Classics of French cuisine.
Every time I heard about this soup, I recalled a scene from my favorite childhood movie “Midshipmen, Go!”. The scene when Yaguzhinskaya says to de Brillies – “As for you Frenchmen, your favorite dish is frogs. And onion soup, one onion for a bucket of water. ”:)
To prepare our soup, we need not one onion, but a little more, and we can also do without a bucket of water.
The soup was delicious! Thick, creamy with rich creamy taste.
The main thing is to use sweet juicy onions (I used white).
From the specified amount of ingredients, 4-6 servings are obtained.
Ingredients
bouillon:
- 500 g of beef
- 150 g onions
- 150 g carrots
- 5-6 pcs. peppercorns
- salt
also:
- 1 kg onion
- 50 g butter
- 1 tbsp flour
- baguette
- 30 g butter (for frying a baguette)
- cheese
- salt
- pepper
Preparation
Cooking broth.
Coarsely chop the onion.
Coarsely chop the carrots.
Pour beef with 1 liter of water.
Cook for an hour.
Add onions, carrots.
Add peppercorns.
Salt.
Cook for 30 minutes.
Cool a little.
Strain.
We need 500 ml of broth (meat can be used to prepare some kind of salad).
Cut the onion into strips.
Melt butter in a saucepan.
Add onion.
Fry lightly.
Add flour.
Mix.
Add 250 ml of broth.
Simmer for 20-30 minutes (the broth should evaporate).
Add remaining broth.
Salt a little, pepper.
Simmer for 20 minutes.
Cut the baguette into slices about 1 cm thick.
Grate cheese on a fine grater.
Fry the baguette in butter, on both sides, until golden brown.
Put onions in baking pots or bouillon dishes.
Put a piece of baguette on the onion.
Sprinkle with cheese.
Put in the oven.
Bake at 180 degrees until golden brown (about 20 minutes).
Enjoy your meal!
