Onions are a very healthy and aromatic vegetable. The best way to appreciate its taste is to prepare a traditional French soup. According to legend, Louis XV wanted to eat at night, but there was nothing in the hunting house except champagne, onions and butter. The king mixed the ingredients, and the result was an original soup. Today it is prepared on the basis of meat or vegetable broth, and the soup owes its bright aroma to sautéed onions.

Ingredients for making onion soup

In order to cook French onion soup as successfully as possible, you first need to prepare the following products: - 700 g of onions; - 50 g of butter; - 3 tablespoons of flour; - salt to taste; - 1 tablespoon of olive oil; - 1/4 a teaspoon of granulated sugar (it will help the onions acquire a rich brown color); - 2 liters of meat broth; - 0.5 cups of dry white wine; - 150 g of hard cheese (Parmesan or Gruyère); - loaf or baguette; - ground black pepper to taste; - 2 cloves of garlic; - 2 tablespoons of sunflower oil.

There are many varieties of onions that differ in their taste: sweet, semi-sharp and spicy. In this case, you need to use golden onions

How to make onion soup: recipe

A very important stage is the correct cutting of the onion; this step must be approached with special responsibility. Sharpen the knife well and periodically wet it and the onion itself in ice water, this way you can avoid teary eyes. Remove the golden skin from the onion and cut it in half, cutting into very thin half rings. At first glance it may seem like there is a lot of onion, but there is no need to deviate from the recipe.

Onion soup has been popular throughout Europe for a long time; it was prepared mainly in poor families. A more modern version of this first dish appeared in France in the 17th–18th centuries.

Take a large saucepan and put it on fire. Melt butter mixed with olive oil in it. Place chopped onions in a bowl, sprinkle with a teaspoon of salt and sugar. Stir thoroughly with a wooden spoon and cover the pan with a lid, reduce heat and simmer the onions for 30 minutes. Make sure that the onion does not stick to the bottom and does not burn; stir it very often. Next, add flour and stir for 3 minutes, during which time the onion should turn brownish.

Pour hot meat broth (which should be prepared in advance) into the bowl, add half a glass of dry white wine and cook for 40-60 minutes without covering with a lid. The liquid should decrease in volume.

Prepare the croutons. Squeeze a couple of cloves of garlic into the sunflower oil and let it brew for 20 minutes. Strain the oil and pour into the pan, let it heat up thoroughly and add the sliced ​​baguette. Fry it on both sides until golden brown. Pour the onion soup into clay portion pots, top with a piece of fried bread and generously sprinkle with grated cheese. Place the pots in an oven preheated to 180°C for 20 minutes. Serve the onion soup hot.

Soups are very beneficial for the human body; their daily use normalizes the functioning of the stomach and the entire digestive tract, so do not neglect this important dish from the point of view of digestion. If you don’t like soups, then perhaps you just haven’t found the best option for this dish yet. Onion soup is very popular in European countries, and in France it has become one of the traditional French dishes. The thing is that it is prepared very quickly and easily, and the products necessary for its preparation are generally available. Onion soup is also prepared in Russia; there are even several options for preparing this simple dish.

French onion soup. Classic version

To recreate a classic version of traditional French onion soup, use the following ingredients:

• 3 medium sized onions;
• 50 grams of butter;
• chicken bouillon;
• 100 ml. dry white wine;
• one tbsp. spoon of flour;
• salt, sugar to taste;
• 100-150 grams of grated hard cheese;
• crispy baguette.

The soup is prepared as follows:

• Cut the onion into rings and fry it in butter until golden brown.
• The onion being prepared should be salted and one teaspoon of sugar added to it, then increase the heat, add a tablespoon of flour and fry everything thoroughly for several minutes.
• Carefully pour wine and half the broth into the cooking onions.
• After 5-10 minutes, pour in the remaining broth and bring the soup to a boil. The soup should be kept in a boiling state for 10 minutes, after which it is ready to eat.
• Pour the finished soup into ceramic pots or deep plates and sprinkle well with grated cheese on top.
• This soup should be served exclusively with a crispy baguette.

Cold onion soup

A cold version of traditional French onion soup was invented by a French chef who worked in New York for a long time, so this soup can rightfully be considered the American equivalent of the French dish.

To prepare this soup you will need:

• leek;
• meat broth or plain water;
• potato;
• cream;
• butter;
• lemon juice;
• salt and pepper to taste.

The cooking process itself is as follows:

• The onion needs to be cut into cubes and fried together with the white part of the chopped leek in well-heated butter for 15-20 minutes.
• Add fresh potato cubes to the fried onions.
• A few minutes after adding the potatoes, pour in a liter of broth or plain water and cook the soup until the potatoes are ready.
• When the soup is almost ready, add salt and pepper to taste, then add the juice of one lemon and 300 ml of cream.
• Cool the soup slightly and blend it with a blender until smooth.
• Garnish the finished soup with finely chopped green onions or any other herbs.

French onion soup

This is the easiest recipe for making onion soup. To prepare it you will need a little free time and some products, such as:

• several heads of fresh onions;
• 300 grams of crackers;
• 100-150 grams of creamy soft cheese;
• liter of vegetable broth or plain water;
• 50 grams of butter;
• salt and pepper to taste.

Preparation:

• First of all, chop all the prepared onions.
• Fry the chopped onion in melted butter and add salt to taste.
• While the onions are sautéing, bring a pot of water or vegetable broth to a boil.
• Dip the onion, fried until golden brown, into boiling water, add croutons and soft cream cheese. Add salt and pepper to taste and cool the soup slightly.
• Using a blender, turn the prepared onion soup into a puree soup.
• The finished soup should be served with croutons or croutons.

Onion soup is nothing more than a hot stew with floating pieces of fried or stewed onions. Liquid broth is widely popular among the French population. However, the recipe for this drug has spread all over the world and is firmly entrenched in many kitchen books. It makes sense to consider the traditional technology for preparing and variations of onion soup. So let's get started.

Onion soup with sweet peppers

• celery - 1 bunch
• bell pepper - 140 gr.
• onion - 5-6 pcs.
• moderately ripe tomato - 3 pcs.
• white cabbage - 1 kg.

1. First of all, start preparing the vegetables. They must be washed well, then cleaned of inedible parts. Chop the cabbage, chop the onion into half rings (rings), pepper into bars, celery into slices.
2. If you wish, you can cook onion soup. But then a blender or food processor will come in handy. Chop all the vegetables in a household appliance after preparing them.
3. Add 1.2-1.3 l. filtered water (cold). Place on the fire and wait until it starts to boil. Stir the contents constantly to avoid burning.
4. Leave for 10 minutes covered, simmer until the ingredients soften. 6 minutes before final cooking, add salt, ground pepper, and your favorite seasonings to the soup.
5. Turn off the stove and let the onion soup simmer for 20 minutes. Before serving, sprinkle each serving plate of stew with herbs. Eat with breadcrumbs and cream sauce.

Onion soup with cauliflower

• sweet pepper - 130 gr.
• cauliflower - 800 gr.
• onion - 6 pcs.
• potatoes - 5 tubers
• carrot - 1 pc.
• celery - 60 gr.
• chicken/vegetable broth - 50 ml.
• salt - to your taste

1. Thaw the cabbage if it was originally frozen. Peel the onions and chop into rings. Remove the seeds from the bell pepper and chop into bars or rings.
2. Take care of the celery by chopping it into circles. Pour olive oil into a frying pan and fry the onions in it until golden brown.
3. Pour 800-1000 ml of filtered cold water over the vegetable. Let it boil over medium heat, then reduce the power and simmer for another half hour until soft.
4. You can add Maggi cube at this stage or any other seasonings you like. Add grated carrots and celery pieces. Chop the cauliflower or leave it in florets and place in a saucepan.
5. Cut the potatoes into cubes and add them to the mixture. Cook the soup until the potatoes are soft. If necessary, add more hot water. Serve soup with grated cheese.

• butter - 60 gr.
• onions - 160-170 gr.
• sifted wheat flour - 30 gr.
• dry wine (white) - 0.2 l.
• bread for toast - 90 gr.
• Emmental cheese - 160 gr.
• fresh parsley - optional
• salt - to your taste
• turkey or chicken broth - 1.4 l.

1. Prepare a pan, add butter into it, chopping it into cubes. Heat at medium power, making sure that the product does not burn.
2. Chop the onions into half rings, add to the oil and fry until golden brown (transparent). Set the burner to minimum power and simmer the contents for about 50 minutes.
3. Stir occasionally to prevent the onion from burning. After the specified period, add the sifted flour and wait 6-10 minutes. Stir until lumps disappear.
4. The onion mass should caramelize and form a beautiful golden hue. When this happens, proceed to the next step. Pour in turkey or chicken broth and wait until it boils.
5. Set the stove to medium and cook for 35-45 minutes. After the specified time, add dry wine, wait 10 minutes. Toast the bread and cut into cubes.
6. Pour the soup into bowls, add croutons and sprinkle with chopped parsley. Grate the cheese directly into the bowl and serve once it has completely melted.

Onion soup puree

• onions - 500 gr.
• heavy cream (from 25%) - 120-140 ml.
• butter - 0.2 kg.
• chicken or turkey broth - 1 l.
• salt and pepper - to taste

1. Prepare a pan where nothing will stick to the bottom. Place the butter in cubes and melt it over medium power. Add onion cut into half rings and fry until golden.
2. Then knead and cover with a lid, simmer for half an hour. Pour in the salted and pepper broth, cook for 5 minutes. Add cream, continue to cook for about 20 minutes over low heat, covered.

Leek soup

• laurel - 3 pcs.
• parsley - 30 gr.
• cream - 160 ml.
• broth - 500 ml.
• water - 400 ml.
• flour - 60 gr.
• butter - 140 gr.
• green onion - 1 bunch
• carrots - 1 pc.
• onion - 1 pc.
• celery (root) - 2 pcs.
• salt - to taste
• dry white wine - 120 ml.
• allspice - to taste
• potatoes - 200 gr.
• leeks - 7 pcs.

1. Peel and wash the leeks thoroughly. Place the product in a colander and wait until the liquid has completely drained. Chop the onions and green onions, leeks, celery and carrots. Season the vegetables with the necessary spices.
2. At the same time, melt 60 g in a thick-bottomed saucepan. butter. Place the prepared vegetables into the container. Sauté for 7 minutes, stirring. Meanwhile, peel the potatoes and cut into cubes.
3. Place in a common saucepan. Also add broth, wine, water and bay leaves to the container. Set the stove's power to medium heat and wait for it to boil. After this, reduce the burner to low and cover with a lid. Boil the ingredients for a quarter of an hour.
4. Wash a bunch of parsley and chop finely. Sprinkle the bulk of the food with fresh herbs. Boil for a few more minutes. There is no need to cover the pan with a lid. After this, remove the bay leaves.
5. Melt the remaining butter in a separate bowl, combine the product with flour and mix thoroughly. Boil the mixture in a small saucepan until golden brown. Remove the mixture from the heat, pour 400 ml into it. soup broth.
6. Mix the liquid thoroughly and pour it back into the common pan. Dip a blender into the soup and turn the dish into a homogeneous mass. Add spices to taste. You will need the cream as a garnish before serving.

• potatoes - 120 gr.
• carrot - 1 pc.
• greens - 20 gr.
• onion - 2 pcs.
• processed cheese (in briquettes) - 180 gr.

1. Fry the onions in a frying pan, chopping them into slices. After a while, add the carrots grated on a coarse grater and continue simmering. When the roast is ready, turn off the stove.
2. Heat 1.4 liters in a saucepan. filtered water and let it boil. Chop the potatoes into cubes and boil until done. Add the carrot and onion mixture and stir.
3. Cook for 5 minutes. During this time, prepare the cheese: chop it very finely and place it in a saucepan, stir immediately. Add your favorite seasonings, salt, and simmer until the cheese dissolves. Serve with greens.

Onion soup with beer

• beef broth - 0.5 l.
• beer - 250 ml.
• French bread - 1 loaf
• vinegar - to taste
• Cheddar - 490 gr.
• chopped onion - 1.4 kg.
• thyme - in fact
• garlic - 10 cloves

1. In order for the soup to turn out according to the planned recipe, the onions must be fried in the oven. Apply the required amount of vegetable oil to a baking sheet and preheat the oven to 120 degrees. Place the onions on a tray.
2. Fry the vegetable until golden brown. After this, crumble the garlic on top of the onion and bake for another couple of minutes. After the specified time, sprinkle the dish with vinegar and add a small amount of thyme.
3. After this, pour the required amount of beer indicated in the recipe into the pan. Simmer the dish in the oven until the liquid has evaporated by about half. Reduce oven temperature if necessary.
4. At the same time, place the pan on the stove and pour the beef broth into the container. Turn the heat on to medium and wait for it to boil. After this, place the ingredients from the oven into the pan and cook over low heat.
5. Chop the loaf into cubes, place on a baking sheet, and bake. At the same time, cut the cheese into pieces. Pour the soup into a bowl, add Cheddar and croutons. Microwave the dish for 1 minute. Serve the soup with salad and boiled beef.

Onion soup is quite a unique dish. If you follow the cooking technology and follow simple instructions, you can prepare a fairly tasty product. Choose the most successful recipe for yourself and please your household with an unusual soup.

Video: French onion soup recipe

Onion soup is a seemingly simple dish that has many advantages, not just taste. With its help, you can lose extra pounds, get rid of a hangover, quickly get enough and even warm up. Every French restaurant is required to offer its visitors some version of onion soup. It is considered a national dish and even a symbol of France, along with croissants and wine.

The history of French soup dates back to the time of Louis XV. They say that the king once became hungry while spending the night in his hunting lodge. He was unable to find anything other than onions, champagne and butter, so the monarch mixed all the ingredients he found and thereby presented France with a new dish. Another version of the origin of this soup says that it was invented by workers in Parisian markets to combat the cold at night.

A modern version of onion soup necessarily includes any type of onion (red, onion, leek, etc.), meat or vegetable broth, butter and vegetable oil. In this case, the onion must be pre-fried so that it gives up its sugar to the dish. The classic French recipe also necessarily includes croutons - croutons with cheese, fried in a frying pan. They are prepared preferably from a French loaf, but in its absence they can be replaced with any other bread.

Champagne in recipes replaced with dry white wine. During cooking, the alcohol evaporates from it, and the dish acquires an unusual flavor. Also, among strong drinks, the soup may include sherry, cognac and port wine in certain proportions.

The finished soup is decorated with chopped herbs, whipped cream, croutons or grated cheese.

Secrets to making the perfect onion soup

Onion soup is a unique French dish that will not only quickly satisfy your hunger, but also maintain your figure. Although it looks quite simple and requires very few ingredients, the soup is very nutritious and rich. How to make onion soup in the best traditions of his homeland, the following useful secrets will tell you:

Secret No. 1. To achieve the right taste of French soup, it is very important to fry the onions for a long time so that they have time to caramelize.

Secret No. 2. For a more delicate taste, regular onions can be replaced with red onions.

Secret No. 3. To make the soup more homogeneous and thick, you need to add a little flour to it while frying the onions.

Secret No. 4. Before removing the onion from the heat, you can add a little sherry or cognac to it.

Secret No. 5. You can experiment with the color of the soup. For a light golden hue, just add sugar to the onion, and for a brown one, add a little onion peel to the broth or water. Of course, it should be retrieved later.

A hearty first course, the recipe of which has long gone beyond the borders of France. Instead of meat broth, you can take a vegetable broth, and instead of a baguette, any other bread that tastes similar. From the specified amount of ingredients, approximately 1.5 liters of onion soup is obtained. A frying pan with high sides is best for cooking.

Ingredients:

• Meat broth 700 ml;
• Onion – 4 pcs.:
• Cheese – 70 g;
• Dry white wine – 150 ml;
• Butter – 50 g;
• Garlic – 2 cloves;
• Baguette – 1 pc.;
• Flour – 1 tsp;
• Salt pepper.

Cooking method:

1. Peel the onion, cut into half rings, fry in butter, stirring constantly.
2. Chop the garlic and add to the onion once it has browned.
3. After 5 minutes, pour flour into the pan and pour in the broth, stir.
4. Add wine, salt and pepper, stir again.
5. Cook the soup for 30 minutes over low heat, then pour into a heat-resistant container.
6. Cut the baguette into pieces 2 cm thick and dry a little in the oven.
7. Place croutons on top of the finished soup and sprinkle with grated cheese.
8. Place the soup under the grill or in the oven for 10 minutes.

Interesting from the network

Thanks to cheese croutons (crutons), the soup becomes even more tender and soft. Dry wine perfectly balances the taste of the dish and gives it completeness. Instead of cubes, you can use ready-made broth.

Ingredients:

• Onion – 1 kg;
• Sugar – 1 tbsp. l.;
• Salt – 1 tbsp. l.;
• Garlic – 2 cloves;
• Olive oil – 2 tbsp. l.;
• Butter – 40 g;
• Bouillon cube – 3 pcs.;
• Dry white wine – 300 ml;
• Water – 1.3 l;
• French loaf – 8 pieces;
• Hard cheese – 85 g.

Cooking method:

1. Finely chop the onion and garlic.
2. Melt butter in a saucepan, add onion, salt and sugar.
3. Fry until the onion turns golden (about 10 minutes).
4. Add garlic to the pan, stir and continue cooking for 20 minutes, reducing heat.
5. Pour in water and wine, crumble the cubes, cook for another half hour.
6. Dry the loaf in the oven, place it on top of the soup and sprinkle with cheese.
7. Melt the cheese in the oven or microwave.

This recipe shows you how to prepare a delicious and nutritious first course with a minimum of ingredients. There are sure to be several onions in every home, so this soup can help out the housewife at any time. The finished dish is also decorated with cream.

Ingredients:

• Onion – 1 kg;
• Vegetable broth – 800 ml;
• Butter – 2 tbsp. l.;
• Flour – 2 tbsp. l.;
• White wine – 2 tbsp. l.;
• Cream – 6 tbsp. l.;
• Salt pepper.

Cooking method:

1. Dice the onion and fry over low heat with butter until transparent.
2. Add broth, wine and flour to the onion, cook for 30 minutes.
3. Puree the soup using a blender.
4. Add cream, salt and pepper to the puree soup, boil again and remove from heat.

You can afford onion soup even with a very limited diet. There is even a special diet for weight loss, based solely on different interpretations of this dish. If calorie content is not so important, replace the water with meat broth, this will give the soup a richer taste.

Ingredients:

• Onion – 3 pcs.;
• Processed cheese – 2 pcs.;
• Butter – 30 g;
• Water – 1 l;
• Dried paprika – 2 tbsp. l.;
• Dill;
• Salt pepper.

Cooking method:

1. Cut the onion into thin half rings and fry in butter until transparent.
2. Boil a liter of water in a saucepan, add paprika.
3. Cut the cheese into small pieces and place in the same pan.
4. When the cheese has dissolved, add the fried onion and cook a little.
5. Add chopped dill.

Now you know how to prepare onion soup according to the recipe with photo. Bon appetit!

Many years ago, such soup was considered the food of the poor, but nowadays it is a delicacy in Russian or French cuisine, which is recommended to be eaten even when losing weight. The first one is so popular because it can be cooked with the addition of different products: chicken, pork, bacon. If you add processed cheese, you will get an excellent creamy soup.

How to make onion soup at home

Eating the first thing for lunch is very good for digestion, and you can diversify your usual menu with this soup.Making onion soupat home does not require any expensive products or special culinary skills, so even a beginner can master the process. The consistency of the finished hot dish is very tender and pleasant; even a child will eat the dish with pleasure.

How long to cook onions in soup

Before preparing the onion mass and serving it to the dinner table, every housewife needs to familiarize herself with all the cooking conditions, because everything needs to be done correctly.Onion cooking timeshort, about 10 minutes. Experienced chefs recommend adding vegetables (onions, carrots) fried until golden brown 5 minutes before turning off the heat.

Onion soup - recipe with photo

A classic version of a French cuisine dish is a large amount of onions and lean broth with cheese and fresh croutons. It is worth noting that the broth can be meat or vegetable. The second option is more suitable for those who are in the process of losing weight. There are differentonion soup recipes, because every housewife does not miss the chance to experiment with ingredients.

French

Even if you are on a diet, this does not mean that you cannot treat yourself to a delicious dish.French onion soupis just suitable for these purposes, because it is impossible to gain weight from it, and the aroma and consistency will not leave indifferent even those who do not like this vegetable or the first one. It is worth noting that the calorie content of the dish is 77 kcal per 100 grams, so a bowl of soup will not harm your figure.

Ingredients:

• onions – 4 pcs.;
• flour – 1 tbsp. l.;
• butter (drain) – 50 g;
• cheese (Emmenthaler) – 150 g;
• broth (chicken) – 1.5 l;
• parsley, salt - to taste;
• toast bread – 100 g;
• wine (dry white) – 200 ml.

Cooking method:

1. Place butter in a saucepan and heat over medium heat. Be sure to make sure it doesn't burn.
2. Add chopped onion to the oil, add salt and fry until translucent.
3. Turn down the heat under the pan to low and leave the mixture to simmer for about an hour, remembering to stir.
4. Add the required amount of flour 5 minutes before turning off, mix everything well so that no lumps form.
5. If the onion mass has caramelized and the rings have turned a beautiful golden brown color, this means you can proceed to the next stage of cooking.
6. Add broth, bring the liquid to a boil, reduce the gas slightly and continue cooking.
7. After 40 minutes, pour the wine into the pan with the onions, then simmer for another 10 minutes.
8. Place the pieces of bread on a baking sheet and dry them a little until they are browned.
9. Serve the onion mixture by adding croutons to each plate, crumbling with grated cheese and chopped herbs.

For weight loss

The dish you see in the photo below is an excellent option for those on a diet, and is also suitable for those people who prefer proper nutrition. Every housewife can cook such a soup, because for this you do not need to have rare or expensive products. Find out how to cookdiet onion soup for weight lossto always stay in shape and not go hungry.

Ingredients:

• red sweet pepper – 2 pcs.;
• onions – 6 pcs.;
• celery – 1 bunch;
• tomatoes – 2-4 pcs.;
• cabbage – 1 head.

Cooking method:

1. Wash and peel the prepared vegetables. You can cut into slices with a knife or use a food processor.
2. Pour clean cold water over the food.
3. Bring to a boil, stir, leave the vegetables to cook for 10 minutes. Cover the container with a lid and continue cooking until all ingredients are soft.
4. 5 minutes before the end of the process, salt and pepper the onion mass, add finely chopped celery.

From leek

Are you looking for recipes on how to prepare original hot dishes for lunch?– an ideal option that is suitable for children and adults; its aroma and taste are simply mesmerizing. Take a look at the photo to see how the soup will turn out in the end, and start cooking. The consistency literally melts in your mouth, so you will truly enjoy a tasty, light and healthy meal.

Ingredients:

• cream – 150 g;
• bay leaf – 2 pcs.;
• parsley – 1 bunch;
• broth, water - 3 cups each;
• butter (drain) – 150 g;
• flour – 2 tbsp. l.;
• carrots, onions - 1 pc.;
• celery root – 2 pcs.;
• onion (onion) – 1 pc.;
• salt, pepper - to taste;
• wine (dry white) – 0.5 cups;
• potatoes – 170 g;
• leeks – 8 pcs.

Cooking method:

1. Reserve the white and pale green parts of the leeks, rinse, then place in a colander.
2. Season the chopped leeks and onions, carrots, celery with salt and pepper, sauté everything in a pan with butter (about 8 minutes), stir constantly.
3. Add potato cubes to the onion mixture, pour wine, broth, water all together, throw in a bay leaf. Bring to a boil, then cover the container and simmer over low heat for 15 minutes.
4. Sprinkle the onion mixture with parsley, simmer for another 5 minutes with the lid open, remove the bay leaf.
5. Melt the remaining butter in a separate bowl, add flour. Cook the sauce, stirring all the time until golden brown. Remove from heat, add 2 cups of liquid from the soup to the sauce, stir, combine the contents of the two pans.
6. Bring the ingredients together using a blender and season to taste.
7. Whip the cream and garnish the onion mixture when serving.

Cream soup

Using this vegetable, every caring housewife can prepare very tasty and no less healthy first courses.does not require any refined ingredients, although it is considered a French delicacy. Depending on your culinary preferences, you can add different products to get a truly aristocratic dish.

Ingredients:

• butter (drain) – 200 g;
• cream (fat) – 0.33 cups;
• broth (chicken and vegetable) – 4 cups each;
• onions – 10 pcs.;
• pepper, salt - to taste.

Cooking method:

1. Melt 6 tbsp. l. butter in a saucepan. Pour almost all the sliced ​​onions into it. Stir, cover the container and cook over low heat for 30 minutes. The product should become soft, but not brown.
2. Add broth, salt and pepper. Bring to a boil, reduce heat and cook for another 5 minutes.
3. Cool the resulting onion mixture and stir until smooth. Return the soup to the rinsed pan.
4. Melt more butter in another saucepan, add the remaining onion and cook until soft and translucent. Then remove the lid and leave on the fire until browned.
5. Add cream to the first pan, but do not boil any longer. Combine the contents of both pans and mix well.
6. Serve the onion dish immediately after cooking.

With melted cheese

There are many options for preparing this French dish.Onion soup with cheese recipe- one of the simplest examples. The first one turns out to be very tasty and aromatic; the processed cheese adds special notes to the taste. The main thing you need is to put the ingredients into the pan step by step, then you will get the perfect dish that is healthy for all family members.

Ingredients:

• carrots – 1 pc.;
• oil (vegetable) – 3 tbsp. l.;
• processed cheese – 200 g;
• onions – 3 pcs.;
• greens, salt - to taste;
• potatoes – 3 pcs.

Cooking method:

1. Place a saucepan with a liter of cold water on the fire.
2. Cut the peeled onion into any shape - half rings, cubes. Fry until soft, then add grated carrots, continue the process until the vegetables turn golden brown.
3. Cut the potatoes into cubes and place them in the boiling onion-carrot liquid. After boiling again, add prepared vegetables and finely chopped processed cheese.
4. Add salt and pepper and cook until the potatoes are completely cooked.
5. Serve the onion mixture, garnished with herbs.

According to Breuss

Rudolf Breuss is an Austrian healer who saved the lives of many people using the 42-day fast. During this period, only juices and herbal infusions were allowed.Onion soup according to Breuss for osteoporosiswill help everyone who wants to recover from an unpleasant disease. The main secret of such a dish is that it must be drunk in the form of a broth, which does not even contain onions.

Ingredients:

• oil or fat – 10 g;
• water – 0.5 l;
• onion – 1 pc.

Cooking method:

1. Cut the prepared large onion in the peel into small pieces.
2. Fry the product on a hot broiler until it turns golden brown.
3. Cook the main ingredient in the specified amount of water until tender.
4. If desired, you can add vegetable broth.
5. Mix everything well and strain using a sieve.
6. Drink the resulting liquid regularly.

In a slow cooker

Who would have thought that the onion delicacy shown in the photo was consumed only by the poor many centuries ago? Today this hot dish is a delicacy in French restaurants, and is also popular here. Check outhow to cook onion soup in a slow cookerstep by step and you will get a very tasty, tender and aromatic consistency that you will feed all family members.

Ingredients:

• flour – 1 tbsp. l.;
• salt - to taste;
• butter (drain) – 200 g;
• broth (beef) – 2 l;
• onion – 600 g;
• baguette – 1 pc.;
• cheese – 150 g.

Cooking method:

1. Melt butter in a multicooker bowl and add chopped vegetables. Leave the equipment for 30 minutes in the “Stew” mode until the product becomes creamy.
2. Heat the broth.
3. Prepare the croutons: brush the bread slices with butter on both sides and fry in a frying pan until browned.
4. Sprinkle the finished side of the crouton with grated cheese and cover the dish with a lid for a couple of minutes.
5. After half an hour, switch the multicooker to “Baking”, add flour to the almost finished product, stir and cook for about 10 minutes.
6. Add salt and pepper, pour in hot broth, cook for another 10 minutes.
7. Pour the finished soup into bowls, put a crouton in each bowl, and sprinkle with herbs.

Benefits of onion soup

This dish is rich in various nutrients that are included in the main product. If you prepare it correctly, you will get not only a tasty hot dish, but also a healthy one. Many people are interested inbenefits of onion soup? It has many properties important for the human body:

1. Produces an antibacterial effect. If you include this dish in your regular diet, you will easily strengthen your immune system, which will protect you from various types of bacteria.
2. Provides humans with folic acid. This element plays an important role for those who want to improve the functioning of the basic systems of the body.
3. Contains a lot of iron, which is necessary to maintain blood density and viscosity. Regular consumption of onion soup will prevent anemia, blood thinning, increase strength and ensure healthy blood cells.
4. The dish is rich in vitamins A, E and C, which ensure the normal functioning of all processes in the body. Eating this soup is useful even for those who have recently undergone surgery, then the chances of a quick recovery increase noticeably.

Video: how to cook onion soup - master class from Ilya Lazerson

Diet with onion soup for weight loss - reviews and results

Tatyana, 45 years old

She underwent a serious operation for women's affairs. The children took care of her while she was in the hospital and brought food. The daughter-in-law read about the miraculous effect of hot food with onions. I don’t know if it was from him, but after a week I felt noticeably better, I could even walk down the corridor without slouching.

Maria, 22 years old

The onion diet was recommended by a friend with whom we go to the gym. I can say that drinking this soup for 7 days helped me get rid of a couple of extra pounds, so I highly recommend it to those who play sports and monitor their health.