In the culinary books of pre-revolutionary Russia, onion stew was described as follows: "Mashed baked onion puree is diluted with hot water, and its burnt shells float in the soup, not rubbed or crushed. They enhance the taste of the soup, which is also supplemented with butter and various spices."
Ingredients for 4 pots:
- 4 tbsp. broth;
- 5 slices of bread;
- 2 onions;
- 2 cloves of garlic;
- 8 tbsp. l grated hard cheese.
Preparation:
- Before cooking, the onion should be placed in the freezer for 20 minutes, as the chilled onion reduces the release of a pungent odor. You can also cool the onion in cool water for just a couple of minutes. Then, when cutting onions, tears will not flow from your eyes.
- Chop and sauté garlic and onion in butter or animal fat. To quickly peel the garlic, you need to press on the wide side of the knife with force, then the peel will easily bounce off.
- Cut slices of bread (any) thinly into small slices. Place in a dry skillet and fry on both sides without oil.
- Pour the onion with ready-made broth (you can from a cube), or with boiling water. Put fried bread on top of the broth and add cheese, chopped on a grater.
- Preheat the oven to 180 degrees and send the soup there, for about 20-30 minutes.
- It is best to cook onion soup in small pots, and serve in them. It is not recommended to put spices in soups based on vegetables, since in such soups there is already enough aroma due to the vegetables themselves.
To give the cheese a fresh look, you need to dip it in sour or fresh milk for a short time. And so that the cheese does not dry out, you need to store it carefully wrapped in a moderately damp cloth.
