Onion soup, although it belongs to French cuisine, is widespread in many countries. Once the food of the poor, it has now become a gourmet dish offered by restaurants around the world. Onion soup is easy on the stomach but nutritious at the same time.
It is necessary
-
- For French Onion Soup:
- - 12 heads of onions;
- - 8 glasses of beef broth;
- - 2 tbsp. l. butter;
- - 2 tomatoes;
- - 4 stems of cumin;
- - 1 bay leaf;
- - salt
- ground black pepper to taste.
- For onion soup in English:
- - 1 kg of different varieties of onions - white
- pink
- shallots;
- - 1 stalk of leeks;
- - 1.5 liters of chicken broth;
- - 150 g butter;
- - 2 tbsp. l. olive oil;
- - 100 g of cheddar cheese;
- - 6 cloves of garlic;
- - 1 bunch of sage leaves;
- - 8 slices of baguette;
- - pepper
- salt to taste.
- For Spanish Onion Soup:
- - 1 liter of meat broth;
- - 5 heads of onions;
- - 50 g butter;
- - 1 glass of cream;
- - 2 tbsp. l. flour;
- - 2 egg yolks;
- - 1 tbsp. l. Sahara;
- - salt
- ground black pepper
- greens to taste.
Instructions
Step 1
French Onion Soup Melt the butter in a saucepan. Peel and cut the onions very thinly. Add the onion to the oil, salt, pepper and stir. Reduce fire to minimum. Cook the onions for about half an hour, until they turn brown.
Step 2
Peel the tomato and cut the fruit into small pieces. Add the pulp to the onion. Pour the beef broth over the vegetables. Add bay leaves and caraway seeds. Place on medium heat and simmer for 20-30 minutes. Then salt the onion soup to taste, pour into portioned plates and serve with croutons.
Step 3
English Onion Soup Peel the vegetables. Cut the shallots, pink and white onions into thin half rings, and the leek into rings. Chop the garlic, finely chop the sage leaves. Set aside a few leaves for decoration.
Step 4
Pour olive oil into a saucepan. Melt the butter. Add garlic, sage to the oil and quickly fry for 3 minutes over high heat. Then add the onion. Season with pepper and salt. Reduce fire to minimum. Place the lid on the pot and simmer the onions, stirring occasionally. After 45 minutes, remove the lid and leave to cook for about 15 minutes to allow the resulting juice to evaporate. Pour in the chicken broth and let the soup simmer for 10 minutes.
Step 5
Toast the baguette slices in a toaster. Grate the cheddar cheese on a fine grater. Pour the prepared onion soup into ovenproof bowls. Top with 2 pieces of baguette, sprinkle with cheese and garnish with sage leaves. Grease the sage with olive oil. Put the soup in an oven preheated to 180 degrees for a few minutes to bake the cheese a little.
Step 6
Spanish Onion Soup Boil finely chopped onions in 300 ml broth until tender. Chop the onion in a blender until puree. Pour 600 ml of broth into a saucepan, add the onion mass and bring to a boil.
Step 7
Fry the flour in butter, sugar, salt and ground pepper until golden brown. Then pour in the remaining broth in a thin stream. Grind the mass until smooth. Add the toasted flour to the soup.
Step 8
Whisk in egg yolks with cream. Chop the greens finely. Add the yolk-cream mixture to the soup, stirring constantly. Pour the onion soup into portioned bowls and sprinkle with herbs.
