Recipe Onion Soup
A summary of the French approach to cooking. If you skillfully torture the most unusual products with fire, wine, and butter for an hour, something wonderful will surely happen. You can get a white onion, or you can get a sweet pink onion. Sometimes you can mix the two types, there is no gold standard. French cuisine allows for flights of fancy. Many people don’t make a cheese “hat,” but soup just isn’t the same without it. You can grate Gruyere and then bake it in the oven.
Ingredients
- 1. Butter 50 g;
- 2. Onion 4 heads;
- 3. Wheat flour 1 tablespoon;
- 4. Dry white wine 200 ml;
- 5. Sugar 1 teaspoon;
- 6. Chicken broth 1.5 l.;
- 7. French baguette 1 piece;
- 8. Gruyère cheese 150 g;
- 9. Salt to taste;
- 10. Ground black pepper to taste.
Cooking method
Step no.1
Melt the butter in a large thick-walled saucepan and send the onion there, cut into half rings with the help of a chef knife set. Fry, stirring, until it becomes transparent.
Step no.2
Reduce the heat and continue to fry the onion, stirring occasionally so it doesn’t burn. The goal is to get a caramel tone from the onion, not overcooked, but a soft, almost weightless consistency. Lightly brown the dough in a dry pan. As soon as the batter starts to change color and smell like roasted nuts, immediately add it to the pan along with the onion and mix the onion well.
Step no.3
Now it remains to first pour wine mixed with sugar into the pan, boil the onions with wine for a minute, then dilute their company with broth (cook yourself) or water, if desired. Bring to a boil and cook on a very low flame for fifteen to twenty minutes. Stir and add the remaining water. Bring to a boil, remove the tartar and simmer for fifteen minutes.
Step no.4
Place the baguette slices on a baking sheet and sprinkle with grated cheese. Place in the oven for 3 to 4 minutes to melt the cheese and brown it slightly. Serve the soup floating in deep bowls, with slowly rising croutons.
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Enjoy your meal!
