Creamy onion soup. Puree onion soup

• 1 kg of onions
• 1 carrot
• 800 ml of broth (vegetable, meat or chicken on the bone)
• 2 tbsp. l. flour
• 125 g cream
• cream cheese 50 gr.
• 2st. l. butter
• 1 tsp Sahara
• Greens
• Pepper
• Loaf or white bread for croutons

Originally from France

The classic onion soup is the National dish France. It is from French cuisine in all its diversity, he came to our country.

Initially, onion soup was a beef broth with the addition of sautéed onions, spices and croutons. There are many cooking variations now. of this dish... One of them is puree onion soup. Some are skeptical about any soups - mashed potatoes, considering this dish more childish.

Although many national cuisines such soups rank first in popularity, in sophistication and in their taste... In France, it is onion, mushroom soup or broccoli puree soup. In Mexico, for example, this is the famous tomato gazpacho puree soup. In the US, pumpkin puree soup. V Uzbek cuisine there is a similar version of onion soup - erma. It is cooked with fatty fat, so this soup is very high in calories and nutritious.

The classic onion puree soup can be attributed to dietary meals if it is cooked in plain water, vegetable or chicken broth... In 100 gr. soup contains 44 kcal, 2.7 gr. fat, 1.4 gr. proteins, 4 gr. carbohydrates.

In addition, onions are a very healthy, low-calorie product. Onion contains a large amount of antioxidants, which do an excellent job of cleaning the body, remove all unnecessary things. Onions help to cope with inflammatory diseases of the respiratory system (cough, bronchitis, asthma). Its antibacterial properties contribute to the elimination of microbes in the body.

Onion itself increases the body's defenses and immunity in general. Due to the main ingredient, onion soup contains a large amount of iron, which we need to maintain the functions of the circulatory system. It is also recommended to use onions for those who have skin problems or hair loss.

Considering all the benefits of puree onion soup, you should definitely cook it at least once in your kitchen. Perhaps this will become your favorite dish. In addition, it does not require a lot of physical effort and economic costs.

Soup preparation

Soup cooking time 35-45 minutes.

1. Cooking broth.
2. Take meat (chicken), cook until tender. You can add allspice peas, carrots, onions. Cut the carrots and onions in half. And so we cook.
3. While the broth is cooking, peel the onion. Cut the onion into half rings. We spread in a preheated pan with vegetable oil... Add sugar. Mix and close with a lid. The onions should change color, but not brown. You can add a little broth. Caramelize the onion for about 40 minutes.
4. Add flour to the onion. We mix. We remove from the fire.
5. We take out meat and vegetables from the broth. We won't need them anymore. The vegetables have given all their juices and flavor to the broth, so they can be thrown away. And cook another dish from boiled meat. For example, some kind of salad.
6. We return the broth to the stove. We let him boil. And we throw our bow there. Cook for 20 minutes. over low heat, under the lid.
7. Add the processed cream cheese.
8. When the cheese is completely dissolved in the broth, add cream, salt, pepper, dry herbs.
9. Bring the soup to a boil and turn it off.
10. Grind the onion soup with a blender.

The onion puree soup is ready.

For decoration and for a taste of true french dishes in advance you can prepare (dry or roast in the oven) white bread croutons, cut into cubes. Alternatively, croutons can be made with garlic. They are placed in soup bowls before serving. Do the same with herbs. Fresh greens perfectly complement the taste of puree onion soup.

Onions can be substituted for leeks

There is a variant of leek puree soup. The ingredients and the very process of making such a soup is almost the same as the previous version. Its only difference is that leeks are taken instead of onions. Or they can be combined and used both at once. Soup - leek puree turns out to be thicker, fresher and even healthier. After all, the healing properties of leek are in no way inferior to onions. Leek puree soup will be even tastier if you add a little sour cream and fresh dill or parsley to it.

For those who carefully monitor their figure, there is a variant of the fat-burning onion puree soup.

• 4-6 onions
• 1 small head of cabbage
• 2-3 tomatoes
• 1 carrot
• 1 bunch of celery
• Spices

Cooking method:

1. My vegetables, clean. Shred cabbage. Dice onions, tomatoes, carrots, celery.
2. We put vegetables in a saucepan. Bring to a boil over high heat.
3. We reduce the heat and cook for another 10-15 minutes.
4. When the vegetables are ready, add the spices. Do not salt!
5. Beat everything with a blender.

This dietary onion and vegetable puree soup can be eaten anytime you feel hungry. It has almost no calories, but it has many beneficial properties.

Puree onion soup differs from ordinary soups in its sophistication, unique aroma and delicate taste. Therefore, every housewife is simply obliged to add this dish to her recipe book and try to cook it for her loved ones.

Mushrooms – it's delicious, especially if you make a sauce out of them. The delicate aroma of this gift of nature is always appetizing and bewitching. Especially aromatic and tasty sauce for porcini mushrooms. Without a doubt, gourmet mushrooms are a delicacy, and even a mushroom sauce recipe can become a business card of any housewife. And they themselves can become a decoration of any table.

Mushroom sauce

The most delicious and elite are porcini mushrooms. They are the most satisfying and meaty. But even unpretentious russules can be collected and cooked. – they will become an unsurpassed dish from knowledgeable chefs. Required Ingredients found in any kitchen. And the preparation of such a mushroom sauce will not take long. It can be lean, sour cream or creamy.

Ingredients

• Any fresh mushrooms – 500 grams
• Large onion – 1 PC.
• Carrot – 1 PC.
• Garlic – 3– 4 cloves
• Salt, pepper, herbs – taste
• Vegetable oil – 2– 3 tablespoons
• Flour – 1– 2 tablespoons
• Sour cream – 100– 150 grams

If preparing lean sauce, sour cream is replaced with tomato paste. Four to five tablespoons will suffice.

How to do

If a sauce with tomato paste is being prepared, then it is put instead of sour cream. The rest of the cooking is the same.

Advice

• For more delicate taste instead of sour cream, put cream in the mushroom sauce and cook on butter... The cream must be hot.
• This seasoning can be made even – to do this, just beat it with a mixer.

Fragrant mushroom sauce suitable as a gravy for any side dishes, dumplings with potatoes and dumplings. It can also be used to fill soup or borscht.

Calorie content

This dish is not a very high-calorie one, it contains only about 70 kcal per 100 grams of product. However, it is difficult to assimilate, therefore it is not recommended in the diet. Sauce for mushrooms, and the mushrooms themselves in any form are contraindicated for children under 4 – 5 years of age and in geriatric nutrition. It is undesirable for people with liver disease.

Cooked with sour cream or cream a little higher in calories – about 100 kcal.

Mushroom sauce

Mushrooms are delicious on their own, but to accentuate their taste, you should prepare a sauce with some interesting mushroom additions. Most often they prepare an ordinary sour cream sauce, but sometimes you want to diversify the menu in order to give this forest gifts special taste and aroma.

Why not make a great and original mushroom sauce with tomato paste and white wine? You should not be alarmed by the presence of alcohol when preparing a dish. – when heated, it completely evaporates.

Ingredients

For 500 grams of mushrooms you will need:

• tomato paste – 500 grams;
• white wine, any – 100– 150 ml;
• onion – 1– 2 pcs.;
• butter – 100 grams;
• garlic – 1– 2 cloves;
• allspice – 1– 2 peas or ground 0.5 teaspoon;
• salt and black pepper – taste;
• any greens, a small bunch.

If desired, it can be flavored with flour. – 1 teaspoon

How to cook

When cooking, it is important not to overcook the onion, it should be only slightly golden, better even just translucent.

1. Lightly fry the onion in butter.
2. Add wine to the onion and simmer until the wine has practically evaporated. It should not boil, but rather evaporate a little.
3. In another saucepan, heat tomato paste, add onions to it. You can also fry flour in it.
4. Season the sauce for your mushrooms with pepper and salt.
5. Let it simmer for about 15 more minutes. The sauce should not boil too much.
6. Squeeze out the garlic at the end of cooking.

Stir and let sit for about 30 minutes.

You can pour the sauce over the cooking mushrooms or serve it separately.

In contact with

Delicious onion soup made from caramelized onions with melted cheese and cream. Making mashed onion soup is very easy.

Composition:

For broth:

• Meat (beef, veal, pork) - 400 g
• Carrots - 1 piece
• Onion - 1 piece

For soup:

• Bulb onions - 6 pieces
• Cream (10%) - ½ cup
• Processed cheese - 50 g
• Flour - 2 tbsp. spoons
• Salt - 1 tsp
• Sugar - 1 tsp (no top)
• Pepper to taste
• Dry herbs (oregano, basil, dill, parsley) - to taste (optional, but desirable)

Preparation:

Boil 2 liters in a saucepan. water. While the water is boiling, peel one onion and one carrot. Cut the carrots across into 2-3 pieces. When the water boils, add the onions, carrots, and meat.

Let the water boil and then boil meat broth under a closed lid over low heat for about an hour, periodically removing the formed foam.

While the broth is cooking, peel and cut the onion into half rings. Heat a small amount of vegetable oil in a frying pan, put onion and add 1 teaspoon of sugar. Mix everything and cover with a lid. Caramelize the onions over low heat for 40 minutes with occasional stirring. If the onion starts to burn, add a couple of tablespoons of broth. The onions should change color, turn brown, but not brown.

Then add flour to the onion, stir and remove from heat.

After the broth is ready, fish out the meat and vegetables. We no longer need vegetables, they have already given their taste to the broth and can be thrown away. We also no longer need meat, it can be used for other dishes, for example, for.

After that, put the broth on the fire again and bring to a boil. Then add the prepared onion to the soup.

Boil the broth with onions over low heat under a closed lid for 20 minutes. Then add the processed cheese and dissolve in the soup. When the cheese is melted, add the cream, salt, pepper and dried herbs. Bring the soup to a boil and turn it off.

Sooner or later, every culinary specialist will want to cook and taste the classic French onion soup. We will help you find out more about it and tell you how to cook the famous dish.

The history of French onion soup goes back more than one century. Initially, this first course was a traditional dish of the poor and consisted only of cheap onions and waste crusts of bread. But times change and recipes too. Already in the 17th century, for noble nobles, chefs prepared onion soup on beef broth with meat, a drop of white wine, sugar and a spoon. wheat flour... A dish with baked croutons from wheat bread.

To this day, recipes for onion soup have also come down with changes. Added cheese, and you can choose it taking into account the individual taste - processed, hard or soft. If broth is used, then vegetable, chicken or meat.

The soup recipe is quite simple, you just need to adhere to some nuances:

the soup uses such components - broth, onions, croutons and cheese; if you have the opportunity, buy an expensive Parmesan, Gruyere or Gouda cheese, but if this is not possible, take a simple hard cheese good quality - the finished result will exceed your expectations, the soup will turn out to be quite thick, rich with a sweetish taste; fresh or dried thyme will add a unique flavor to the first course.

Melted cheese and golden crunchy croutons add spice. The taste of the finished soup depends not only on the broth used, but also on the degree of onion passivation. Frying over low heat, the onion pieces are gradually baked and change color to ruddy, slightly golden. Due to the long processing, the onion is slightly caramelized due to the large amount of sugar contained in the vegetable.

So, if you are ready and decided to pamper your family with an exquisite French soup, let's start cooking.

Taste Info Hot soups / Cheese soup

Ingredients

• onions - 1 kg;
• butter - 65 g;
• broth or boiling water - 1 liter;
• hard cheese - 200 g;
• baguette - 8 slices;
• thyme to taste.

How to make a classic French onion soup

Peel the onion. Cut into quarters, then chop into thin strips. For soup, not only onions, but also white onions or shallots are perfect. It tastes more delicate and sweet.

Now prepare a deep skillet in which we will cook the soup. You can also take a thick-walled saucepan. Melt a slice of butter in it.

Dip the onion slices into the skillet. Grill over moderate heat, stirring occasionally with a wooden spatula. This process is quite lengthy and the taste of the finished dish depends on this step. Roasting time approximately 25-35 minutes. Fry until the onion begins to caramelize and slightly change color to golden brown.

Literally in 15-20 minutes, it became transparent and soft. Continue to fry further.

Once you have reached the desired result, pour in 250 ml of broth. Moreover, you can use meat, vegetable broth or simple boiling water. Continue to cook over low heat. All broth or water should completely evaporate.

After almost all of the liquid has evaporated and a trace of the scapula remains, proceed to the next step.

Pour another 250 ml of liquid, add dried or fresh thyme and continue cooking in the same mode until the water evaporates.

After that, add the remaining liquid and boil to the desired thickness.

For croutons, you can take a baguette or cut out such blanks from a loaf of wheat bread.

Dry them in a dry skillet until golden brown on both sides.

Put the stewed onions in deep portioned heat-resistant tins or pots, in this case, 4 containers.

Teaser network

Sprinkle with grated hard cheese.

Place two hot croutons each.

Sprinkle with hard cheese. Send to hot oven for a couple of minutes so that the cheese is melted and immediately, so that the soup does not cool, serve.

French onion soup in pots is ready. Bon Appetit!

Onion soup with melted cheese

Another type of spicy first course is onion soup with melted cheese. It tastes more delicate and subtle. Processed cheese added at the beginning of cooking French soup and completely diverges in the broth or at the end already when serving. Then the cheese will only melt a little from the hot one, but the velvety taste will not disappear from this.

Ingredients:

• onion- 1 kg;
• butter (or ghee) - 60 g;
• wheat bread - 2-3 slices;
• processed cheese - 100 g;
• broth or water - 1 liter;
• salt and spices to taste.

1. After peeling and rinsing, cut the onions into thin strips.
2. Place the butter (50 g) in a heavy-bottomed saucepan and cook over low heat. Add the whole onion to the butter. Stir and sauté until the onion turns yellow-golden. Be sure to stir to prevent the pieces from burning.
3. Then, pour about half of the hot broth or boiling water into a saucepan. Stir and simmer with the lid half closed until the moisture evaporates. Pour in the rest of the broth again and cook until the thickness you want. Salt and spice to your liking now.
4. Place the remaining piece of butter in a skillet and heat. Fry slices of wheat bread on it according to the number of servings of soup. It is not necessary to cut the crusts from the bread.
5. Grate the melted cheese and sprinkle it on toasted bread. Remove the pan from the stove, but cover with a lid. The heat will melt soft cheese and look delicious.
6. Pour a portion of the soup into a plate, put the crouton with cheese directly on it. Serve immediately.

Slimming Onion Soup

Onion soup for weight loss is very good. It is low in fat and quite high in calories to keep you full for the day. Only one component of this first course is high-calorie - cheese. But in this recipe, cheese is served separately and you can put just as much on your plate as yours allows diet food... Together with this fragrant soup, France will enter your kitchen with its sophisticated traditions and amazing tastes.

Ingredients:

• onions - 1 kg;
• vegetable oil - 1-2 tbsp. l .;
• water - 1 l;
• cheese - 100 g;
• wheat bread - 2-3 slices;
• salt - 5-6 g;
• fresh parsley - for serving.

1. After peeling and rinsing, cut the onion into thin halves and then into thin slices. Place in a saucepan and sauté with vegetable oil for about 10 minutes. Be sure to stir.
2. After changing the color of the onion, pour in hot boiled water and salt. Stir. Simmer on a low boil with the lid covered. The readiness of the dish is determined by boiling half the volume and softness of the onion.
3. Cut slices of wheat bread into slices and place on a baking sheet. Bake without oil in the oven at 200 C for 5-7 minutes.
4. Rinse and dry the parsley. And cut the cheese into cubes.
5. Serve the soup in a bowl, garnish with parsley. Put pieces of croutons in the center, and put cheese cubes on a saucer next to it.

Onion soup with chives and leeks

Real onion soup is made with sweet cheese. But, changing the recipe to your liking, you can also use salty, spicy or sour varieties of hard or soft cheese. Try topping the dish with a spike of Pecorino or Camembert cheese. Soup with expensive soft cheeses- "Gorgonzola", "Roquefort", "Door Blue".

Ingredients:

• onions - 0.5 kg;
• leeks - 0.5 kg;
• butter - 50 g;
• feathers green onions- 2-3 pcs.;
• broth or water - 1 liter;
• cheese - 100 g;
• cream - 50 ml;
• wheat flour - 1 tbsp. l .;
• salt to taste.

1. To make a puree onion soup, carefully process all the onions - sort and rinse. Separate the top leaves of leeks before washing, there is often sand. Then cut the onion into strips. Set aside the green feathers separately - they are for serving. Leave some leek rings as well.
2. Put all the onions and almost all the leeks in a frying pan with butter. Saute for a few minutes to start the caramelization of the pieces.
3. After sautéing, transfer the onion to a saucepan and pour over the hot broth. Salt. Simmer over low heat with the lid half closed.
4. In the meantime, grind the cheese on a grater. And mix cool cream with flour so that there are no lumps.
5. When the soup has boiled down to 0.5 times the original volume, add the cheese. Purée the soup with an immersion blender - there should be a uniform consistency.
6. Put the soup back on the fire and add the cream and flour. Stir and bring to a near boil. Your tasty soup ready!
7. Serve in portioned plates, garnish with chopped green onions and thin rings of leeks. Prepare croutons if desired and serve them separately on a saucer.

We told you how to make a delicious onion soup, in the end we will give some tips:

• Use a tasty sweet onion, it should caramelize well.
• Stir the onions all the time, do not burn.
• Fry the onions in quality butter with a little olive oil.
• Use a good stock made from poultry, beef, or pork as a base. Vegetable broth will also work. But classic soup cooked only from beef broth.
• From spices, nutmeg, rosemary, and thyme are added to the soup.
• Often dry white wine is added to add spice to onions. This secret is often used by modern chefs.
• Caramelize the onions over medium heat, it will take about 25-30 minutes, you can simmer the onions and gradually add liquid for a longer time. Some French chefs stew onions for an hour or more. The longer the onions caramelize, the tastier the soup will be.

We previously prepared.