure requires time and patience, but the result will justify the effort.

7. Try the onion. If it does not seem sweet, and this depends on the variety, you can add a teaspoon of granulated sugar or powder. Manipulating the bow takes about 4 hours.

8. During sautéing, find time for the broth. Pour 800 ml of water into the pan, when it boils, lower the tied bunch of herbs and peppercorns, after 10 minutes add the bay leaf. Let it simmer for 5 minutes and remove everything from the pan. We handle the processed cheese by cutting it, dropping it into the boiling broth, stirring it from time to time until the cheese has completely dissolved.

9. Place the onion in a preheated pan with thick walls and sprinkle it evenly with flour. Stir until the flour is combined with the onion.

10. Pour in the wine and stir the contents of the pan until the smell of alcohol disappears.

11. Pour the broth into the onion, stir and let it boil.

12. Reduce the heat to low, leave to simmer for an hour, taste at the end and add salt to taste.

13. At this time, prepare the croutons. Cut the baguette into slices and toast them in the oven until the crust turns golden. Rub warm, dried bread with garlic.

14. The soup is ready. Pour it into plates, put croutons on top and sprinkle everything with grated cheese.

Start your meal immediately - the soup should not get cold.

We wish you new and wonderful taste experiences!

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