Very original is onion cream soup. Do not frown contemptuously and say that such food is not for people. Of course you are right! This is the king’s dish! And now the best recipes for onion cream soups with photos will be listed. Step-by-step instructions are later in the article.
Soup story
The invention of onion soup is attributed to the king of France, Louis XV. Once, having hunted well in their possessions (and apparently having obtained nothing), the royal person arrived at her hunting lodge and found that desolation reigned in the bins. There was only champagne, onions and olive oil. The king was so hungry that he personally prepared the first French onion cream soup in the history of the planet from the named ingredients.
Onion soup classic
We will not move away from secular society and will also learn and experience some recipes for preparing this first course. Since ancient times, the recipe, of course, has undergone some changes. And now we bring to your attention the classic recipe for onion cream soup. Products that are necessary for cooking:
- the most important product for soup is onion (half a kilogram);
- one and a half liters of broth or water;
- flour - twenty grams;
- butter - fifty grams;
- dry white wine - two hundred milliliters;
- also for onion cream soup you will need semi-hard cheese - about one hundred grams (if you need a thicker soup, one hundred and fifty grams of cheese will be the optimal amount);
- do not forget about salt and suitable spices. You can add parsley and other green herbs for a brighter flavor.
How to cook onion cream soup
Peel and rinse the bulbs in cold water. Chop thin rings or half rings, relying on the size of the bulbs.
In a deep pan with thick walls and bottom, melt the entire rate of butter specified in the recipe, and pour the prepared and chopped onions into it.
The fire under the pan must be reduced to a small one. Salt the contents of the pan. After all the previous steps are done, simmer the onion under the lid for about half an hour. Sometimes you need to stir it.
The next step - sprinkle with steamed onion flour. Stir intensively so that no lumps from flour appear. Five minutes later, again quickly mix the onion and flour, while adding a thin stream of broth.
Continue stirring the creamy mass until it begins to boil. Boil onion cream soup for five to seven minutes at low temperature and pour in it the whole norm of white wine. Again, we interfere with this.
Cook the soup for thirty minutes. The broth will boil slightly, and the onion will become transparent and disperse throughout the broth.
We serve by sprinkling with the amount of cheese finely ground through a grater the necessary amount for each eater. Greens and croutons are also added to each separately.
Cream in soup
Onion cream soup with cream is very different from the previous one with a more velvety and delicate taste. Try cooking this recipe. Perhaps such a fragrant and light soup will become a favorite in your family.
Soup Products
The following ingredients must be taken:
- a kilogram of onion;
- eight hundred milliliters of broth or water;
- butter - fifty grams;
- cream - two hundred milliliters;
- carrot - one thing;
- flour - forty grams;
- pepper and salt to taste;
- a pinch of sugar;
- greens - also at will;
- a blender is one thing.
Cooking technology
First of all, let's take onions. We clean it and chop it with quarter-rings. Preheat the oil in a pan and melt completely. As soon as it melts, immediately add onions to it and mix, sprinkling a little sugar. Sugar is needed to give the onion a more pleasant golden hue. Cook the onions under the lid using a small stove temperature. The heat treatment time at this stage is half an hour.
After the specified time, the appearance of the onion will change. Its color will change, and the vegetable itself will become softer. Add flour to it and mix very quickly and hard. Now add the pepper and remove from the stove.
We will prepare other ingredients for onion cream soup. Eight hundred milliliters of water or broth pour into a pot and put on fire to boil. Meanwhile, quickly rinse and peel the carrots. Then we cut it into small cubes, so it cooks faster. We put the carrots in a boiled broth and reduce the temperature under the pan.
When the carrot is cooked, add to the pan everything that is in the pan with onions. Now again you need to mix the soup and wait a couple of minutes before it boils.
After two minutes, pour the entire cream rate into the pan and add salt to taste. Stir again and wait for it to boil.
So that time is not wasted, you can start chopping herbs, which you plan to add to onion cream soup.
As soon as the cream soup boils, wait a couple of minutes, and you can turn off the stove. Grind and whip the soup with a blender, after adding greens to the pan. When it turns into a creamy mass, put on a stove and bring to a boil.
Serving is traditionally done with croutons.
Another simple recipe
To prepare one serving, you need such products:
- bulb head - take the largest;
- broth - two hundred and fifty milliliters;
- two small spoons of brandy;
- eighty grams of Maasdam cheese;
- a slice of bread or a loaf about three centimeters thick;
- butter - forty grams;
- thick cream - fifty grams;
- to taste - salt and spices;
- baking pot (or suitable container).
Cooking Cream Soup
We clean the onion and send it to a blender to turn into mashed potatoes. We heat a frying pan with oil over high heat. As soon as the butter melts and heats up, we send the mashed potatoes obtained from the onion into the pan. Spices and salt are sent after. Fry the onion mass for about fifteen minutes and add cognac to it.
The mass will first become liquid. It is necessary to evaporate it with the lid open at a high temperature. When the liquid is gone, the onion will continue to cook and should be fried until golden brown.
Now pour the broth and cream into the pan. Cook for another twenty minutes over low heat.
We cut the crust from the loaf and cut it into cubes and send it to dry in the oven.
Ready cream soup is placed in a pot. Lay the cubes of dried bread on top. We close all the beauty with grated cheese.
We put the pot of soup in a cold oven and after heating we follow the cheese. When it starts to melt, turn off the oven and open the door. The pot of soup is not yet removed. After ten minutes, the temperature was balanced and you can get a soup with a chic cheese crust.