French onion soup with cheese
Onion soup with cheese is a classic that probably everyone likes. I get it creamy and smooth - I chop the blender. The wine needs white dry or semi-dry. Even semi-sweet will do, it harmoniously complements the rest of the products and fits into the big picture. Although often dispense with wine, it also tastes delicious. By the way, in the old version of French onion soup, there was nothing at all except fried onions, beef broth and bread crusts! So the modern recipe, in comparison with the old one, is simply rich!
- Time for preparing: 45 minutes
- Servings Per Container: 4
Ingredients for Onion Soup with Cheese
- 3-4 large onions;
- 2 cloves of garlic;
- 1 tablespoon of flour;
- 1 potato;
- 70 g of butter;
- 1 liter of chicken stock;
- 100 g of hard cheese;
- 100 ml of dry white wine;
- 1-2 teaspoons of sugar;
- thyme or nutmeg, salt, olive oil.
The method of preparation of French onion soup with cheese
In a deep soup pan with a thick bottom, pour a tablespoon of olive oil, put butter, melt over a low heat.
Two cloves of garlic, crush with a knife, chop, put in melted butter, fry for half a minute or a little less. In the onion soup recipe, it is important not to fry the garlic, it should only flavor the oil. Burnt or deep-toasted garlic is bitter and unappetizing.
Chop onions finely with a vegetable cutter or cut with a knife to make very thin half rings. We send the chopped onion into the pan, sprinkle with a pinch of salt, add sugar.
Stew the onions over medium heat for 25 minutes, stir so as not to burn. The onion is ready, when it gets a golden caramel hue, it will become almost transparent. At the end, pour wheat flour, fry with onions for a few more minutes.
Pour dry white wine, bring to a boil, boil for 3 minutes, then pour hot chicken broth.
Peel the potatoes, cut into small cubes, put in a pan, cook the soup over medium heat for another 15 minutes. There is no potato in the classic recipe, but it seemed to me that it would not be superfluous. So the decision is up to the hostess, you can do without potatoes.
Grind the finished onion soup with a submersible blender until a delicate creamy consistency, salt to taste.
Rub hard cheese on a grater. We bring the soup to a boil again, add the grated cheese and immediately remove the pan from the heat, mix thoroughly so that the cheese melts.
Season the prepared onion soup with thyme or nutmeg, as you like. To this dish, you must definitely fry the golden croutons or toast the toasts. In a classic French recipe, croutons are placed on a soup, cheese is still on top and everything is sent to a very hot oven for a couple of minutes.
Serve hot, bon appetit! Cook with pleasure!