Soups, in which the main ingredient is the onion, are popular in many countries since ancient times. Onion soups were known and very widespread in the Roman era. Onions are easily grown and well preserved, the availability of this vegetable to all social strata of society has contributed to the popularity of such soups.
The most common modern version of onion soup with cheese and croutons came from France (this dish was very fond and well-cooked by the great French writer A. Dumas-father).
According to legend, onion soup with cheese was first prepared by the King of France Louis XV. The king broke away from the retinue on a hunt and spent the night either in a peasant hut or in a hunting lodge. Late at night, Louis wanted to eat, but found nothing but onions, some butter, cheese and white wine. Of these products, an ingenious monarch cooked soup. Later this dish became very popular.
Currently, French onion soups are usually cooked on the basis of beef or chicken broth with the addition of a thinly browned or slightly fried onion, white wine (sometimes cognac, Madera or sherry) and grated cheese. Onion soup with fresh herbs and croutons is served.
Onion soup is prepared in individual portions and most often served in the same bowl as it was cooked.
French onion soup with cheese
Calculation of ingredients per 1 serving.
Ingredients:
- onion - 1 pc .;
- butter natural - about 20-25 g;
- bread wheat white - 2 slices;
- cheese hard - about 50-80 g;
- wine grape white table or unsweetened strong - about 50-80 ml;
- Fresh green miscellaneous (green onions, parsley, basil, rosemary, coriander);
- garlic - 1 clove;
- broth chicken or beef or water - about 200 ml;
- black pepper powder.
Preparation
First, prepare the croutons (that is, toast): cut the bread into small pieces (approximate size 1x1x3-4 cm) and dry in the oven on a dry baking sheet.
Chop the onions finely and lightly fry in a small frying pan in butter until golden (you can salvage the onion on low heat until light transparency, who loves as much). Let's pour the wine into the frying pan and protish, stirring, for 5-8 minutes at the lowest heat. We will move this mixture into the soup cup, fill it
In the absence of hard cheese (for example, cook at night like Louis XV), you can prepare onion soup with melted cheese, only for this cheese should be frozen at first, so that it can be rubbed. Well, and if you do not have time to do it, just cut the melted cheese as small as possible.
Onion soup with cheese is prepared in much the same way (see above), only before laying croutons, cheese and greens, fried and braised onions must be grinded with a blender, and then add broth and other ingredients.