Dishes that appeared as a result of a mistake and became classics

After learning a new topic for the column, my friend shared an inspiring experience: “I once cooked meatballs. But he dropped a whole pack of minced meat into the pan. So it turned out a unique recipe for lazy meatballs. Jokes are jokes, but laziness and chance are always at the head of progress! Whatever happens in your kitchen – know that there is a great chance that you are on the verge of a great discovery.

So, King Louis XV once found himself in cramped circumstances (whether at war or hunting – legends differ). Hungry, he found only onions, butter, a dried baguette, cheese – and, of course, champagne (what French king would go on a campaign without wine?). No wonder Louis was the autocrat of the culinary capital of the world – he himself mixed the ingredients of the world’s first onion soup. Today it is one of the hallmarks of France.

Or the famous Sacher cake. Chocolate with apricot jam, the progenitor of the familiar “Prague” appeared in Vienna by accident two centuries ago. For a pompous reception, the minister demanded a new dessert, which the world had never seen. They didn’t dare to disobey – but the pastry chef, unfortunately, was ill… In a seemingly hopeless situation, 16-year-old apprentice Franz Sacher got down to business and came up with a laconic cake, which subsequently brought him worldwide fame.

Onion soup with croutons

For 6 people

Preparation: 1 hour

Ingredients

1,5 kg onions

100 g butter

3 Art. l. flour

1 l chicken broth

300 ml white wine

pinch of nutmeg

salt and freshly ground black pepper

For toast:

18 pieces of baguette

100 g of cheese

2 Art. l. Dijon mustard

50 g butter

Peel and cut the onion into half rings and simmer it in butter over low heat, stirring occasionally, for 30-40 minutes. The onion should darken and caramelize, but not burn. Be patient. When the onion has caramelized, sprinkle it with flour and fry, stirring. Pour in wine, reduce by half, add broth, season with salt, pepper and nutmeg, bring to a boil. Spread the baguette pieces with butter and mustard, sprinkle with grated cheese and put in the oven until golden brown.

Onion soup can also be baked in a pot, topped with slices of bread, sprinkled generously with cheese, and put in the oven before serving until golden brown.

“Sacher” cake

For 10 people

Preparation: 1,5 hours

Ingredients

120 g flour

120 g sugar

120 g butter

120 g dark chocolate

6 eggs

150 g of apricot jam

For the glaze:

80 g chocolate

60 g butter

To apply:

200 ml whipping cream 33%

Grease a 20-23 cm mold with butter and sprinkle with flour. Preheat the oven to 180 ºС. Beat the yolks with half the sugar until stiff. Melt the butter and chocolate in a saucepan over low heat or in the microwave, mix, pour over the yolks, add flour and mix gently. Beat egg whites, add the remaining sugar and beat until stiff and shiny. Add part of the protein to the dough so that it softens, then the rest of the protein and gently mix into a watery dough. Pour the dough into a mold and bake for 40 minutes at 180 ºС. Warm the jam, if it contains pieces of apricot – wipe through a sieve. Cut the cooled biscuit in half, coat the bottom cake with half of the jam, close with the top, coat with a brush on all sides, cool. Melt the butter with chocolate, pour the icing on the cake, spread gently over the surface of the cake. Serve with whipped cream.

Sacher cake can be prepared in the PP version. According to the classic recipe, but with erythritol instead of sugar, whole wheat flour, chocolate and sugar-free jam. It turns out great!