This soup was introduced to me as the original "belly of Paris" onion soup. They added that this is exactly what it can be tasted in those places where the art of making onion soup has not yet been lost.
I do not know…
Believe it or not, everyone's personal business. Moreover, there are many variations in the preparation of onion soup - I counted a dozen of them only in Dumas, if not more. In some recipes there are a little more ingredients, in others a little less, only onions, cheese and a dried baguette remain unchanged.
Given the freezing weather outside, another onion soup recipe would be appropriate.
We take:
- 1 kg of onion. Better sweet, not hot and hot.
- 5 tablespoons unscented vegetable oil
- 2 tablespoons flour
- 2 teaspoons of sugar
- 350 ml dry white wine
- 1 liter of vegetable broth (can be replaced with chicken, but more authentic - vegetable)
- 50 gr. butter
- 8 tablespoons of grated cheese. Ideally, you need a gruyere. Since we have a tense relationship with him now, you can take an emmental (I often see him in stores), or a familiar Edam.
- A teaspoon of paprika. The catch here is that you need sweet paprika (pink or red), and not pointed brown.
- Salt and freshly ground black pepper to taste
How we cook:
Chop the onion. Ideally, as I was advised - rings. But there is a problem with rings - they like to run away from spoons. And it's inconvenient to eat. So you can use half rings or even quarter rings.
Heat oil (vegetable) in a thick-walled saucepan, fry the onion in it until it gives juice. When this happens, sprinkle with flour, season with sugar, salt and pepper, and fry for another couple of minutes.
Then pour in the broth and wine and leave to simmer with the lid open for 15-20 minutes.
While everything is stewing, melt the butter little, fry the baguette slices in it. You can cut them into small cubes, but then it will be "not according to the rules", but whole - it is inconvenient to eat.
By that time, the soup itself is almost ready. Pour into pots or heat-resistant bowls, put in each fried baguette, sprinkle with grated cheese and paprika on top.
We put in the oven (well, if there is an upper heating), bake the cheese until crusty.
Bon Appetit!