As you know, the word " restaurant" comes from the verb restorer- to restore, and in the first Parisian restaurant, damaged health was restored to strong broth. The restoration of royal power was also called the Restoration, by the way. As the years passed, the Parisians came up with a much more effective way to regain their strength at dawn. This is what he writes in his autobiographical book: “ Journeyman"The famous Jacques Pepin, who was once the personal chef of General de Gaulle, and is now a favorite of the television public:

“One of my favorite pastimes while working in Paris was going with fellow chefs and scullions to Les Halles, the large market in Paris that stretches along many streets in the Châtelet district.

The excitement on the streets and in cafes began around three in the morning and ended around 7-8. Our night forays more often than not ended in " Pork leg", the most typical late-night tavern in Les Halles. There, hefty and loud butchers in blood-stained aprons rotated next to elegant Parisians in tailcoats and Parisian women in evening dresses who dropped in for a bottle of champagne and a late dinner after a performance at the Opera or theater. The restaurant was famous for its onion and cheese gratin, one of the best in Paris, and hundreds of portions were served nightly.”

Restaurant recipe onion soup definitely simplified to the point of utilitarianism, although it must be admitted that it began with a pair of onions in a hunting lodge. Then King Leopold brought him to the top, but that's another story.

What you need

Perhaps it’s worth starting with a simple version - having mastered it properly and loved it as passionately as Louis, Dumas and Pepin, you can move on to complications. Some complications along the text are given in italics in square brackets.

Onion soup has been popular in Europe since ancient times, and it was prepared mainly in poor families. The modern version of onion soup appeared...

Real French soup is a very simple dish! There are quite a few cooking variations: you have chosen 7 interesting recipes for you.

• chicken broth - 500 ml
• butter - 60 g
• hard cheese - 100 gr
• onions - 5 pcs
• mini baguette – 1 piece
• dry thyme – 10 g

Sprinkle croutons with cheese. Place in an oven preheated to 200°C; here it is important to simply melt the cheese. Usually it takes 3 minutes. When the cheese has melted, you can safely serve the onion soup to the table. Bon appetit!

Recipe 2: French onion soup with white wine

• 600 g onions
• 200 ml dry white wine
• 4 cloves garlic
• 150 g hard or semi-hard cheese
• 5 tablespoons olive oil
• 70 g butter
• 1 liter chicken broth
• 1 teaspoon sugar
• Ground black pepper
• Baguette

Melt olive oil in a thick-bottomed saucepan, throw cubes of butter into it, low heat.

Cut the garlic into petals, the onion into thin rings or half rings, put it all in oil, sprinkle with sugar and caramelize it all for 7-10 minutes over high heat until tanned, stirring occasionally.

Now reduce the heat to low, cover the pan with a lid and simmer for 20 minutes.

Pour in wine and hot chicken broth, add salt and pepper, bring to a boil and leave on low heat for about an hour with the lid open, let it simmer slowly.

Make the croutons: cut the baguette into 15 mm thick slices, rub with a clove of garlic, place on a dry baking sheet, sprinkle lightly with olive oil and place in the oven for 10 minutes at 180 degrees.

Pour the prepared onion soup into portioned pots or fireproof bowls, add a piece or two of croutons, generously sprinkle finely grated cheese on top and place in the oven for a few minutes at 170 or 180 degrees until the cheese is thoroughly melted. Alternatively, the oven can be replaced with a microwave. French onion soup is ready!

Recipe 3: French red onion soup (step by step photos)

• red onion - 750 gr
• leeks - 250 gr
• dry white wine – 250 ml
• garlic - 2 cloves
• butter - 40 g
• vegetable oil - 30 ml
• thyme - 2-3 sprigs
• bay leaf - 1 pc.
• cheese - 100 gr
• salt pepper

Peel and finely chop 750 g of red onion.

Cut the leek stems into thin strips.

Use the side of a knife to crush a couple of cloves of garlic.

Then finely chop them.

We pick the thyme leaves by hand.

Pour 30 ml of vegetable oil into a saucepan.

Mix it with 40 g of butter.

First fry the red onion in a mixture of oils.

Then add leek to it.

Stirring regularly, fry both types of onions over low heat for about half an hour, until they brown and the caramelization process begins.

At this moment add chopped garlic.

Add thyme.

And pour in a glass of dry white wine.

Next, add 2 liters of beef or chicken broth to the saucepan.

We are waiting for it to boil.

After the onion soup boils, reduce the heat to medium, cover the saucepan with a lid and continue boiling for another 25 minutes.

Then pour the soup in portions into fireproof serving containers.

Top each with 2 baguette toasts.

We crush them with finely grated cheese.

Place the soup in the oven over medium heat. Bake the dish until a golden brown crust appears on the cheese.

After this, take the French onion soup out of the oven and serve.

Recipe 4: French Onion Soup with Gruyere Cheese

• unsalted butter - 3 tbsp. spoons
• large yellow onions - 6 pieces (about 1.8 kg)
• salt - 1 to taste
• water - 2 Cups (plus water for onions)
• dry sherry - ½ Cup
• chicken broth - 4 cups
• meat broth - 2 cups
• sprigs of fresh thyme - 6 pieces
• bay leaf - 1 piece
• ground black pepper - 1 to taste
• small baguette - 1 piece
• Gruyere cheese - 240 grams (about 2 ½ cups)

Preheat the oven to 200 degrees. Coat a large pan with oil. Cut the onion into slices about 6 mm thick. Add butter, onion and 1 teaspoon salt to pan. Cook in the oven, covered, for 1 hour. The onion will decrease slightly in volume. Remove the pan from the oven and stir the onions. Return the pan to the oven, cover with the lid slightly ajar, and continue cooking until the onions are very soft and golden brown, 1 ½ to 1 ¾ hours, stirring the onions after 1 hour.

Remove the pan from the oven and place over high heat. Cook onion, stirring, until liquid has evaporated and onion begins to brown, 15 to 20 minutes. Reduce heat to medium if onions brown too quickly. Continue to cook, stirring, until the bottom of the pan has a dark crust, about 6 to 8 minutes.

Stir onion with ¼ cup water and cook until water evaporates, 6 to 8 minutes. Repeat adding water 2 or 3 times until the onions are very dark brown. Stir in the sherry and cook, stirring, until the sherry has evaporated, about 5 minutes.

Add broth, 2 cups water, thyme sprigs tied with kitchen twine, bay leaf, ½ teaspoon salt and stir. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 30 minutes. Remove the thyme and bay leaves, then season with salt and pepper.

Cut the baguette into slices. While the soup is simmering, place the baguette slices in a single layer on a baking sheet and bake at 200 degrees in the oven until the bread is crisp and golden around the edges, about 10 minutes. Fill each bowl with 1 ¾ cups of soup. Top with 1 or 2 baguette slices and sprinkle evenly with grated Gruyère cheese. Bake in the oven until the cheese is melted, 3 to 5 minutes. Let cool 5 minutes before serving.

Recipe 5: French onion soup with water (step by step with photos)

• Onions - 800 g. It is better to take white or yellow onions. Red is absolutely not suitable for this soup!
• Celery stalks - a couple of pieces, about 50 g.
• Olive oil - 3 tablespoons.
• Water or vegetable broth - 1 liter.
• Dried thyme - 0.5-1 teaspoon.
• Flour - 2 tablespoons.
• Salt and pepper to taste. For me, 1 teaspoon of salt is enough for the specified amount of food.

To serve, you will need cheese and a French baguette (or just bread). You can take either white or rye baguette.

• You need to take hard cheese, a piece weighing about 200 g.

Peel the onion and cut each onion into quarters. Thinly slice the onion.

Thinly slice the celery stalks.

Heat olive oil in a cauldron and add onion and celery. Stir and leave to cook over medium or low heat for half an hour to an hour. Be sure to stir the onions periodically so that they cook evenly. The finished onion should greatly reduce in volume and acquire a golden hue.

Add flour to the cauldron, mix with onions. Flour will serve as an additional thickener for the soup.

Add thyme. Pour the onion with water or broth and bring the soup to a boil. Cook without a lid for another 15-20 minutes.

Only after this can the soup be salted and peppered. If you do this earlier, you risk over-salting the soup as it boils down during the cooking process.

Cut the baguette into slices and dry it in the oven or air fryer until the bread becomes crispy.

If desired, slices of dried bread can be rubbed with cloves of garlic.

The finishing touch remains!

Pour the onion soup into ovenproof dishes.

Place a piece of baguette on top.

Sprinkle generously with cheese.

We bake this miracle in the oven or air fryer at a temperature of 180 degrees C. Not for long, for 2-3 minutes. We need the cheese to melt.

Ready! Serve the soup immediately hot, sprinkled with fresh herbs.

Recipe 6: French onion soup with cognac

• 1 kg onions, cut into half rings
• 50 g butter
• 1 tbsp. Sahara
• 2 tsp salt
• 3 tbsp. flour
• 200 ml dry white wine
• 1.5 liters chicken or beef broth
• 50 ml cognac
• ground black pepper

To submit:

• 4 pieces of puffed bread
• 100 g semi-hard cheese

Melt the butter in a thick-bottomed saucepan. Add onion, salt and sugar. Simmer over low heat, stirring frequently, until the onion is soft and golden, about 20-25 minutes.

Sprinkle flour on the onion and fry for another 2-3 minutes, stirring frequently.

Pour in the wine and bring everything together to a boil over medium heat, cook until the wine has almost completely evaporated.

Pour in the broth, stir well, bring to a boil, reduce heat to low, cover loosely with a lid, and cook the soup for 40-50 minutes. The onion should boil well, the soup should thicken a little, and its flavor should be concentrated. Pour in the cognac, bring to a boil again and remove from heat.

Prepare croutons for serving. To do this, preheat the oven to 180°C. Place the bread on a baking sheet in a single layer, and generously spread the grated cheese on the bread.

Place the baking sheet with the bread in the oven and bake until the cheese begins to brown.

Serve hot onion soup, season generously with black, freshly ground pepper, and place a crouton with cheese on each plate.

Recipe 7: Simple French Onion Soup (with photo)

• onion - 2 pcs
• butter - 30 g
• cheese - 30 gr
• bread - 1 slice
• flour - 1 tsp.
• ground black pepper
• water - 150 ml

Peel the onions, rinse them in water and cut into medium cubes. Melt the butter in a saucepan or cauldron, placing the container on the stove. Add the chopped onion to the oil and sauté until golden brown, about 7-10 minutes. Be sure to keep an eye on the color of the fried cuts and don’t forget to stir them.

As soon as the onion slices are browned, add salt, ground black pepper, water and wheat flour. Mix everything carefully and simmer for about 10 minutes. Instead of water, you can use any broth: vegetable, chicken, meat, fish - if you have it on hand. While the soup is cooking, preheat the oven to 200C.

Grate the hard cheese on a fine-mesh grater.

Pour the hot soup into a fireproof baking dish. Place the grated cheese on a crouton, cracker or slice of bread, and place the bread itself in a mold on top of the soup. Place the pan in the oven for exactly 3 minutes so that the cheese on the surface of the bread melts and the bread itself does not have time to soak in the soup.

After this, carefully remove the pan with the first dish from the oven and immediately serve it to the table. Traditionally, a glass of dry white wine is served with French aromatic onion soup. Enjoy your meal!

Onion soup for the French is like borscht for us. There are legends about this interesting dish - romantic and not so romantic. According to one version, onion soup was cooked back in the Roman Empire, and in the 17th century, when the classic recipe for onion soup appeared in France, it was considered a poor man's dish, since it consisted of only three ingredients - beef broth, bread crusts and fried onions. According to another version, the soup was accidentally invented by the French king Louis XV, who woke up in the middle of the night from hunger in a hunting lodge. It is not clear where the servants were, but the king managed to get champagne, butter and onions from the pantry. From these incompatible products, he prepared a dish that is called the ancestor of modern onion soups served in every French restaurant.

It's easy to whip up at home because it comes together quickly and doesn't require too many ingredients. Your family is sure to love this mouth-watering soup, and even kids who don't like onions will love this dish. The fact is that the pleasant and delicate consistency of onion soup leaves no hope of choice - you want to eat it to the last spoon and ask for more.

Secrets of making classic onion soup

Modern onion soup is a huge amount of onions in a broth with croutons and cheese. Other products are also added to it, but the main component is onion. And it doesn’t matter what kind of broth the soup is cooked in - meat or vegetable. The main secret of this dish is proper sauteing, which should last at least half an hour.

Thinly sliced ​​sweet onions are fried in a cast iron frying pan with a thick bottom over low heat with constant stirring. Onions are usually sauteed in a large amount of butter or olive oil, but most often the oils are mixed to improve the taste. If you manage to fry onions for an hour without overcooking or drying them out and bringing them to a pleasant golden brown color, you can be called an onion soup virtuoso. It is for the ruddy tint that sweet varieties of onions are taken, since they caramelize well. In this case, you should first saute the onion over high heat so that it releases water, and then reduce the heat to a minimum and simmer - the longer the better. Some cooks add a little sugar to the onions at the end, especially if bitter varieties were used.

Flour is added to the onion, lightly fried, and then poured with water or broth, diluting it with white wine, brandy or sherry to add a piquant taste. Then cheese or feta cheese is added to the dish, infused for a while and served with croutons. Sometimes the soup is baked in the oven in pots until the cheese melts - in this form it turns out especially aromatic. You can use regular crackers or make your own croutons from a French baguette, sprinkling them with grated cheese. Even a novice housewife can master this simple and unpretentious recipe.

There are various ways to prepare onion soup. Garlic, mushrooms, spices, lemon juice, cream and milk are added to it. Sometimes the soup is cooked with potatoes, carrots, turnips, cabbage, with the addition of nuts, cereals and sausages. Some soups contain fish, tomatoes, pork ribs, pumpkin and broccoli, but cheese is not present in all recipes. The idea of ​​this dish has spread throughout the world, and now every national cuisine has its own unique soup with a lot of onions, which claims to be called onion.

Parisian onion soup: tender and delicious

The French themselves have already forgotten how to cook properly, and are constantly coming up with new recipes, one tastier than the other. This is how they make onion soup in Paris. This simple recipe is suitable for those who are very busy and plan to quickly cook a hearty dish and feed it to the whole family.

6-8 medium onions are cut into cubes and sautéed in 3 tbsp. l. butter until golden brown. Next, add 3 tbsp to the onion. l. flour, fry it for a couple of minutes and pour in 6 cups of broth, not forgetting the bay leaf and ground black pepper. After half an hour of slow cooking, the soup is salted, the bay leaf is removed and poured into plates, into each of which a slice of dried white loaf is placed and ¾ cup of grated cheese is added. The French love Gruyère and Emmental cheese, sometimes cutting it into slices and putting it on toast. The plates are placed in a warm (not hot) oven so that the cheese melts, and then they begin tasting, and the French additionally place a cup of grated cheese on the table. You can't ruin onion soup with cheese!

Spanish onion soup: delicious without cheese too

A little unusual recipe, but worth a try. Six onions are finely chopped, boiled in a small amount of broth, rubbed through a sieve or crushed in a blender. You will need about 1½ liters of broth, 2 tbsp. l. Fry flour until beige in 2 tbsp. l. butter, gradually pour in the remaining broth, making sure that there are no lumps. Add grated onion and 2 yolks mixed with a glass of cream to the soup. Bring the aromatic soup to a boil and immediately remove from heat. For some reason, the Spaniards do not add cheese to onion soup, but like to eat it with soft wheat bread, spread with a thick layer of country butter.

Onion soup "Vichyssoise": from an American Frenchman

A very unusual cold one, invented by a French chef who worked in a New York restaurant and was homesick for his hometown of Vichy. That is, it is an American-style French soup. Melt 50 g of butter in a frying pan and fry 3 onions, cut into rings, and 450 g of the white part of the leek. Fry the onion for about 20 minutes, without bringing it to a golden color, add 250 g of diced potatoes to the frying pan, and after a few minutes pour in a liter of broth or water, salt, pepper and cook until the potatoes are ready. Cool the soup and beat in a blender, add 300 g of cream, spices and the juice of one lemon. This delicious delicacy is served with finely chopped chives.

Now you know how to make onion soup your signature dish. Experiments in the process of preparing onion soup are welcome, the most important thing is to follow the basic rules of the recipe - lots of sweet onions, good broth and crispy 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 in 400 ml. 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

French onion soup

Onion soup recipe:

1. Cut the onion into half rings, and it is recommended to cut it not across the onion, but from the base to the top. Take a large saucepan with a thick bottom, melt the butter in it, add olive oil.
2. Add the chopped onion and cook over medium heat, stirring. Cook this way for 5-8 minutes, add the thyme. There is no need to fry the onion; the temperature should be such that the onion simmers on the stove and does not burn. Burnt onions will spoil the taste.
3. Reduce the heat to low, cover with a lid and cook for another 20-30 minutes until the onion is soft and golden. Increase the heat to medium, add sugar, hold for another 20 minutes. At this time, in another saucepan, bring the beef broth to a boil.
4. Add flour to the pan with onions and cook, stirring, for a couple of minutes. Gradually add hot broth, wine, brandy, salt and pepper. Bring everything to a boil, cover with a lid and cook the soup over low heat for another 15 minutes. The soup base is ready.
5. Preheat the oven to 150C and toast the French bread. Then rub the croutons with garlic, spread with mustard and sprinkle with grated cheese. Preheat the grill to maximum. Pour the soup into heat-resistant plates, put 1-2 croutons in each, and place under the grill.
6. As soon as the cheese begins to fry, remove the bowls from under the grill. When ready, serve immediately.

French onion soup

Recipe for onion soup:

1. Melt butter in a frying pan, add onion rings and fry until brown.
2. Then transfer it to a saucepan, add broth, port, salt, pepper and cook for 20 minutes.
3. Place the bread slices on a baking sheet, sprinkle with cheese and bake in the oven until the cheese has melted.
4. Pour the soup into soup cups and place slices of fried bread and cheese on top.

Onion soup

Onion soup recipe:

Cut the onion into thin half rings. Melt the butter in a thick-bottomed saucepan, add the onion and simmer over low heat, stirring, for 20-25 minutes. Then add garlic and flour, mix well. Add vegetable broth, bring to a boil and add grated cheese. Mix everything and add salt. Pour the soup into pots, put a crouton on top of each and sprinkle with grated cheese. Place in the oven for 5-7 minutes. As soon as the cheese melts, the onion soup recipe can be served.

French onion soup

Onion soup recipe:

Finely chop the onion and fry in butter until golden brown. Add flour, stirring, and then chicken broth. Add salt, spices and cook over low heat for 20 minutes. Toast thinly sliced ​​white bread without oil over high heat. Then sprinkle them with grated cheese and place in a warm oven for a few minutes to melt the cheese. Serve croutons with soup.

French onion soup

Onion soup recipes:

Peel the onion, cut into halves, chop each half into half rings. Heat sunflower oil and butter in a thick-bottomed saucepan, add chopped onion and sugar, and continue to fry, stirring constantly over medium heat. Fry for about 20 minutes until the mixture turns light brown.

Peel the garlic, crush it and add it to the fried onion, stir and continue frying for another minute. Add broth and white wine. Salt and pepper. Leave on low heat for another 1 hour.

Five minutes before serving, preheat the grill or oven. Slice the baguette, add a slice of cheese and bake in the oven until the croutons are golden brown.

Pour the soup into bowls and place crouton on top.

Bon appetit!