A small onion head finely chop and passiruete on vegetable oil in a saucepan. Add a tablespoon of wheat flour seasoning and salt to taste. If the pepper does not put the soup will not be sharp. Minute fry the flour and pour boiling water or hot chicken broth. Constantly stirring, bring to the consistency of yogurt.
On the site We eat at home at Yu Vysotskaya there is a recipe. Tastes good.
From the bow!
This soup is probably one of the most famous French dishes. However, if you decide to try a real onion soup, you are unlikely to succeed. It must be said that there is no single recipe for onion soup, just as there is no single recipe for borscht or pilau. In different places onion soup is cooked in different ways. Different French chefs and housewives have their own secrets of cooking real onion soup. Sometimes very different from each other. Sometimes these are very simple recipes, sometimes daunting, time-consuming and demanding.
But at the heart of any of them is a broth on a huge amount of stewed onions.
I will share the technique of making Gratine soup. In the Savoy version. This is the most classic, peasant variant of onion soup. It was from Gratine that all the other onion soups originated. It is very simple, you can cook it almost effortlessly, for 1520 minutes. But despite its simplicity (and maybe because of it), it is one of the most delicious onion soups. From my point of view.
So, the bow is taken. Many onions. No less bulbs are not a portion, but two are better. It is cut large. Fry on low heat in a mixture of butter and vegetable oil (you can take a soft oil) until golden brown. Here the whole secret is in the slowness of the fire. Onions should not just become covered with a golden crust, but well protomitsya, caramelized. Very good for this languor is suitable for the Cantor or Berghov dishes with a thick bottom. If such dishes are there, then it is better to fry onions directly in a saucepan. After the onion is gilded, (attention!) Flour is added. At the rate of one tablespoon, without a slide, on the bulb. The flour will absorb the oil, and the onion will burn if you do not reduce the fire to a minimum. Often stirring often, bring to a light brown color. Fill with broth. If the onions were fried in a saucepan with a thick bottom, leave. If in a frying pan, stir well, pour into a saucepan.
About the broth. Anyone can do it, it's not important. In the simplest case, the salted water will taste good. But the best thing is the broth: chicken, beef, vegetable I, for example, just take and dissolve the cubes. It's okay, broth is not the main ingredient, onions and cheese will still score its specific taste.
Now about the wine. You can do without wine, but it is better to add it, then the taste of the soup will be with a pleasant light sourness. It is necessary to add the nastiest dry white wine which you will find. Wine should be real, not a surrogate, but it is of poor quality. Good is not good, it will not be felt in the soup. The ideal option is that it is sold from barrels in Moscow supermarkets or, a little less ideal, from tetrapack packages, or Paul Masson. About one-fourth to sixth of the broth is added.
Bring to a boil, stirring. As soon as it starts to boil, turn off the fire, close the lid and leave to insist.
We take bread for toast. Cut with a sharp knife in half in half. The thickness of a piece of bread should be five millimeters, not thicker. Put the toaster or oven. We get thin toasts.
Now put these thin toasts on the bottom of the plates, sprinkle a thin layer of cheese. Not Parmesan, God forbid. Some edamersky. Very good fit our cheap varieties, such as Poshekhonsky. Cover the top with other slices of toast and pour broth with onions.
In the original Savoy recipes, the plates should be metallic, they should be put on fire and bring the soup to a boil once more. But in our conditions it is possible to put a porcelain plate in a microwave oven. The effect will be the same.
And the effect is that the cheese, melting, glued together a thin toast and did not give them a curse.
Yes, I almost forgot. Before warming the soup, add a teaspoon of cognac per serving. Or Armagnac. Or grape brandy. What will be on hand.
Eat everything in a hot form, without letting it cool.
three onions yesterday, three today you mix and brew.
broth of meat (chicken, beef, better brown on beef bones) - 1.5 l; onion - 500; butter - 75; white wine dry - 200ml; flour - 1-2 tsp. ; salt, ground black pepper - to taste; slices of white bread - 4 pcs. ; cheese hard (Swiss, gruyer) - 50-70 Peel onion, cut into thin half-rings. In a saucepan with a thick bottom, in which the soup will be boiled, heat the butter, add the onion and cook over a small fire, stirring constantly, about 20-25 minutes. Passekrovka onion is an important moment, because due to well-segregated onion, a thick brown soup color is obtained, as well as a peculiar taste. When the onion becomes soft, rich brown, add a spoonful of flour, stir and continue to brown the onions for another 2-3 minute. Add broth and wine, season with salt and bring to a boil with constant stirring. Reduce heat and cook on low heat for another 30 minutes. In a frying pan, warm up 1 st. l. vegetable oil and fry her bread to a crispy crust on each side. Cheese grate on a large grater. Pour the soup into the heat-resistant cups, place the roasted bread on top of the soup, generously sprinkle with grated cheese and put in the oven, heated to 200C until a beautiful ruddy crust is formed. Tip: To our taste, onion soup is much tastier with beef broth than in chicken or vegetable, because they emphasize the sweetness of onions, and beef - complements this sweetness by slightly interrupting it. In addition, you can add a bouquet of Garni (bunch of thyme, bay leaves, parsley, sprigs of rosemary and celery) for a greater flavor. By the way, French onion soup is considered an excellent remedy for colds.
ujaaaaaaaaSSss ... I have never seen such a sales ... probably from an onion ....
Onion soup Composition chicken broth - 2 liters, onion - 4 pcs, salt pepper, butter or margarine, greenery
for toast white bread or loaf, cheese Preparation * Soup can be cooked on meat or vegetable broth Prepare meat broth from meat or pits. Carrots clean. Onions are washed, but the skin can not be cleaned. In the pot, pour the water, put the meat. When the water boils, remove the foam, reduce heat and put carrots with onions (you can also add a slice of celery root and parsley root to the broth). Add salt and cook over low heat 30-50 minutes. From the finished broth take out the vegetables and meat (or pits) and strain. Finely chop onion. In a frying pan, melt the butter or a mixture of butter and margarine and fry the onions until soft. To the onion pour 1 a glass of broth, cover and simmer on low heat 10 minutes, salt. Stewed onion with the remaining filtered broth, put the pan on the fire and boil 7-10 minutes. To taste the bouillon salt, if necessary, and pepper. When serving, put the soup in a soup plate, toast to put in soup. Sprinkle the soup with chopped greens. Toast can be served separately. Cook the croutons: Grate the cheese on a large grater. Bread or loaf cut into pieces, put on a baking sheet and put in a heated to 180-200 degrees C oven. Dry the bread in the oven 10-15 minutes. Remove the croutons from the oven, sprinkle with cheese and put in the oven for another 5 minutes before melting the cheese.
And nothing "fuuuu." Very tasty and unusual. Onion soup. 2 large onions finely chopped, put out on butter until soft, add 2 st. l. flour and 0,5 liters of meat broth. Then pour in 0,5 a glass of milk, 0,5 a glass of cream and cook for 10 minutes. At this time, fry several slices of white bread, put them in plates (1-2 slices per serving), pour onion soup, sprinkle with grated cheese, allow to stand 3-4 minutes and serve to the table. Bon Appetit!