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French onion soup

French onion soup


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Delicious soup from France!

  • 4 onions, peeled and sliced
  • 3 tablespoons oil
  • 1/2 liter of vegetable soup
  • 1 tablespoon flour
  • 100 gr grated cheese
  • 4 slices of white bread
  • salt pepper

Servings: 2

Preparation time: less than 60 minutes

RECIPE PREPARATION French onion soup:

Fry the onion in hot oil until golden. Add flour and fry a little, then add vegetable broth, salt and pepper.

Meanwhile, brown the slices of bread in a toaster or in the oven. When they are browned on both sides, take them out and sprinkle them with cheese, put them in the oven for a few minutes until it melts.

Cut the bread into desired shapes, put them in bowls and pour hot soup over. Serve immediately.


French onion soup

At this time, cool and rainy, when we get home after a hard day, a soup goes straight to the heart :). A soup rich in onions and melted cheese, what could be better? I invite you all to do it. The recipe is taken from GoodFood.com

Grease a bowl of soup with butter, place a slice of toast with grated cheese.

We pour the soup, and a slice of bread and cheese, and the soup, ending on top with a slice of bread and cheese. Bake until the cheese is au gratin.


French Onion Soup

1. Melt the butter in a large bowl, cook over medium heat and add the onion, until translucent, about 10 minutes. Sprinkle with sugar, then reduce heat. Cook, stirring constantly, until onion is soft and browned, at least 30 minutes. Add the garlic and cook for another 1 minute.

2. Add the wine to the onion mixture, then the beef soup. Season to taste with sea salt, add thyme and bay leaves and simmer. 10 minutes before serving, arrange the slices of bread on a baking sheet and put in the oven for 1-2 minutes on each side.

3. Combine Gruyere, Emmental, Parmesan, Mozzarella in a bowl. Put the soup in bowls, add a slice of bread on top and about 2 tablespoons of cheese mixture on each slice of bread.

4. Put stuffed bowls in a pan and leave in the oven until the cheese topping is lightly browned, about 2 minutes.

You have to see it too.


Method of preparation

Heat a pan over medium heat and add the oil. Add to the pan, chopped rosemary, 1 teaspoon sugar, salt and pepper to taste. Saute until caramelized, about 15 minutes. Add 600 ml beef broth Boil everything for 10 minutes.
Preheat the oven to 200 ° C. Place the slices of toast in a pan, sprinkle with grated cheddar cheese and bake for 5 minutes until the cheese has melted.
Serve the soup with slices of toast with cheese.

French onion soup

Peel the onion, cut it into slices, brown it, as you wish to avoid it in the soup. Heat the oil and onion

French onion soup

I've been craving French-style onion soup for a long time. Honestly, I didn't have a deadline to compare,


(Almost) French onion soup

This post is dedicated to all those who like onions. And it's dedicated to me. I made this recipe for my own taste, with as much thyme as I like and even with a little brown sugar. It was an exhausting journey, because I sweated with the pan as much as the onion strips sweated in it. But it ended with toast, grated Parmesan cheese and happy ending.

Onion soup has long been a dream, but one I was afraid to approach. I finally did it last year at the Bon restaurant, during Restaurant Week, when this classic bistro was better than the lobster bisque that followed.

And now that I had the courage to do it, I went through extensive readings of over 12-13 interpretations of the soup and only then I felt that I was ready to do it. Some recipes recommend chicken soup, Julia Child is a supporter of caramelizing onions with sugar, others suggest adding vinegar, and others say that onions should go through caramelization and be actually crispy. I will tell you what I chose to go on with. It worked for me. And it worked the next day. And then it was over.

What do you need:

  • 1 kilogram of onion, after it has been cleaned and cut into juliennes
  • 800 ml of beef soup
  • 200 ml semi-dry white wine
  • 1 tablespoon brown sugar, salt and pepper
  • a little thyme
  • 50 grams of butter
  • croutons / toast
  • grated parmesan / grated Gruyerre cheese

How come:

Melt the butter in a tall saucepan, then add the onion and leave to caramelize for somewhere between 50 and 90 minutes, over low heat. Here 's a game of patience & # 8211 dried thyme.

I then added the soup and wine, brought them to a boil and let them cook for another half hour over medium heat. For the last hundred meters I adjusted the salt and pepper and put out the fire.

The soup can be served anyway, but it loses half its charm without croutons and cheese. So I served myself a bowl, put two slices of toast on top, grated Parmesan because I didn't have Gruyerre and put everything in the oven, 200 degrees, for 5-6 minutes.

From now on, everything is a story. A beautiful love story. A story with sweet onions, tasty and rich soup and perfectly balanced thyme, croutons that absorbed all the juice and Parmesan cheese that melted perfectly. A story that I will repeat over and over again. Because now I know that Julia Child's famous onion soup is tangible for me too (forgive my curiosity, I can't help it!).


Onion soup, a delicacy according to the French recipe. You won't believe how easy you can cook it at home

Cristina Popescu

Onion soup is a classic French recipe, which is not missing from the menu of any chic bistro that respects itself. If you have eaten onion soup only in restaurants so far, you will not believe how easy you can cook it at home. You just have to arm yourself with a lot of patience, because you will spend a few good hours in the kitchen. And your clothes may smell pretty like onions when you're done cooking. But we promise it's worth the effort!

Ingredient:

2 tablespoons olive oil

2 teaspoons coarse salt

8 cups beef broth (or chicken or vegetables, as desired)

¼ cup of brandy, wine or brandy (optional)

6-8 slices of baguette, fried

1 ½ & # 8211 3 cups Gruyere grated cheese (or Parmesan)

Chopped onion for decoration

Preparation method:

Cut the onions in half and clean them. Cut them Julienne (scales), and cut the new pieces in half again. Set all the onions aside in a large bowl.

Heat the oil in a pot and melt the butter over medium heat. After the butter has melted, add the onion pieces and mix well.

Cover the pot, reduce the heat to a minimum and let everything cook for 15 minutes. After a quarter of an hour, put the lid aside & # 8211 the onion should already be soaked. Add salt, a generous amount of black pepper and sugar, which will help caramelize.

Turn the heat back to medium and cook without a lid, stirring for a few minutes, until the onion turns coppery. If you notice that the onion is burning or sticking to the walls of the pot, turn off the heat.

While you caramelize the onion, put the soup on the fire, in a different pot.

Add the flour over the onion and mix everything for a minute. Put the hot soup over the onion and let it boil. If you use wine, add it now. Turn on the heat and partially cover the pot with a lid. Cook everything for an hour, until you notice that the soup starts to drop.

Taste the soup and add more salt or pepper if you think it is needed. You can also pour a drop of wine, brandy or brandy in it.

Preheat the oven to 180 degrees Celsius. Divide the soup into 6-8 heat-resistant ceramic bowls. Place a slice of toast and a layer of grated cheese on top of each.

Leave the bowls in the oven, in a baking tray, until the cheese is completely melted. 20-30 minutes, recommends foodstory.stirileprotv.ro.

Remove the bowls from the oven and let them cool for 2-3 minutes before serving the soup. Good appetite!


(Almost) French onion soup

This post is dedicated to all those who like onions. And it's dedicated to me. I made this recipe for my own taste, with as much thyme as I like and even with a little brown sugar. It was an exhausting journey, because I sweated with the pan as much as the onion strips sweated in it. But it ended with toast, grated Parmesan cheese and happy ending.

Onion soup has long been a dream, but one I was afraid to approach. I finally did it last year at the Bon restaurant, during Restaurant Week, when this classic bistro was better than the lobster bisque that followed.

And now that I had the courage to do it, I went through extensive readings of over 12-13 interpretations of the soup and only then I felt that I was ready to do it. Some recipes recommend chicken soup, Julia Child is a supporter of caramelizing onions with sugar, others suggest adding vinegar, and others say that onions should go through caramelization and be actually crispy. I will tell you what I chose to go on with. It worked for me. And it worked the next day. And then it was over.

What do you need:

  • 1 kilogram of onion, after it has been cleaned and cut into juliennes
  • 800 ml of beef soup
  • 200 ml semi-dry white wine
  • 1 tablespoon brown sugar, salt and pepper
  • a little thyme
  • 50 grams of butter
  • croutons / toast
  • grated parmesan / grated Gruyerre cheese

How come:

Melt the butter in a tall saucepan, then add the onion and leave to caramelize for somewhere between 50 and 90 minutes, over low heat. Here 's a game of patience & # 8211 dried thyme.

I then added the soup and wine, brought them to a boil and let them cook for another half hour over medium heat. For the last hundred meters I adjusted the salt and pepper and put out the fire.

The soup can be served anyway, but it loses half its charm without croutons and cheese. So I served myself a bowl, put two slices of toast on top, grated Parmesan because I didn't have Gruyerre and put everything in the oven, 200 degrees, for 5-6 minutes.

From now on, everything is a story. A beautiful love story. A story with sweet onions, tasty and rich soup and perfectly balanced thyme, croutons that absorbed all the juice and Parmesan that melted perfectly. A story that I will repeat over and over again. Because now I know that Julia Child's famous onion soup is tangible for me too (forgive my curiosity, I can't help it!).


French onion soup

1. Melt the butter in a pot. Fry the garlic. Add onion and reduce temperature. Fry for 15-20 minutes until the onion is golden and soft.

2. Add the flour and mix well, then pour the wine. Add the soup, thyme and bay leaves. Reduce the temperature and cook for 30 minutes, until the liquid is halved.

3. Season with salt and pepper. Pour the soup into an oven dish. Put slices of baguette and sprinkle the cheese on top. Leave in the oven until the cheese melts and turns brown. Serve with bread.

50g butter
2 cloves garlic, crushed
600g onion, cut into rounds
60g of flour
250ml of white wine
2l of beef / water soup
5 threads of thyme
2 bay leaves
salt and pepper
1 French baguette
100g of cheese, grated


French onion soup

Ingredient:

- 1.5 kg of white onions, cut into thin slices

- 1.5 l of concentrated beef soup (preferably homemade)

- 240 ml of red or white wine, sec

- a teaspoon of dried sage (optional)

- a raw golden onion (optional)

- 8 slices of French baguette (about 2.5 cm thick)

Method of preparation:

1. Put a thick-bottomed pan over low to medium heat, add a tablespoon of cooking oil and 2 tablespoons of butter to it. Then add the onion slices and mix well until they are all covered with fat. Cover them and leave them to harden until they become translucent and soft.

2. You are going to caramelize the onion, so you will have to set fire to the medium to the sea. Add half a teaspoon of sugar and a teaspoon of salt over the onion, then leave the onion without a lid, stirring constantly until it becomes brown and much smaller in volume.

3. Reduce the flame to low to medium and add 3 tablespoons of flour to the onion. The mixture must be cooked until the flour turns brown. If no paste is formed, you can add more butter.

4. Add a cup of concentrated hot beef soup, taking care to scrape the bottom of the bowl with a spatula to remove the sticky pieces. Then add the rest of the soup, wine and sage and simmer for about half an hour.

5. Now you have to make the croutons for the soup. Preheat the oven to 180 degrees Celsius. Grease each slice of bread with olive oil and place them all on the baking tray, letting them bake for about 15 minutes on each side. Meanwhile, check the soup taste and add spices to taste.

6. Add 2-3 tablespoons of brandy to the soup and grate half of the raw onion in it. Then add about half of the Emmentaler cheese to the soup directly and mix.

7. Remove the bread from the oven and place it directly on the surface of the soup, then sprinkle the rest of the cheese and Parmesan over it. Sprinkle with a little oil, then put the dish in the oven at 175 degrees Celsius for half an hour. At the end, turn on the heat to brown the cheese.

Bon appetit!

French onion soup It is served hot and is a dish that will convince you to try other delicious French recipes!


French recipe: Onion soup

A French dish, unknown to us, but which will be the delight of your menu. And, of course, it will impress guests at the table. A unique, tasty taste that will give flavor to lunch with friends and family. Did you make up your mind? Here's what you have to do!

The recipe is part of the second edition of the culinary education program "50 weeks in the kitchens of the world", a program run by the public relations agency Russenart Communications between February and December 2015. This month is promoted French cuisine and the restaurant partner of the project is Vaporu '.

Ingredient: 2 kg white onion, 300 g shallot (French onion), 700 g Gruyere cheese, beef soup, French baguette, thyme sprigs, butter, red wine, pepper, salt.

Method of preparation:

Peel a squash, grate it and slice it in a saucepan. Then add the sprigs of thyme, pepper and salt and fry all the ingredients in butter and red wine.

Add beef broth and cook for about 35 minutes. Then pour into a ramekin bowl, add croutons of bread and Gruyere cheese and bake in the oven for about 10 minutes at 200 degrees Celsius.

About Vaporu’s restaurant

The story behind Vaporu's restaurant is about two people who have been working together for more than 20 years. At Vaporu’s restaurant, you never say NO to a customer, because any customer is the most important. The place tries to impress with the attention of the staff, the managers and the two partners, so that whoever crosses its threshold is left with an amazing experience.

The French recipe "Onion Soup" was offered and prepared by Vaporu's restaurant and can be tasted daily at the restaurant in Str. Constantin Istrati, no. 2, Bucharest, opposite Carol Park.


Onion soup with grated cheese - French recipe

ingredients

  • 1 kg of onions
  • 40 g of butter
  • 4 tablespoons oil
  • 2 thyme branches
  • 2 cloves of garlic
  • 1 tablespoon brown sugar
  • 1.7 liters of water
  • 250 ml of dry white wine
  • 300 g of hard cheese
  • 1 sliced ​​bread baguette
  • salt and pepper to taste

Peel the onions and wash them well. Cut them all in half, then thinly slice.

Heat the oil in a large, heat-resistant saucepan (it will eventually go in the oven). Add the butter. After the butter has melted, add the onion scales and stir to allow the fat to penetrate well. Extinguish with 250 ml of water.

Let the onion boil under the lid for 15 minutes. Uncover the pan and let it boil without a lid, until the water drops. The onion should harden and take on a golden, slightly caramelized hue.

Add the crushed garlic, salt, pepper and thyme sprigs. Stir and simmer for another minute. Then pour in the white wine. Bring the soup to a boil until the alcohol drops, then pour in the rest of the water.

Cover the pot again and turn the heat to low. Let it boil for about 30-40 minutes on the right heat. Add salt and pepper and taste if you need anything else.

Cut the baguette into slices and grease them with olive oil. Fry them in the oven or on the grill.

Take the soup off the heat and sprinkle grated cheese over it. Place a layer of toast on top of the cheese. Sprinkle a layer of cheese over the bread again.

Put the pan in the oven heated to 200 degrees Celsius. Leave for about 10 minutes until the cheese melts.

Onion soup is great hot. You can put more cheese if you like. The secret is to use a hard cheese.



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