Onion soup
Onion soup
Onion soup with cabbage and lemon
The recipe for this dish was posted on the website in 2008 by the Tatra user under the title “Onion soup with cabbage” and illustrated by me as part of the “Coloring Books” campaign. Thick, but at the same time, light soup, something between onion soup and lean Russian cabbage soup. And the addition of lemon makes it special and unusual. A good option for contrasting the lunch menu for those who are on a diet and for those who are fasting.
Peasant onion soup
His Majesty Peasant Onion Soup. Why His Majesty, according to legend, onion soup was first prepared by the King of France, Louis XV. Why Peasant, so Onion is a sign of the peasantry, on which the strength and health of the country rests, at the same time as cheese (round and yellowish, like the sun), cream (upper strata of society), wine (communion to the Holy Spirit) and croutons (abundance ) denote again the king, also nobles, clergy, aristocrats and merchants respectively. Various compositions make this soup incredibly tasty, and it is served in the best restaurants in Paris and Montreal. During the cooking process, the onion dissolves, and we will try to prepare and test different options.
Country style French onion soup
This is a very tasty soup. Having tried it once, I repeat it over and over again.
French onion soup
Now I made this soup for lunch, it turned out delicious, however, it always turns out that way, that’s why I love preparing it: quickly, simply, beautifully, deliciously. In terms of time, it takes the longest to cook chicken broth; I had it already cooked, and the rest is a matter of technique.
Onion noodle soup
Zwiebel Spaetzle Suppe. Spaetzle are egg noodles similar to homemade ones. Soup from the nostalgic series “When I was a little girl.” When I was a little girl, every summer we went to visit my grandmother in Kazakhstan. The train arrived early in the day, before dawn. At the station we were met by Grandfather and a donkey (more precisely, a donkey) with a cart full of fragrant hay. And later we moved further, a little donkey was running next to the cart, and above us there was a dark velvet sky, from which stars kept falling. And we caught them. Upon arrival we are constantly! at 5 o'clock in the morning! I was waiting for the most delicious chicken soup with homemade noodles.
Persian onion soup
Before preparing this soup, I spent a long time walking in circles, re-reading the ingredients in disbelief. Boiled onions? Cinnamon?? How is the combination for you? Now I can answer for myself: the combination is simply amazing! The soup is incomparable and I boldly share with you this recipe from Gordon Ramsay.
Onion soup with pearl barley
Delicate, velvety onion soup with barley. Two in one: tasty and healthy! Plus to everything: fast, simple and accessible.
Onion soup (Sopa de alho Frances)
A light, low-calorie and very tasty soup that can be eaten even at night (that is, in the dark) .
Onion soup
The beauty of the recipe lies in its extreme ease and, at the same time, originality and absolute Parisian chic, because they say that Dumas the Father prepared the soup this way!
Onion soup with cinnamon “Carabaccia”
Now we will visit sunny Tuscany and try with you the most delicious soup, which was served to Italian princes back in the Renaissance - soup “la carabaccia”. Where this name came from is not entirely clear, but there are ideas that it came from the name of the plate in which it was served. The sweet-salty taste of the soup is very striking in its richness of aspects. Imagine that even Leonardo de Vinci loved this soup. In those days, it was considered the soup of the rich, of course, because then ingredients such as almonds, honey and spices were very expensive. It may be that this particular soup gave rise to the well-known French onion soup, which Catherine de Medici brought to her country.
Onion soup . Onion soup is an ancient dish that is popular in Europe. Onion soup, which is known today, began to be prepared three or four centuries ago in France. At that time, the famous French onion soup consisted of sauteed onions, meat broth and bread crusts.
Now the composition of the fragrant onion soup has become more complicated due to the presence of butter, garlic, wine, cheese, and some other ingredients in the modern presentation of the dish.
Quite often croutons, fried toast, and crackers are served with onion soup.
The onions for the famous soup are prepared in a special way. Pass it in a large amount of melted butter, sprinkling it lightly with flour and stirring. The onion is brought to a golden color by frying, then the remaining ingredients that this or that soup recipe contains are added to it. This could be salt, a small amount of sugar to caramelize onions, wine, spices, meat or vegetable broth.
The soup is cooked according to the instructions in the recipe. The finished dish is sprinkled with grated cheese, which melts perfectly when heated.
Soup croutons are also often sprinkled with grated cheese. From time to time one crouton is placed in a portioned bowl of soup.
Onion soup can be cooked in a frying pan with high sides, in a multicooker bowl, in a cauldron, or in the oven in portioned clay pots.
This is a hearty, fragrant dish that is suitable for serving for breakfast or lunch, as a first course.
Onion soup - traditional recipe
It is no secret to almost everyone that French cuisine has brought the world a huge number of delicious recipes, revealed the indescribable smells of everyday goods and their taste combinations in dishes. A similar miracle happened in onion soup - a traditional recipe. One single ingredient is onion, which is simmered in butter for quite a long time, and then boiled in broth, resulting in a very cool soup. The strong smell, sweetish and far from “onion” taste again confirm the skill of French chefs.
- Total cooking time – 1 hour 50 minutes
- Active cooking time – 0 hours 25 minutes
- Cost - very economical
- Calorie content per 100 g – 80 kcal
- Number of servings – 4 servings
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How to make onion soup (traditional recipe)
Ingredients:
- Onions – 1 kg
- Butter – 3 tbsp.
- Broth – 1 l
- Salt - to taste
- Dark pepper - to taste (freshly ground)
- Baguette – 0.5 pcs.
- Hard cheese – 150 g
Manufacturing:
In order for the onion soup according to the traditional recipe to be truly fragrant, the onions must be sautéed for at least 20 minutes. Therefore, be patient, the process is not fast, but the taste of the soup will be divine.
For soup, choose the best onions.
Not all onions taste the same; eating even ones with a slightly sweet taste is an impeccable option. Peel them and cut into narrow strips. Cut each half again and chop into a narrow strip if the onions are large.
To prevent the onions from burning during sautéing, choose a pan with a thick bottom.
Having a non-stick coating wouldn't hurt either. If you don’t have such utensils, you can cook the soup in a deep, thick-walled frying pan. Heat the pan over the fire and add a piece of butter.
When a puddle of oil appears, add all the onions.
Fry the onion over low heat, stirring constantly with a wooden spatula or spoon, until its color becomes caramel-golden.
While quietly frying the onions, prepare the broth. It could be chicken, beef, vegetable. Warm it up. In principle, when heat treated, onions give such a smell that it can be seasoned not only with broth, but also with ordinary boiling water.
Pour a glass of hot broth into the golden onion and evaporate it. In other words, keep it on the fire until the broth evaporates.
When you see that there is only one onion left in the pan, and it will be a soft, almost boiled onion, pour in the rest of the broth and simmer the soup to medium thickness.
The soup should be evenly thick, not watery, it will seem like a little flour has been added to it, which means the soup mixture is perfect. At the end, when the soup is ready, season with salt and pepper. It will take about 1 hour, +/- 15 minutes, to evaporate the water and bring the soup to full readiness.
The soup can be served, it is ready, but in the traditional version it is most often served with a toasted baguette with grated cheese.
Cut the baguette into thin slices and fry either in a dry frying pan (it involves frying the bread in a frying pan without oil) or in a toaster. Instead of a baguette, you can take a loaf or snow-white bread.
To follow the traditional recipe, you need to pour the soup into fireproof soup bowls, which can be sent to a hot oven, or into clay pots.
Shred the cheese, simply by grating it on a large grater. There can be any hard cheese, but, nevertheless, it is better to take Emmental or Gruyère.
Pour soup into a soup bowl almost to the top, place a piece of baguette and sprinkle generously with grated cheese.
Heat the oven to 200 degrees and place the soup in it. You can turn on the grill mode. Our task is to melt the cheese and not let the soup cool.
Serve immediately, because onion soup according to the traditional recipe should be scorching and fragrant, and its appearance with a melted cheese crust should stimulate the appetite and the desire to quickly pick up a spoon.
Onion soups
A collection of favorite onion soup recipes with step-by-step photos and instructions. We will tell you and show you how to cook delicious onion soup at home!
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Onion soup recipes
Ingredients
Onions – 400 g
White cabbage – 200 g
Fresh dill – 0.5 bunch
Sunflower oil – 60 ml
Salt, pepper - to taste
Bay leaf – 1 pc.
Broth or water – 2 l
Ingredients
Onions – 0.5 kg
Chicken broth – 500 ml
Butter – 50 g
Wheat flour – 1 tbsp. l.
Hard cheese – 100 g
Snow-white baguette or loaf – 1/2 pcs.
Olive oil – 10 ml
Ingredients
Onions – 4 pcs.
Vegetable oil – 2 tbsp.
Ground dark pepper - to taste
Thyme - to taste
For croutons:
Dark bread – 4 pieces
Ingredients
Onions – 0.5 pcs.
Potatoes – 1 small
Garlic – 1 clove
Vegetable oil – 1 tbsp.
Greens - for serving
Bread for croutons – 2-3 slices
Ingredients
Onion – 1 large head;
Broth or water – 1 cup
Loaf (baguette) – 1-2 slices
Cheese (Emmenthal or similar) – 50 g
Butter – 1-2 tbsp.
Ingredients
Onions – 3 pcs.
Water/vegetable broth – 1.5 liters
Celery – 2 stalks
Garlic – 2-3 cloves
Champignons – 1 handful
Green onions – 0.5 bunch
Ground dark pepper - to taste
Soy sauce – 1-2 tbsp. (taste)
Hot sauce - to taste
Vegetable oil – 1 tbsp.
Hot pepper – 0.25-0.5 pcs. (optional)
Ingredients
Onions – 1 pc.
Vegetable oil – 2 tbsp.
Garlic – 3 cloves
Potatoes – 500 g
Mixture of dry Italian herbs 1-2 tsp.
Cream 10-20% – 150-200 ml (to taste)
Ground dark pepper - to taste
Ingredients
Leeks (white part) – 115 g
Onion – 40 g
Potatoes – 80 g
Butter – 20 g
Vegetable oil – 1 tbsp.
Smoked paprika – 0.25 tsp.
Adyghe cheese – to taste
Dill - optional
Ingredients
Leek – 400 g
Butter – 50 g
Water – 800-900 ml
Cream 100-150 ml
Dried Provençal herbs – to taste
Pepper and salt - to taste
Ingredients
Onion – 4 heads / 400 g
Broth or water – 450-500 ml
Cognac – 25-50 ml
Cheese – about 100 g
Butter – 30-50 g
Dry Provençal herbs – up to 0.5 tsp.
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6 Secrets of Real Onion Soup
Onion soup, which has become the hallmark of French cuisine, was originally a dish of the poor. Since feeding a perennial herbaceous plant did not require much effort and onions were available to any family, they began to use it as the main product for making stew. In the 17th century, the folk recipe for the dish underwent certain changes. Then this sanitized version was adopted as some regular onion soup recipe.
To put all the ingredients in a saucepan, bring the broth to a boil and get a hearty dish, you won’t need any special culinary skills. But if you want to prepare a dish with a claim to haute cuisine from a set of ordinary ingredients, you cannot do without learning some tricks. These 6 secrets from chef Ludo Lefebvre will help you prepare onion soup at home no worse than they do in the best French restaurants.
The base of the soup is onions. It is he who sets the smell and taste of the dish. The type of onion, the shape of its cutting, the time of production - everything plays a role here. Not all varieties are suitable for making onion soup. The onions should caramelize, and this effect can be achieved by using sweet types. During the cooking process, the sugar in the onion will carmelize, while the onion will acquire a golden-brown color and a special taste.
- Temperature -
The point of caramelization is to transform the sugar released from the product into caramel. Therefore, no less attention should be paid to the manufacturing temperature itself. First, cook the onion over high heat so that it releases the water, then turn down the heat and simmer the onion over low heat, stirring frequently and gently.
— Butter and sugar —
Butter and olive oil are ideal for caramelizing onions. They can be used separately, but usually butter is dissolved in olive oil. This composition allows you to improve the taste of the caramelized product. You can add an additional caramel color to the onions using sugar. It will also add sweetness to the onion if, for example, reddish or yellowish onions were used for production.
— Sautéing —
The longer the onions are sautéed, the more intense the taste of the onion soup will be. Some chefs devote several hours to the onion simmering stage. If you don’t go to extremes on this issue, you can achieve the right taste and color in about 30-40 minutes. The onion needs to be cut thinly into half rings and divided into separate layers.
— Broth and other waters —
Broth allows for improvisation with ingredients, but do not forget that, like onions, it describes the taste of the dish. You can create a watery broth from both chicken and vegetables. The regular version of onion soup is prepared only with beef broth. To enhance the taste, you can add snow-white wine, sherry or brandy to the soup.
If you stick to the same classics, then you should stick to Gruyère cheese. Emmental can be used as a candidate. In grated form or in slices, cheese is added at the very end of production, laid on top of croutons. In order for the cheese to form an even hen, you need to place approximately 1.5-2 cm between a piece of bread and the edge of the dish. If there is not much water, the cheese will simply drown in the soup.
— Onion soup recipe —
Ingredients for 6-8 servings:
1.2 kg.
sweet onions 3 tablespoons butter
2 tablespoons olive oil
1/2 teaspoon sugar
8 cups beef broth
3 tablespoons flour
1/2 cup white wine (optional)
1/4 cup brandy (optional)
6 to 8 slices toasted baguette
1.5-3 cups grated Gruyere cheese
1 teaspoon salt
Freshly ground dark pepper
Manufacturing:
Peel the onion and cut into thin half rings. Heat a frying pan over high heat. Dissolve the butter in the olive oil. Add onion and stir until coated with oil. Reduce heat, cover and cook for 15 minutes. Add 1 teaspoon salt, dark pepper, 1/2 teaspoon sugar. Simmer the onion for about 40 minutes until caramelized, stirring frequently.
Meanwhile, heat the broth. Add flour to the onion and continue cooking, stirring, for 1 minute. Pour the broth into the onion, bring to a boil and let the soup cook over low heat for 1 hour. If you use wine and spices in this step, they will also need to be added to the soup. At the end of production, brandy can be added to the soup.
Preheat the oven to 175°C. Pour the soup into heatproof plates or pots. Place a slice of toasted bread on top and sprinkle with cheese. Place in the oven for 20-30 minutes until the cheese is completely melted. Switch the oven to grill mode and let the cheese brown for 1-3 minutes. Allow the finished soup to cool slightly before serving.