Onions are a delicious, healthy and versatile vegetable. Few people like it fresh, but after heat treatment the onion becomes soft and pleasantly piquant, which is why it is so popular in cooking. Onion soups seasoned with cream, cheese and spices are especially delicious.
Onion soup with cheese toast
Ingredients:
- 500 g of onions;
- 3/4 l of meat broth (you can from a cube);
- 3 tbsp. tablespoons of butter;
- 3 tbsp. tablespoons of grated hard cheese;
- 4 slices of white bread;
- salt, freshly ground black pepper.
Preparation:
1. Rinse the bulbs under running water, cut off the lower and upper parts, peel them off and cut into rings of medium thickness. Put 1, 5 tablespoons of butter in a thick-bottomed frying pan with high sides, add onion rings. Place the crockery on a moderate stove heat and fry until the rings become translucent.
2. Add a pinch of freshly ground black pepper and stir. Add meat broth (you can - made from a cube) and wait until the liquid boils. Then cook the onions in the broth for 10 minutes. Season with salt to taste.
3. Put the remaining butter (1, 5 tablespoons) into a regular frying pan with low sides, put on fire and let it melt. Lay out slices of white bread and fry them first on one side and then on the other side until golden brown, but try not to get carried away.
4. Prepare pots for oven baking - they can be earthenware or made of ceramic. Pour an equal amount of onion soup into each pot. Now place a piece of toasted toast in each serving container. Sprinkle with a large pinch of grated cheese.
5. Turn on the oven to heat up to 180 ° C, place the pots of soup there and cook until the cheese melts on the toast. Remove the pots immediately and serve.
Vichisoise soup
Ingredients:
- 500 g leeks;
- 2 white onions;
- 150 g potatoes;
- 1 liter of chicken broth;
- 200 ml heavy cream;
- 100 g butter;
- salt, a whisper of allspice;
- fresh herbs.
1. Place the butter in a deep skillet and melt. You can add a little more oil if desired - 110-120 g. Peel the onions and cut them. Add to the butter and sauté until soft, stirring occasionally with a wooden spatula.
2. Rinse potatoes, peel and cut into square pieces. Pour the broth into a saucepan, bring to a boil, add the potato cubes, reduce heat to low and cook until vegetables are fully cooked. Rinse the leeks, dry and chop. Along with fried onions, add to the potato soup.
3. Bring the soup to a boil, then remove the pan from the heat. Cool slightly. Using a hand blender, whisk the onion soup until puree with the chilled heavy cream. Season with salt and allspice, pour into bowls and serve with fresh herbs. Serve the soup warm.
