Simple but so delicious!
There are many legends about the origin of this dish. One of them says that the inventor Soupe à l'Oignon was the French King Louis. That it is for the account or numbering is not specified.
But it certainly is all just a legend.
Onion soup - it was still food for the poor.
Once upon a time in Paris was a market - "Belly of Paris". Normal food market, nothing special, which is described in the novel by the writer Emile Zola.
So, even before the sun rises, many movers in this market has already started its work on transported or unload goods, and to eat, they ate at the nearest tavern cheapest hot dish. Full roast or meat they could not afford.
Then cook and cook taverns invented hot water feeding them with a piece of roasted onions and baguette. And for the richness of throwing in a little pot of herbs and cheese.
Of course a little wine in the soup - the French the same))).
Recipe Classic French onion soup - Soupe à l'Oignon
It needs not only the bow, but a baguette, some garlic and grated cheese durum. The water can be replaced by low-fat broth.
Ingredients:
1 kg of sweet white onion bulb
100 gr. cheese
50 oz. butter
1 h. l. flour
0.5 cups dry white wine
800 ml water
salt
bell pepper
Bay leaf
greens
Preparation:
1. Onion peel and cut into half rings.
An important point - no need to cut too thick or thin half-rings. They should be the same, but no more than 3-4 mm.
2. Sauté onions in butter for 2-3 minutes on a fairly high heat. Then turn down the heat to a minimum, to close a saucepan with a lid and leave to stew the onions for 1 hour.
3. An hour later, remove the cap. Onions should be halved in volume.
Continue cooking onions now without a cover - and for another hour.
During this time the onion becomes caramel color, all the oil is absorbed into it, and the smell of... It will be very appetizing.
The sharp bow to add 1 hour. l. Sahara.
Council: if two hours no time to torment bow - bake it in the oven for 40 minutes at 180 degrees on a flat baking sheet. Effect and the taste will be almost the same.
4. Water to boil. Throw in her green beam few peas black pepper, bay leaf. All these boil exactly 10 minutes. Then all of the pan to remove.
5. Cheese grate and pour in boiling water. It should dissolve completely, so you need to stir.
7. When the onion is cooked, pour into it the flour, fry and dilute the white wine.
Keep heat, stirring, until the alcohol evaporates, which can be understood by the smell.
8. Cheese soup to pour into the onions and allow to boil. Cook for 5 minutes, at the end of cooking, add salt to taste.
9. Baguette cut into slices and dry them in a toaster or a dry frying pan. Croutons can rub garlic on-request.
10. The pots are put on portions stewed onion 1-2 top slice of baguette. Pour cheese broth and sprinkle with cheese.
11. Put the pots in a heated oven for a few minutes just to melt the cheese.
Bon Appetit!
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