Preparation: Step 1
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Video receptor of classic onion soup
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Recipe for classic onion soup with step -by -step photos
Prepare the necessary ingredients.
In order for onion soup according to the classic recipe to be truly aromatic, the onion needs to be saved, at least 20 minutes. Therefore, stock up on, the process is not fast, but the taste of the soup will be divine.For soup, you need to choose the best bulbs. Not all onions are the same for the same, there is even a slightly sweet taste — this is the perfect option.
The butter should be taken good quality with a fat content of at least 82.5%.
The meat broth is suitable from any type of meat. You can cook it in advance. Vegetable broth is also perfect.
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Step 2
Clean the onion of the husk and cut into thin strips. Cut each half again and chop a thin strip if the bulbs are large.
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Step 3
So that during the passing, the bow is still not burned, you need to choose a pot with a thick bottom. The presence of anti -stick coating will also not interfere. If there are no such dishes, you can prepare soup in a deep thick -walled pan.
Heat the pan on the heat and add a piece of butter.
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Step 4
When a puddle forms from the oil, pour the entire onion.
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Step 5
Fry the onion on the minimum heat, constantly stirring with a wooden spatula or spoon, until its color becomes caramel-golden.
During the quiet frying of onions, you can already heat the broth — chicken, beef or vegetable. In principle, the onion during heat treatment gives such an aroma that it can be seasoned not only with broth, but also with ordinary boiling water.
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Step 6
Pour a glass of hot broth to golden onion.
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Step 7
Cook on moderate heat, periodically stirring with a wooden spatula. It is necessary to hold onions on the fire until the broth evaporates.
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Step 8
When you see that only one onion remained in the pan, and it will be a soft, almost hardened onion, pour the rest of the broth and obscure the onion soup to the middle density.
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Step 9
The soup should be moderately thick, not liquid. If it seems to you that a little flour was added to it, then the consistency of the soup is impeccable.
In the end, when the soup is ready, it must be seasoned with salt and pepper. The time to evaporate the liquid and bring the soup until complete readiness will need about one hour, +/- 15 minutes.
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Step 10
The soup can be served, it is already ready, but in the classic version it is most often served with a fried baguette with grated cheese. The baguette must be cut into thin slices and fry either in a dry pan (it is meant fried bread in a pan without oil), or in a toaster. Instead of baguette, you can take a loaf or white bread.
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Step 11
To follow the classic recipe, you need to pour soup into refractory soup plates that can be sent to a hot oven, or to clay pots.
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Step 12
Chop the cheese, simply put, grate it on a coarse grater. Solid cheese can be anything.
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Step 13
Pour the soup almost to the top into the soup plate, put a piece of baguette and sprinkle abundantly with grated cheese.
Rear the oven to 200 degrees and place soup in it. You can enable the “grill” mode. Our task is to melt the cheese, and also prevent the soup to cool.
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Step 14
Serve immediately, because onion soup according to the classic recipe should be burning and fragrant, and its appearance with molten cheese crust is to excite the appetite and the desire to take a spoon in the hand as soon as possible. Enjoy your appetite!
