Puree onion soup recipe. Onion soup puree is an echo of French cuisine. Features of other cooking options

Step-by-step recipes for creamed onion soup with baguette, cheese, meat, blue cheese and Dijon mustard

2017-10-10 Irina Naumova

Grade
recipe

1862

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

5 gr.

6 gr.

Carbohydrates

5 gr.

96 kcal.

Option 1: Classic onion soup with parmesan

Onions are used in almost every soup. The French came up with a very tasty recipe for the first course, the main ingredient of which is onions. They complemented it with slices of baguette, so beloved in France.

Ingredients:

onion - 1 kg;
beef - 400 gr;
carrots - 1 piece;
liter of meat broth;
oil drain - 60 gr;
Parmesan cheese - 100 gr;
baguette - 3 pieces;
6 sprigs of thyme;
vegetable oil - 40 gr.

Step-by-step recipe for creamy onion soup

Let's start with the meat broth. Take a pan, pour in 2 liters of water, cover with a lid and wait for the water to boil. In the meantime, peel and wash one carrot and onion. Cut the carrots in half, leaving the onion whole.

As soon as the water boils, add the meat, onion and carrots. The meat needs to be cooked for about an hour. Don't forget to remove any foam that has formed.
When the broth is ready, you need to remove the vegetables and meat. We will no longer need vegetables, and the beef can be used for other dishes.

Now let's prepare the onions. Peel off the husks and rinse with water. First we cut off the bottom part with the spine, then cut it in half, each half again crosswise. Now we cut the onion lengthwise - we get beautiful thin half rings.

We will fry the onion in butter. This will make it more tender and tasty. By the way, many housewives sauté onions and carrots in butter.

You need to fry over low heat, stirring occasionally. We need a golden crust. Be careful not to burn the onion, otherwise the soup will spoil.

Now we need beef broth, but not all of it. Measure out approximately 250 ml and pour into the frying pan where the onions are fried.

We need a sprig of thyme, separate the leaves and add to the broth with onions, mix. You need to simmer until it reaches a thick consistency. The broth evaporates, leaving onions. As soon as you see that the puree is runny, pour in another 250 ml of broth.

Now simmer the onion until the broth has evaporated again - you can pour the remaining broth from the saucepan into the frying pan. Cook until medium thick.

Take a baguette, cut it or break it into slices. You need to make croutons from them - place the bread in the oven and dry it. The end result should be crispy slices.

If you have pots, it's best to use them. The soup will look very beautiful. Pour the soup in portions.

Grate the cheese on a fine grater and sprinkle each pot.

Take the crackers from the baguette and sprinkle them on top of the cheese.

Preheat the oven to 180° and place the pots of soup there until the cheese melts. Make sure it doesn't start to boil.

When the soup is ready, take the thyme leaves and sprinkle a little into each pot.

Note to the housewife: If you don’t have a sprig of thyme, use ready-made dried seasoning.

Option 2: Quick recipe for creamy onion soup with vermouth

To prepare the soup quickly, make the broth in advance. Chicken meat will also work. Instead of a baguette, take ready-made crackers or croutons. Let's add vermouth to the recipe.

Ingredients:

onion - 1 kg;
meat broth - 1 l;
cream - 150 gr;
glass of dry vermouth;
oil drain - 130 gr;
croutons or crackers to taste;
lemon juice - ½ teaspoon;
1-2 bay leaves;
salt - 1 tsp;
pepper - 4g.

How to quickly prepare onion soup with vermouth:

The entire cooking process will be carried out immediately in the pan. First, put half the butter on the bottom and heat it up.

Set a few onions aside, peel the rest, cut into thin quarters and place in the pan. Add bay leaf. Now simmer the onion until it becomes soft.

Pour a glass of vermouth into the pan and boil until the liquid has completely evaporated.

Now pour the broth into the container with the onions, add salt and pepper. As soon as the broth boils, reduce the heat and simmer for about 5 minutes and turn off the heat.

You need to wait until the soup has cooled and remove the bay leaf - otherwise it will give too much bitterness. Take a blender and grind the soup to a puree, pour it into a saucepan.

Take a frying pan and heat the butter.

We will need the onion that we set aside at the very beginning. It needs to be cut and fried in butter until golden brown.

Pour cream into a saucepan with soup, heat it, but let it boil. If desired, add lemon juice, salt and pepper.

Place the fried onion in the soup and cook for another 1 minute, stirring all the ingredients.

For a beautiful presentation, next to each bowl of soup, place a saucer with crackers or croutons.

Option 3: Cream of onion soup with blue cheese and Dijon mustard

Add blue cheese to your favorite dish - just like French! After preparing this soup, you can consider yourself a real chef. In this recipe we will use leeks instead of regular onions.

Ingredients:

leeks - 3 pcs;
blue cheese - 130g;
Dijon mustard - 1 tbsp. false;
flour - 1 tbsp. l.;
olive oil - 3 tbsp. l.;
meat broth - 1.5 l;
black pepper - 5 gr;
salt - 1 tsp.

Let's start with the onion. It needs to be washed and cut into thin rings.

We choose a pan; it should have thick walls. Add olive oil and heat.

Now take the leeks cut into rings and pour them into the pan, cover with a lid. Simmer for about 15 minutes, do not forget to stir periodically so that the onion
didn't burn.

Important: Make sure that the onion does not change color.

Take the blue cheese and crumble it directly into the pan with your hands. Simmer until the cheese melts over low heat.

Flour should be gradually poured into the pan, stirring the soup. Cook for another 3 minutes.

Add Dijon mustard, salt and pepper and stir.

It's time for the meat broth. For this recipe, it is better to use chicken broth. Pour into the soup and wait until it boils. Be sure to stir the contents of the pan.

As soon as the soup boils, reduce the heat and cook for another 20 minutes. You can taste for salt and pepper and add if necessary. When the soup is ready, you can sprinkle it with chopped green onions and serve.

Option 4: Persian onion soup

This soup was prepared not only in Europe. Persia also has its own version of preparing onion soup. This is a very tasty recipe with a touch of the East.

Ingredients:

onion - 6 pcs;
chicken broth - 750 ml;
turmeric - ½ tsp;
flour - 2 tbsp. l.;
dried mint - ½ teaspoon. false;
olive oil - 40g;
one whole lemon;
salt - ½ tsp;
black pepper ½ tsp;
sugar - 20 g;
a bunch of parsley;
cinnamon stick;
Shambhala seeds - ½ teaspoon.

How to cook - step by step recipe:

Peel the onion and cut into thin half rings.

Pour olive oil into a container for preparing soup and heat it up.

Pour the onion into the pan, add salt and ground black pepper, stir and simmer until the onion is soft. On average it takes about 15 minutes. It is important to stir the onion occasionally with a wooden spatula to avoid damaging it.

Add a little more olive oil to the pan, all the seasonings, mix everything thoroughly. The flour should be evenly distributed. Add heat and cook for about 4 minutes.

The flour gives it a thick consistency. Pour chicken broth into the pan and add a cinnamon stick. Mix thoroughly, cover and cook for another 35-40 minutes.

After 40 minutes, turn off the heat and remove the cinnamon stick from the soup.

Wash the lemon, cut it into two parts and squeeze out the juice. It is important that the seeds do not get into the soup. Therefore, you can do this in a separate bowl, and then pour everything into the pan.

If desired, you can add salt and pepper. Stir the soup and taste it - amazing, isn’t it?

You can decorate the portions with chopped parsley.

Option 5: Onion soup with sour cream

Thanks to the addition of sour cream, the soup turns out unusually tender. Even children will love this treat.

Ingredients:

onion - 400 gr;
meat broth - 170 g;
cheese - 100 gr;
sour cream - 1-2 tbsp. l.;
flour - 2 tbsp. false;
egg yolk - 3 pcs;
water - 0.5 l;
vegetable oil - 2-3 tbsp. lie

How to cook - step by step recipe:

Peel the onion, wash it, cut it into half rings, up to 3 mm thick.

Fry the onion in vegetable oil. To give the soup a more delicate taste, it is better to fry it with butter.
Once the onions have turned a beautiful golden color, add flour, stir and fry for another 2 minutes.

Add ½ liter of water to the concentrated meat broth and place the pan on the fire, covering with a lid.

Place the fried onion in the pan, stir and wait until it boils. Then you need to turn on low heat and cook for half an hour. Don't forget to stir the contents of the pan occasionally.

Take the eggs, separate the yolks and mix them with sour cream. Using a mixer or whisk, beat the eggs and sour cream until smooth and pour into the soup.

Now you need to thoroughly mix all the ingredients, wait until the soup boils and turn off the stove. The soup is ready.

Grate the cheese, pour it into bowls with soup and don’t forget about the croutons.

Note to the housewife: If there is no sour cream in the refrigerator, use 75 ml of cream - the taste will be no worse.

1 kg onion
1 carrot
800 ml broth (vegetable, meat or chicken bones)
2 tbsp. l. flour
125 g cream
cream cheese 50 gr.
2st. l. butter
1 tsp. Sahara
Greenery
Pepper
Loaf or white bread for croutons

Originally from France

Classic onion soup is the national dish of France. It was from French cuisine that it came to our country in all its diversity.

Originally, onion soup was beef broth with the addition of sauteed onions, seasonings and croutons. Now there are many variations in the preparation of this dish. One of them is onion soup. Some are skeptical about any puree soups, considering this dish more for children.

Although in many national cuisines such soups take first place in popularity, sophistication and taste. In France it is onion, mushroom or broccoli soup. In Mexico, for example, this is the famous tomato gazpacho puree soup. In the USA, it's pureed pumpkin soup. In Uzbek cuisine, there is a similar version of onion soup - yorma. It is prepared with fat tail fat, so this soup is very high in calories and nutritious.

Classic onion soup can be considered a dietary dish if it is prepared with plain water, vegetable or chicken broth. In 100 gr. soup contains 44 kcal, 2.7 g. fat, 1.4 gr. proteins, 4 gr. carbohydrates.

In addition, onions are a very healthy, low-calorie product. Onions contain a large amount of antioxidants, which do an excellent job of cleansing the body and removing all excess. Onions help cope with inflammatory diseases of the respiratory system (cough, bronchitis, asthma). Its antibacterial properties help destroy microbes in the body.

Onion itself increases the protective properties of the body and immunity in general. Thanks 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 problems with skin or hair loss.

Considering all the benefits of pureed 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 much physical effort and economic costs.

Making soup

Soup preparation time 35-45 minutes.

Prepare the broth.
Take meat (chicken) and cook until done. You can add allspice, carrots, and onions. Cut carrots and onions in half. And so we cook.
While the broth is cooking, peel the onion. Cut the onion into half rings. Place in a heated frying pan with vegetable oil. Add sugar. Stir and cover with a lid. The onion should change color, but not brown. You can add a little broth. Caramelize the onions for about 40 minutes.
Add flour to the onion. Mix. Remove from heat.
Remove meat and vegetables from the broth. We won't need them anymore. The vegetables have given up all their juices and flavor to the broth, so they can be discarded. And prepare another dish from boiled meat. For example, some kind of salad.
Return the broth to the stove. Let it boil. And we throw our onions there. Cook for 20 minutes. over low heat, covered.
Add melted cream cheese.
When the cheese is completely dissolved in the broth, add cream, salt, pepper, and dry herbs.
Bring the soup to a boil and turn off.
Grind the onion soup using a blender.

The onion soup is ready.

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

Onions can be replaced with leeks

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

For those who carefully monitor their figure, there is a “fat-burning” version of onion puree soup.

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

Cooking method:

Wash and clean the vegetables. Shred the cabbage. Cut onions, tomatoes, carrots, celery into cubes.
Place vegetables in a saucepan. Bring to a boil over high heat.
Reduce heat and cook for another 10-15 minutes.
When the vegetables are ready, add spices. We don't add salt!
Beat everything with a blender.

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

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

Authentic French onion soup is a very simple dish. The composition does not contain many ingredients - lovers of complex first courses will be disappointed. There are dozens of editions of this soup; each famous chef has his own version. However, the differences do not change the basics: the ingredients of French onion soup remain onions, broth, croutons and cheese; often dry white wine. And in any version, the soup, which at first glance seems rustic, turns out to be delicious in taste: tender, sweetish, with a fragrant, golden-brown cheese crust on top.

The main secret of French onion soup is long frying of the onions. During frying, the sugar contained in the onion heads slowly caramelizes, the color becomes ruddy, and the taste is indescribably “oniony,” deep and delicate. Dry wine neutralizes the sweetish taste and makes it complete. Croutons with cheese become soft and tender when served, turning the soup into a kind of thick cream. Prepare your taste buds for a feast: onion soup with cheese bread is an exceptional pleasure!

Cooking time: 60-70 minutes.
Yield: 1.5 liters of French onion soup.

Ingredients

700 ml meat or vegetable broth
350 g onions (4 medium heads)
150 ml dry white wine
70 g cheese
50 g butter
2 cloves garlic
1 teaspoon flour
1 small baguette (or similar bread, such as ciabatta)
salt, pepper - to taste

Preparation

Peel the onion and cut into half rings.

Melt the butter in a frying pan and fry the onion in it over low heat, stirring constantly.

When the onions begin to turn golden, crush two cloves of garlic and add them to the pan.

Sauté together for 4-5 minutes, then add flour to the onion. Flour will make the soup smoother and slightly creamier.

Pour the broth into the onion and mix well so that there are no lumps of flour left.

Add wine to the soup.

Season the soup with salt and pepper, cover it with a lid and let it simmer over low heat for 30 minutes.
Meanwhile, cut the baguette into 1.5-2 cm thick slices and toast in the oven or toaster.

Grate the cheese on a coarse grater.

Pour the prepared onion soup into a heat-resistant bowl and place dried bread on top. Ideal for onion soup, as it has a dense crumb and large pores, thanks to which it absorbs liquid well, but does not get soggy and does not turn into “porridge”. It is similar in consistency.

Place a thick layer of cheese on top of the croutons.

Place the onion soup under the grill for 10 minutes until the cheese melts and browns.

Serve the dish immediately while the soup is still very hot. Pour the soup into bowls, placing a crouton with cheese in each bowl. You can sprinkle chopped green onions on top of the dish. The amount of croutons and green onions is strictly to taste. I like it thicker.

Revision of French onion soup: cream soup

The recipe with wine is not suitable for everyone. As for thyme, it is a favorite herb of the French; it is often added to dishes and soups too. A slightly different ratio of ingredients and a different technology should not confuse you. But the absence of garlic will please many. As well as a short step-by-step summary.

Amount of ingredients for 6 plates:

5 onions, sliced into thin half rings
3 tablespoons fresh butter
2 tablespoons flour
2 liters chicken, beef or vegetable broth
Bay leaf
ground black pepper
1 teaspoon dried thyme
1 baguette
a little olive oil (or butter)
200 grams grated Gruyere cheese

Brief preparation method:

1. Heat the butter in a saucepan and fry the onion in it until transparent.
2. Pour flour into the pan and, stirring, continue to fry the onion and flour until golden brown (not brown).
3. Pour boiling broth into the pan, add salt and pepper, add bay leaf, thyme and cook the soup for 20-30 minutes (until the onion is completely soft). Then put the soup through a blender and puree.
5. Cut the bread into slices, place on a baking sheet and drizzle olive oil on top. Place in the oven and keep there until you get crackers. Sprinkle the grated cheese over the toasted bread and leave it on the grill until the cheese melts.
6. If necessary, heat up the pureed French onion soup, pour it into bowls, and before serving, put 1-2 croutons covered with melted cheese in each bowl.

Nutritional value of 1 serving - 240 kcal (meat broth).

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

Mushroom sauce

Porcini mushrooms are considered the most delicious and elite. They are the most satisfying and meaty. But even simple russula can be collected and cooked – For knowledgeable chefs, they will become an unsurpassed dish. The necessary ingredients can be found in any kitchen. And preparing such a sauce for mushrooms will not take much time. 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 you are preparing a Lenten sauce, replace the sour cream with tomato paste. Four to five tablespoons will be enough.

How to do

If the sauce is prepared with tomato paste, then it is added instead of sour cream. Otherwise, the preparation is no different.

Adviсe

For a more delicate taste, cream is added to the mushroom sauce instead of sour cream and cooked in butter. The cream should be hot.
This seasoning can also be made homogeneous. – To do this, just beat it with a mixer.

The aromatic mushroom sauce is suitable as a gravy for any side dishes, dumplings with potatoes and dumplings. You can also season soup or borscht with it.

Calorie content

This dish is not very high in calories; it contains only about 70 kcal per 100 grams of product. However, it is difficult to digest, so it is not recommended in dietary nutrition. Mushroom sauce, and 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.

Sauce for mushrooms

Mushrooms are delicious on their own, but to highlight their taste, you should prepare a sauce with some interesting mushroom additives. Most often, the usual sour cream and cream sauce is prepared, but sometimes you want to diversify the menu in order to give these forest gifts a special taste and aroma.

Why not make an excellent and original sauce for mushrooms using tomato paste and white wine? You should not be alarmed by the presence of alcohol when preparing a dish. – When heated, it evaporates completely.

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, preferably even just translucent.

Lightly fry the onion in butter.
Add wine to the onion and simmer until the wine has almost evaporated. It should not boil, but evaporate little by little.
In another saucepan, heat the tomato paste and add the onion to it. You can also fry flour in it.
Season the sauce for your mushrooms with pepper and salt.
Let it simmer for about 15 more minutes. The sauce should not boil too much.
At the end of cooking, squeeze out the garlic.

Stir and let sit for about 30 minutes.

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

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