Delicious French soups. French soups French soups

French soups in our country are valued for their exquisite taste. For French soup, two important ingredients are butter and cream. Of course, French herbs and cheese are essential, among other things, but what matters most is the creamy flavor that can be achieved from the above ingredients.

As for the main ingredients, onions, mushrooms and cauliflower. Of course, onions and carrots will not spoil the soup. And in general French soups cooking is simple and easy. Moreover, it does not take much time to prepare the soup.

As a tip for making French soup, you can suggest using only French herbs and only butter. Thus, even a soup with the usual composition will resemble the Champs Elysees.

How to cook French soup - 15 varieties

This soup tastes incredible and is so easy to make. Try it, you will like it.

Ingredients:

• Chervil branches
• Leek - 1 pc.
• Cream - 200 ml
• Beetroot - 300 g
• Garlic
• Butter -50g
• Green apple - 1 pc.
• Onion - 1 pc.
• Bacon - 5 pcs.
• Balsamic vinegar - 20 ml

Preparation:

Peel beets, onions, apples and garlic. Chop the leek and onion. Fry onion and garlic in butter for 3 minutes.

Add beets, apple, vinegar and 1.5 liters of water. Bring the soup to a boil and cook for 1 hour. Place the bacon strips on a baking sheet and place in the oven for 15 minutes.

Pour the soup into a blender and blend. Soup served with bacon

There is hardly a lover of French cuisine who has not tried traditional French onion soup. This is a very tasty, satisfying and most importantly spicy soup.

Ingredients:

• Onion - 1.5 kg
• Garlic - 3-4 teeth.
• Butter - 50 g
• Flour - 20 g
• Broth - 1.5 l
• White wine - 200 ml

Preparation:

To prevent the onion from becoming too bitter during preparation, constantly rinse the knife with cold water.

Peel and cut the onion into thin half rings. Melt the butter in a deep saucepan and add the garlic and onion.

The onions should be caramel colored. Once the onion has reached the desired color, add flour. Then pour in the wine.

As soon as all the liquid has evaporated, add the broth. Cook over low heat for 25 minutes.

Then pour the soup into bowls, cover with croutons, which we previously dried in the toaster and sprinkle with cheese.

After which we put the soup in the oven. After the cheese has melted, serve the soup.

This is the most extravagant and most unusual soup you have ever encountered. Here it is hardly possible to describe in words how tasty it is; just try it once. But at the same time, you can only try real Vichyssoise soup in Paris.

Ingredients:

• Leek - 500g
• Onions - 1 pc.
• Potatoes - 4 pcs.
• Butter - 100g
• Cucumbers - 4 pcs.
• Cream - 200 ml
• Chicken broth - 1.5 l
• Sour cream - 100 ml
• Green onion - 1 bunch

Preparation:

Cut the white part of the leek into half rings. Peel the potatoes and cut them into cubes. Cut the onion into cubes.

Peel the cucumbers and cut into small pieces. Finely chop the green onions. Mix green onions and cucumbers with sour cream.

Melt the butter in a saucepan. Fry onions on it. As soon as it becomes transparent, add leeks to it.

Simmer for a couple of minutes and add potatoes. Salt and pepper. Add chicken broth and cook for 30 minutes. Now remove from heat and add cream.

We beat the soup with a blender. Serve each bowl of soup with a dollop of sour cream and onions.

Bon appetit.

This is a traditional French soup. It was invented by Marseilles fishermen; they always had a lot of fish left, from which they prepared such a soup.

Ingredients:

• Salmon - 100 g
• White fish - 100 g
• Seafood - 100 g
• Mussels - 100 g
• Carrots - 1 pc.
• Fennel - 1 pc.
• Celery root - 1 pc.
• Onion - 1 pc.
• Tomatoes in their own juice - 1 can
• Bay leaf - 1 pc.

Preparation:

Cut vegetables into any shape. Fry the vegetables in a small amount of olive oil. Fry for about 10 minutes. Then pour in the wine.

After the wine has evaporated, add fish broth and tomatoes in their own juice. Cook the soup until the vegetables are completely cooked.

Salt and pepper the soup. Pass the soup through a sieve. Now return the soup to the heat and bring to a boil. Now add seafood. Cook for 7 minutes.

Serve the soup with baguette.

A very tender and tasty soup for the most sophisticated gourmets.

Ingredients:

• Pumpkin - 0.5 kg
• Onions - 1 pc.
• Leeks - 2 stalks
• Butter - 50 g
• Milk - 0.5 l
• Chicken broth - 0.5 l
• Potatoes - 2 pcs.
• Sugar - 10 g
• Heavy cream - 100 ml

Preparation:

Peel the pumpkin, remove seeds and cut into large pieces.

To make the pumpkin easy to peel, place the pumpkin in the oven for 15 minutes.

Peel leeks and onions and cut into small pieces. Melt the butter in a saucepan and add two types of onions. Brown for 5 minutes.

Add pumpkin to onion. Simmer for another 5 minutes. Salt, add sugar and pepper. Simmer for another 5 minutes. Peel the potatoes and cut into cubes.

Pour hot milk and hot broth into the pan. Add potatoes to the pan and cover with a lid. Cooking for 1 hour. Let's puree the soup.

Add cream before serving.

Bon appetit.

A very interesting and delicious soup that will delight the whole family.

Ingredients:

• Leek - 1 pc.
• Cauliflower - 400g
• Potatoes - 4 pcs.
• Cream - 200 ml
• Milk - 0.5 l

Preparation:

Cut the leeks into half rings. Fry the leeks in butter for 5 minutes. Cut the potatoes into cubes.

Add the potatoes to the onions and add water. We separate the cabbage into inflorescences. Cut the zucchini into small pieces.

Add zucchini and cabbage to the soup. Bring to a boil and blend the soup with a blender. Add milk and cream to the blender and beat again.

Place the soup back into the pan and bring to a boil.

Bon appetit.

The real name of this soup is Crème de Barry. Preparing this soup is very simple, taking into account the fact that all the ingredients can be found in any store.

Ingredients:

• Cream - 35% - 100ml
• Red caviar - 50 g
• Butter - 100 g
• Chicken broth - 0.5 l
• Milk - 0.5 l
• Leek - 1 pc.
• Cauliflower - 1 pc.

Preparation:

Preparation: Disassemble into inflorescences. Boil small ones in salted water, and cut large ones with a sharp knife.

As soon as the inflorescences are ready, we put them into ice. Melt butter in a saucepan and fry finely chopped leeks in it.

Pour milk into the pan and add cauliflower florets. After 5 minutes, pour in the hot chicken broth. And cook until the cabbage becomes soft.

Remove the soup from the heat, add salt and pepper and add finely chopped parsley, beat the cream with a blender.

Pour the soup into a deep plate and serve with red caviar.

This soup is simply a storehouse of vitamins and beneficial microelements. Broccoli is essential for beautiful nails, hair and teeth. And at the same time, this soup is loved by French chefs.

Ingredients:

• Broccoli - 0.5 kg
• Cream - 0.5 ml
• Onion - 1 pc.
• Garlic

Preparation:

First of all, you need to grind the cabbage in a blender. Chop and peel the garlic and onion.

Pour olive oil into the bottom of the pan, then add flour, fry for 3 minutes and add garlic and onion.

Then fry for a couple of minutes and add cabbage. Then add water to the cabbage and cook for 5 minutes. You can add cream. Cook for another 10 minutes.

Add spices and parmesan.

Bon appetit.

This soup is perfect for a romantic dinner. Please your man with a pleasant dish.

Ingredients:

• Butter - 20 ml
• Asparagus - 200g
• Camembert cheese - 100 g
• Oysters - 3 pcs.
• Flour - 20g
• King prawns - 3 pcs.
• Fish broth - 200 ml
• Asparagus - 200 g
• White wine

Preparation:

Cut off the roots of the asparagus and fry in butter. Add flour and saute until creamy, then pour in broth and bring to a boil.

Beat the resulting mixture in a blender. Pour into a saucepan and add Camembert. We wait until the cheese melts. Salt and pepper.

Fry the shrimp in a frying pan for 3 minutes. Ladle the soup and garnish with oysters, shrimp and asparagus.

Bon appetit.

This soup is best made for lunch. Exquisite creamy onion soup will delight your family and friends.

Ingredients:

• Leek - 1 pc.
• Potatoes - 3 pcs.
• Broth - 1 l
• Cream -0.5 l

Preparation:

Cut the potatoes into cubes. Cut the leek into half rings. In this case we use both the white and green parts.

Pour the broth into the pan and add the onions and potatoes and simmer for 5-10 minutes.

Then we beat the soup with a blender and bring it to a boil, pour in the cream and cook for a couple of minutes. At the end, you can add green feathers to the soup.

Serve with croutons.

It's very elegant and incredible delicious dish.

Ingredients:

• Tiger shrimp - 0.5 kg
• Dry white wine - 0.5 cups
• Pumpkin puree - 500 ml
• Fish broth - 1l
• Celery - 4 pcs.
• Onion - 1 pc.
• Saffron - 10 g

Preparation:

Remove shells and heads from shrimp. Place the shrimp in the refrigerator, and place the shells and heads in a frying pan where the olive oil has already been heated.

Then pour in the wine and fry until all the liquid has evaporated. Cut the celery into small pieces. Peel the onion and cut into small cubes.

Pour broth into the pan where the shells were fried, add saffron, onion, celery, and sage. Bring to a boil and cook for 30 minutes.

Strain the broth through a sieve and pour the broth into a clean saucepan. Add to broth pumpkin puree and bring to a boil.

You can make your own pumpkin puree. To do this, you need to peel 1 kg of pumpkin and boil it in 0.5 liters of water. Then blend with salt and pepper.

Bring the broth and puree to a boil and cook for 10 minutes. Meanwhile, fry the shrimp in a frying pan with sage. Serve the soup with shrimp.

Bon appetit.

Every French soup is a very satisfying and delicious dish and this one is no exception.

Ingredients:

• Champignons - 400g
• Flour - 4 tbsp. l.
• Egg - 1 pc.
• Cream - 0.5 l
• Green
• Saffron
• Bay leaf
• Onion - 1 pc.

Preparation:

Finely chop the champignons. Add oil to the pan and heat. Then add the onion to the pan and fry for 10 minutes.

In a separate frying pan, heat the oil and add the champignons. Add salt and simmer for a couple of minutes.

Pour flour into a frying pan with onions and cook for 3 minutes with constant stirring. In a separate pan, boil the broth and pour in the onion mixture.

We also send champignons, thyme, bay leaf, herbs, salt and pepper. Cover the soup with a lid and cook for 10 minutes. In a separate bowl, beat the cream and egg.

Then add the cream in a thin stream. Then add melted butter and herbs.

Cheese soups are always very tasty and satisfying. IN this recipe we add a lot of baguette and a lot of parmesan, which are very loved by the French.

Ingredients:

• Parmesan - 50 g
• Mozzarella - 100g
• Creamy processed cheese - 100 g
• Leek - 1 pc.
• Potatoes - 4 pcs.

Preparation:

Cut the potatoes into cubes. Pour water into the pan and add the potatoes. Cut the leek into half rings.

Place the onion in a frying pan where the butter has been melted in advance. Simmer the onion for about 10 minutes. Then put it in the pan.

Then add the melted cheese to the pan. Cook until fully cooked, then blend with a blender. Put it on the fire again and bring it to a boil.

Pour the soup into a bowl over the three parmesan cheeses and mozzarella.

Serve soup with baguette.

Bon appetit.

A very simple and even dietary soup will delight you and your loved ones.

Ingredients:

• Potatoes - 4 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Cauliflower - 1kg
• Pork - 800 g

Preparation:

Pour pork pieces into a saucepan and add 5 liters of water. Cook for 40 minutes.

In this case, it is necessary to remove the foam, otherwise the soup simply will not work.

Then pour the potatoes into the pan. Cover with a lid. Place butter in a frying pan and heat.

Then place the carrots, cut into bars, into a frying pan with oil. As soon as the carrots turn brown, catch them with a slotted spoon and add them to the soup.

In the same frying pan, fry the onion until transparent, after cutting the onion into large cubes. Add French herbs to the onions.

Divide the cauliflower into inflorescences. After the potatoes are ready, add the cauliflower and onions to the soup. Time the broth to boil for 5 minutes.

Salt and pepper the dish. Finely chop the greens and add them after turning off the heat.

This soup will warm you up on a cold winter evening.

Ingredients:

• Onion - 4 pcs.
• Thyme - several branches
• Broth - 1 l
• Wine - 1 glass.
• Mozzarella - 100 g
• Parmesan - 50 g

Preparation:

Cut the onion into thin half rings. Fry the onion in butter until caramelized. Now add the wine.

Boil the onion in wine for 5 minutes and pour in the broth. Add thyme and bay leaf.

Instead of making a lot of small croutons, we will make one large crouton the size of the plate.

Drizzle olive oil onto the crouton and add a pinch of saffron. Now let's grate the parmesan and mozzarella. Pour the soup into a plate, cover it with crouton and cover it with cheese.

Place in the oven for a few minutes.

Bon appetit.

Sooner or later, every cook will want to cook and try French classic onion soup. We will help you learn more about it and tell you how to prepare the famous dish.

The history of French onion soup goes back centuries. Initially, this first course was a traditional dish for the poor and consisted only of cheap onions and waste crusts of bread. But times change and so do recipes. Already in the 17th century, cooks prepared onion soup for noble nobles in beef broth with meat, a drop of white wine, sugar and a spoonful of wheat flour. The dish was beautifully served with baked wheat bread croutons.

Recipes for onion soup have also survived to this day with changes. Cheese has been added, and you can choose it taking into account your individual taste - processed, hard or soft. If broth is used, it should be vegetable, chicken or meat.

The soup recipe is quite simple, you just need to adhere to some nuances:

The soup contains the following ingredients: broth, onions, croutons and cheese; if you have the opportunity, buy expensive Parmesan, Gruyère or Gouda cheese, but if this is not possible, take a simple good quality hard cheese - the finished result will exceed your expectations, the soup will be quite thick, rich with a sweetish taste; fresh or dried thyme will add a unique aroma to the first dish.

Melted cheese and golden crispy croutons will add some piquancy. The taste of the finished soup depends not only on the broth used, but also on the degree of sautéing of the onions. Frying over low heat, the onion pieces gradually bake and change color to rosy, slightly golden. Due to long-term processing, the onions caramelize a little due to the large amount of sugar contained in the vegetable.

So, if you are ready and have decided to pamper your family with an exquisite French soup, let’s start cooking.

Taste Info Hot soups / Cheese soup

Ingredients

• onions - 1 kg;
• butter - 65 g;
• broth or boiling water - 1 l;
• hard cheese - 200 g;
• baguette - 8 slices;
• thyme - to taste.

How to make classic French onion soup

Peel the onion. Cut into quarters, then chop into thin strips. Not only onions, but also white onions or shallots are perfect for soup. It is more tender and sweet in taste.

Now prepare a deep frying pan in which we will cook the soup. You can also take a thick-walled saucepan. Melt a slice of butter in it.

Place onion pieces into the pan. Fry over moderate heat, stirring occasionally with a wooden spatula. This process is quite lengthy and the taste depends on this step. ready-made dish. Roasting time is approximately 25-35 minutes. Fry until the onions begin to caramelize and turn slightly golden in color.

Literally after 15-20 minutes, it became transparent and soft. Continue frying.

Once you have reached the desired result, pour in 250 ml of broth. Moreover, you can use meat, vegetable broth or simple boiling water. Continue frying over low heat. All broth or water should completely evaporate.

After almost all of the liquid has evaporated and a trace from the spatula remains, we move on to the next step.

Pour another 250 ml of liquid, add dried or fresh thyme and continue cooking in the same mode until the water evaporates.

After this, add the remaining liquid and boil to the desired thickness.

For croutons, you can take a baguette or cut out these blanks from a loaf of wheat bread.

Dry them in a dry frying pan until golden brown on both sides.

Place the stewed onions in deep portioned heat-resistant molds or pots, in this case, 4 containers.

Teaser network

Sprinkle with grated hard cheese.

Place two hot croutons at a time.

Sprinkle with hard cheese. Place in a hot oven for a couple of minutes to melt the cheese and serve immediately to keep the soup warm.

French onion soup in pots is ready. Bon appetit!

Onion soup with cream cheese

Another type of savory first course is onion soup with melted cheese. It is more delicate and subtle in taste. Processed cheese is added at the beginning of cooking the French soup and is completely dispersed in the broth or at the end when serving. Then the cheese will only melt a little from the heat, but the velvety taste will not disappear from this.

Ingredients:

• onions – 1 kg;
• butter (or melted butter) – 60 g;
• wheat bread - 2-3 slices;
• processed cheese – 100 g;
• broth or water – 1 l;
• salt and spices - to taste.

1. After peeling and washing the onion, cut into thin strips.
2. Place butter (50 g) in a thick-bottomed saucepan and place over low heat. Add all the onions to the oil. Stir and sauté until the onion color changes to golden yellow. Be sure to stir so that the pieces don't burn.
3. Then pour about half of the hot broth or boiling water into the pan. Stir and simmer with the lid half closed until the moisture evaporates. Pour in the rest of the broth again and cook to your desired thickness. Now salt and add spices to your taste.
4. Place the remaining piece of butter in a frying pan and heat. Fry slices of wheat bread on it according to the number of servings of soup. It is not necessary to cut off the crusts from the bread.
5. Grate the processed cheese and sprinkle it on the toasted bread. Remove the pan from the stove, but cover with a lid. The heat will melt the soft cheese and look delicious.
6. Pour a portion of soup into a plate and place crouton and cheese directly on it. Serve immediately.

Onion soup for weight loss

Onion soup is very good for weight loss. It is low in fat and quite high in calories, keeping you full for the whole day. Only one component of this first course is high in calories - cheese. But in this recipe, the cheese is served separately and you can put exactly as much on your plate as your diet allows. Together with this aromatic soup, France with its refined traditions and amazing tastes will enter your kitchen.

Ingredients:

• onions – 1 kg;
• vegetable oil – 1-2 tbsp. l.;
• water – 1 l;
• cheese – 100 g;
• wheat bread - 2-3 slices;
• salt – 5-6 g;
• fresh parsley - for serving.

1. After peeling and rinsing, thinly slice the onion in half and then into thin slices. Place in a saucepan and sauté with vegetable oil about 10 minutes. Be sure to stir.
2. After the onion changes color, pour in hot boiled water and add salt. Stir. Cook at low simmer and cover. The readiness of the dish is determined by boiling the onion by half the volume and softness.
3. Cut slices of wheat bread into pieces and place on a baking sheet. Bake without oil in the oven at 200 C for 5-7 minutes.
4. Wash and dry the parsley. And cut the cheese into cubes.
5. Serve the soup in a bowl, garnished with parsley. Place pieces of croutons in the center, and place cubes of cheese next to them on a saucer.

Onion soup with onions and leeks

Real onion soup is prepared with sweetish cheese. But, changing the recipe to your taste, you can also use salty, spicy or sour varieties of hard or soft cheese. Try seasoning the dish with a hint of Pecorino or Camembert cheese. A soup with expensive soft cheeses - Gorgonzola, Roquefort, Dor Blue - will have an even richer taste.

Ingredients:

• onions – 0.5 kg;
• leek – 0.5 kg;
• butter – 50 g;
• feathers green onions– 2-3 pcs.;
• broth or water – 1 l;
• cheese – 100 g;
• cream – 50 ml;
• wheat flour – 1 tbsp. l.;
• salt - to taste.

1. To prepare onion soup, thoroughly process all the onions - sort and rinse. Separate the top leaves of leeks before washing; there is often sand there. Then cut the onion into strips. Set the green feathers aside - they are for serving the dish. Also leave a few leek rings.
2. Place all the onions and almost all the leeks in a frying pan with butter. Sauté for a few minutes to begin the process of caramelizing the pieces.
3. After sautéing, place the onion in a saucepan and pour in hot broth. Add some salt. Cook over low heat with the lid half closed.
4. In the meantime, grate the cheese. Mix cool cream with flour so that there are no lumps.
5. When the soup has boiled down to 0.5 of its original volume, add cheese. Using an immersion blender, puree the soup until it has a smooth consistency.
6. Place the soup back on the heat and add the cream and flour. Stir and bring almost to a boil. Your delicious soup is ready!
7. Serve the dish in portioned bowls, garnish with chopped green onions and thin leek rings. If desired, prepare croutons and serve separately on a saucer.

We told you how to prepare delicious onion soup, and finally we’ll give you some tips:

• Use delicious sweet onions, they should caramelize well.
• Stir the onion all the time, do not let it burn.
• Fry the onions in quality butter with a little olive oil.
• Use a good broth made from poultry, beef or pork as a base. Vegetable broth will also work. But the classic soup is made only from beef broth.
• Among the spices, nutmeg, rosemary, and thyme are added to the soup.
• Dry white wine is often added to add piquancy when sautéing onions. This secret is often used by modern chefs.
• Caramelize the onions over medium heat, this will take about 25-30 minutes, you can simmer the onions longer by gradually adding liquid. Some French cooks simmer the onions for an hour or more. The longer the onions caramelize, the tastier the soup will be.

Previously we prepared.

Original French onion soup is a classic hot dish, the recipe for which is simple. There are many variations in its preparation, spices and additional ingredients change, but the main components (onions, meat broth, golden croutons, cheese) have remained unchanged since the times of medieval France.

The legend of the origin of the stew

According to a legend among the French, The recipe for French onion soup was invented by Louis XV himself.. Having gone to rest in the guest house, the king woke up at night from a strong feeling of hunger. He examined the entire kitchen and warehouse, but did not find anything edible.

He managed to find only one large onion, a bottle of sparkling wine and a piece of butter. The king did not intend to remain hungry, so he decided to combine the food he found and cook it. This is how the first onion soup, prepared by the French ruler himself, arose. Of course, all this is just a legend invented by the residents of France, because there is no documentary evidence of it.

Brief history

Tasty and nutritious onion stew was first mentioned at the beginning of the 17th century. The history of French onion soup is truly impressive, because the hot dish was originally invented by residents of the poorest areas of Paris (Les Halles). Back then, the soup recipe was very simple, and the set of ingredients was very meager, because it was prepared from cheap root vegetables, crackers and waste bread crusts. Even the poor could afford to buy the affordable tear vegetable. The stew was in demand among market traders and workers because it was very high in calories, which gave ordinary people strength and a great boost of energy for the whole day.

Time passed, the recipe for the famous dish changed. Noble nobles began to eat classic onion soup. Personal chefs prepared for them a fragrant hot dish based on onions, beef broth, white wine and flour with spices. It was then that the basic concept of serving was formed - a pot or plate of soup with crispy croutons.

Modern recipes are varied. When cooking, not only meat, but also vegetable broths are used. A wide variety of onions are also used: onions, leeks, shallots and even Crimean. The recipe was supplemented with cheese; you can use any hard cheese product, but Parmesan or Gouda goes most harmoniously with onion soup. The method of sauteing and chopped onions also differs in the cooking time. Every famous chef in France (and not only) has his own recipe for French soup in his arsenal.

Classic recipe

To please your household or guests of your home with an unusual, but incredibly tasty and aromatic treat, you don’t have to spend a lot of time, effort or products. The ideal choice would be onion soup; the recipe for the classic French first course is quite simple, and the ingredients are minimal.

To prepare this original soup you will need the following ingredients:

• 1 kg of onions;
• 70 g butter;
• 1 liter of beef broth;
• 200 g of any hard cheese;
• 8 thin baguette slices;
• 200 ml dry white wine;
• thyme, ground pepper, salt - to taste.

Cooking should begin by preparing the main component; all onions must be peeled and cut into strips (you can also use half rings). Any deep dish, such as a frying pan, small saucepan or saucepan, is suitable for sautéing onions. Place the bowl on the fire and melt a small piece of butter in it. After this, you will need to put all the onion pieces in the oil and caramelize them for half an hour. At the end of sauteing, when the onion straws become golden, add wine and 250 ml of broth to the stewed vegetables.

Fry the onion pieces over low heat until all the liquid has completely evaporated. This will allow you to achieve an ideal, rich taste; the tear root vegetable will completely lose its bitterness and give off sweetness. Wine added during cooking will help neutralize the specific aroma and taste of the vegetable.

The next step is adding another portion of the remaining broth and spices; the soup must be boiled to the desired thickness. At this time, you can start frying the baguette croutons. The slices should be thin and small so that the croutons have a pleasant crunch and are not too hard; the crust should be carefully trimmed. Fry the croutons in a hot frying pan without oil for 2 minutes on each side.

Stewed onion soup is placed in portioned clay pots or other heat-resistant molds, sprinkled with grated cheese, topped with croutons (two pieces per serving are enough) and again sprinkled with a small amount of cheese crumbles. The prepared containers with all the contents are sent into the oven for literally 3 minutes to melt the cheese. Classic French onion soup is ready to serve! Bon appetit.

A good and simple recipe, while the soup is boiling you can start preparing other dishes! I also tried to cook according to the same recipe, but instead of Parmesan I used processed cheese, it turned out to be a very piquant, unusual taste.

For connoisseurs healthy image life and dietary food will definitely like this light soup. Onions themselves are low in calories, regardless of the cooking method. A fragrant hot dish with a cheesy taste is suitable for people who want to lose weight. But even the most avid athletes must get their strength from somewhere, so the recipe still contains one high-calorie product - cheese.

The peculiarity of this variation on French onion soup is that the fermented milk product is added individually to the plate. If desired, you can not increase the calorie content of the soup.

For cooking dietary nutrition you will need:

• 1 kg of onions;
• 2 tablespoons of refined sunflower oil;
• 1 liter of water or vegetable broth;
• 100 g hard cheese;
• 2-3 slices of rye bread;
• a small bunch of parsley and spices to taste.

How to prepare onion-based vegetable soup:

When the liquid in the pan has evaporated to the desired level, you can begin serving the hot dish to the table. Decorate the plate with herbs, and place grated cheese next to it, which everyone can add to their portion in the right amount.

The soup turned out simply amazing. Considering that my husband and I are vegetarians, the French soup according to this recipe was a godsend for us. True, I didn’t use cheese, but it turned out quite tasty!

If there are children present at the table, they are unlikely to like the dietary version of the soup or a dish with wine. You can please children and adults with another variation of the exquisite masterpiece of French cuisine - onion and fish soup. A gala feast, a romantic or family dinner - this recipe is ideal for any occasion.

To prepare a hot dish you will need the following ingredients:

French onion soup, recipe step by step:

• Peel and chop the onion, peel the potatoes and cut them into cubes, cut the peeled carrots into thin rings.
• Grate the garlic on a fine grater and chop the parsley with a knife.
• Place the saucepan on the fire and melt the butter in it. Pour the onion and garlic into it.
• Reduce heat, cover the pan and simmer the onion-garlic mixture under the lid, stirring occasionally, for an hour.
• After a golden crust has formed, pour the heated broth into the container. When the contents boil, add potatoes and carrots.
• Cut the fish into bars or cubes. After the broth boils, add the fish, add salt and pepper, and slowly pour in the cream.

Now all you have to do is wait half an hour and the delicious fish and onion soup will be ready. Pour the hot dish into plates and garnish with chopped herbs.

Real French onion soup requires great care from the cook; the slightest mistake can lead to the translation of ingredients or spoiled taste. So that everything turns out right and tasty, You need to follow several recommendations:

By following these tips, even a novice cook will be able to prepare a true culinary masterpiece that will not be a shame to treat and surprise not only relatives, but also guests.

The tips turned out to be very useful. Thanks to these tips, I made soup the first time. I tried many options, I really liked it with shallots.

Attention, TODAY only!

When it comes to French soups, the first name that comes to mind is aromatic soupe à l’oignon. This dish is the hallmark of national cuisine and one of the mandatory menu items for every tourist in the country. This is where we begin this review.

Onion soup (soupe à l’oignon)

There are hardly many lovers of boiled onions, which cannot be said about French onion soup. In France, almost no one can remain indifferent to this treat. Rich beef broth and onions are its main ingredients. Moreover, it is not the broth that gives the unique aroma, but the onions, which are traditionally sautéed in oil for a long time.

During the long simmering process, the onion caramelizes and acquires a beautiful amber hue. It transfers this color and incredibly rich aroma to the finished soup. Sometimes in France, alcohol is added to the broth for piquancy, for example, white wine or. Prepare the soup in small portions and serve in the same container. Serve the dish with croutons with melted cheese, placing them directly in the pot. This soup is a true classic of French cuisine.

The recipe for onion soup has been known since ancient times. At first it was a traditional dish of the French poor, since onions are one of the cheapest and most accessible products. Over time, the aromatic soup has firmly established itself in restaurant menus. They say that King Louis XV of France loved soupe à l’oignon, and one of the legends even credits the monarch with the invention of this dish. Although another legend dates its origin back to the era of Roman rule.