Hearty Onion Soup: Prepare French. Video
Onions are a very healthy and flavorful vegetable. The best way to appreciate its taste is by making a traditional French soup. According to legend, Louis XV wanted to eat at night, but nothing was found in the hunting lodge except champagne, onions and butter. The king mixed the ingredients to create the original soup. Today it is prepared on the basis of meat or vegetable broth, and the soup owes its bright aroma to browned onions.
In order to cook the French onion soup as successfully as possible, first of all, you need to prepare the following products: – 700 g of onions; – 50 g of butter; – 3 tablespoons of flour; – salt to taste; – 1 tablespoon of olive oil; – 1/4 a teaspoon of granulated sugar (it will help to acquire a rich brown color); – 2 liters of meat broth; – 0,5 cups of dry white wine; – 150 g of hard cheese (Parmesan or Gruyere); – loaf or baguette; – ground black pepper to taste; – 2 cloves of garlic; – 2 tablespoons of sunflower oil.
There are many varieties of onions that differ in their taste: sweet, semi-sharp, and spicy. In this case, you must use golden onions.
How to make onion soup: recipe
A very important stage is the correct cutting of onions; this step must be approached with special responsibility. Sharpen the knife well and periodically moisten it and the onion itself in ice water, so you can avoid tearing eyes. Remove the golden hulls from the onions and cut in half, cut into very thin half rings. At first glance, it may seem that there are a lot of onions, but there is no need to deviate from the recipe.
Since ancient times, onion soup has been popular throughout Europe; it was prepared mainly in poor families. A more modern version of this first course appeared in France in the XNUMXth and XNUMXth centuries.
Take a large saucepan and put it on fire. Melt the butter and olive oil in it. Put chopped onions in a bowl, sprinkle with a teaspoon of salt and sugar. Stir well with a wooden spoon and cover the pot with a lid, reduce heat and simmer onions for 30 minutes. Make sure that the onion does not stick to the bottom or burn, stir it very often. Then add flour and stir for 3 minutes, during which time the onion should turn brownish.
Pour hot broth into a bowl (which should be prepared in advance), add half a glass of dry white wine and cook for 40-60 minutes without covering the top with a lid. The liquid should decrease in volume.
Prepare croutons. Squeeze a couple of garlic cloves into sunflower oil, let it brew for 20 minutes. Strain the oil and pour into the skillet, let it warm up well and lay out the chopped baguette. Fry it on both sides until golden brown. Pour the onion soup into earthenware portion pots, top with a slice of toasted bread and sprinkle generously with grated cheese. Place the pots in an oven preheated to 180 ° C for 20 minutes. Serve hot onion soup.