French cuisine vegetable soup puree. Fine French soups. For the preparation of diet food you will need

The original French onion soup is a classic hot dish with a simple recipe. There are many variations of its preparation, spices and additional ingredients change, but the main components (onions, meat broth, golden croutons, cheese) have remained unchanged since medieval France.

The legend of the origin of chowder

According to a legend among the French, French onion soup recipe invented by Louis XV himself. Having gone to rest in the guest house, the king woke up at night from a strong feeling of hunger. He searched the entire kitchen and storeroom, but found nothing edible.

He managed to find only one large onion, a bottle of sparkling wine and a piece of oil. The king was not going to remain hungry, so he decided to combine the products he found and cook them. This is how the first onion soup appeared, prepared by the French ruler himself. Of course, all this is just a legend invented by the inhabitants of France, because there is no documentary evidence of this.

Short story

For the first time, a tasty and nutritious onion stew was mentioned at the beginning of the 17th century. The history of French onion soup is really impressive, because the hot dish was originally invented by residents of the poorest districts of Paris (Les Halles). Then the soup recipe was very simple, and the set of ingredients was very meager, because it was prepared from cheap root vegetables, crackers and waste bread crusts. An affordable tear vegetable could afford to buy even the poor. The soup was in demand among market traders and workers, because it was very high in calories, which gave ordinary people strength and a big boost of energy for the whole day.

As time passed, the recipe for the famous dish changed. The classic onion soup began to be eaten by nobles. Personal chefs prepared for them a fragrant hot dish based on onions, beef broth, white wine and flour with spices. It was then that the main concept of serving was formed - a pot or plate of soup with crispy croutons.

Modern recipes are varied. When cooking, not only meat, but also vegetable broths are used. The most diverse onion is also used: onion, leek, shallot and even Crimean. The recipe was supplemented with cheese, any hard cheese product can be used, but parmesan or gouda is most harmoniously combined with onion stew. The method of passivation and chopped onions also differs in the duration of cooking. Each famous French chef (and not only) has his own recipe for French soup in his arsenal.

Classic recipe

To please the household or guests of your home with an unusual, but incredibly tasty and fragrant treat, you do not have to spend a lot of time, effort or products. Onion soup would be an ideal choice, the recipe for a classic French first course is quite simple, and the component set is minimal.

To prepare the original soup, you will need the following ingredients:

1 kg of onions;
70 g butter;
1 liter of beef broth;
200 g of any hard cheese;
8 thin slices of baguette;
200 ml dry white wine;
thyme, ground pepper, salt - to taste.

Cooking should begin with the preparation of the main component, all onions must be peeled and cut into strips (you can also use half rings). For passivating onions, any deep dish is suitable, for example, a frying pan, a small saucepan or a stewpan. Put the dishes on the fire and melt a small slice of butter in it. After that, you will need to put all the onion pieces in oil and caramelize them for half an hour. At the end of the passivation, when the onion straws turn golden, add wine and 250 ml of broth to the stewed vegetables.

Fry the onion slices over low heat until all the liquid has completely evaporated. This will achieve the perfect, rich taste, the tear root will completely lose bitterness and give sweetness. The wine added during cooking will help level the specific aroma and taste of the vegetable.

The next stage is the addition of the next portion of the remaining broth and spices, it is necessary to boil the soup to the desired density. At this time, you can start frying baguette toasts. The slices should be thin and small so that the croutons are pleasantly crunchy and not too hard, the crust should be carefully cut off. You need to fry the toast in a hot frying pan without oil for 2 minutes on each side.

The stewed onion stew is laid out in portioned clay pots or other heat-resistant molds, sprinkled with grated cheese, covered with croutons (two pieces per serving are enough) and again sprinkled with a small amount of cheese crumbs. Prepared containers with all the contents are sent to the oven for literally 3 minutes to melt the cheese. Classic French Onion Soup is ready to serve! Bon appetit.

A good and simple recipe, while the soup is boiled down, you can start cooking other dishes! I also tried to cook according to the same recipe, but instead of parmesan I used melted cheese, it turned out to be a very piquant, unusual taste.

Connoisseurs of a healthy lifestyle and diet food will definitely like this light soup. Onions themselves have a low calorie content, regardless of the method of preparation. A fragrant hot dish with a cheese flavor is suitable for people who want to lose weight. But, even the most avid athletes must take strength from somewhere, so the recipe still contains one high-calorie product - cheese.

The peculiarity of this variation on French onion soup is that the fermented milk product is added individually to the plate. If desired, you can not increase the calorie content of the soup.

To prepare a diet food you will need:

1 kg of onions;
2 tablespoons refined sunflower oil;
1 liter of water or vegetable broth;
100 g of hard cheese;
2-3 slices of rye bread;
a small bunch of parsley and spices to taste.

How to make Vegetable Onion Soup:

When the liquid in the pan has evaporated to the desired level, you can start serving the hot dish to the table. Decorate the plate with herbs, and put grated cheese next to it, which everyone can put in their portion in the right amount.

The soup was just amazing. Given that my husband and I are vegetarians, the French soup according to this recipe was a godsend for us. True, I did not use cheese, but it turned out quite tasty!

If children are present at the table, then they are unlikely to like a dietary version of soup or a dish with wine. You can please children and adults with another variation of the exquisite masterpiece of French cuisine - onion and fish soup. A festive feast, a romantic or family dinner - this recipe is ideal for any occasion.

To prepare a hot dish, you will need the following ingredients:

French onion soup recipe step by step

Peel and chop the onion, peel the potatoes and cut them into cubes, cut the peeled carrots into thin rings.
Grate the garlic on a fine grater, and chop the parsley with a knife.
Put the saucepan on the fire and melt the butter in it. Throw in the onion and garlic.
Lower the heat, cover the pot and simmer the onion-garlic mixture, covered, stirring occasionally, for an hour.
After the formation of a golden crust, pour the heated broth into the container. When the contents boil, add potatoes and carrots there.
Cut the fish into bars or cubes. After boiling the broth, add the fish, add salt and pepper, slowly pour in the cream.

Now it remains to wait half an hour and the delicious fish and onion soup will be ready. Pour the hot dish on plates and garnish with chopped herbs.

A real French onion soup requires great care from the chef, the slightest mistake can lead to food translation or spoiled taste. To make everything right and tasty, several recommendations must be followed:

By adhering to these tips, even a novice cook will be able to prepare a true culinary masterpiece, which will not be ashamed to treat and surprise not only relatives, but also guests.

The tips were very helpful. Thanks to these tips, I cooked the soup the first time. I tried many options, I really liked it with shallots.

Attention, only TODAY!

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

The history of French onion soup has more than one century. Initially, this first course was a traditional meal of the poor and consisted only of cheap onions and waste crusts of bread. But times change and so do recipes. Already in the 17th century, cooks prepared onion soup for noble nobles on beef broth with meat, a drop of white wine, sugar and a spoonful of wheat flour. The dish was beautifully served with baked wheat bread toasts.

To this day, recipes for onion soup have also come down with changes. Cheese has been added, and you can choose it according to your individual taste - melted, hard or soft. If broth is used, then vegetable, chicken or meat.

The soup recipe is quite simple, you just need to follow a few nuances:

the composition of the soup uses such components - broth, onions, croutons and cheese; if you have the opportunity, buy expensive Parmesan, Gruyère or Gouda cheese, but if this is not possible, take a simple hard cheese of 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 complement the first course with a unique aroma.

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 passivation of the onion. Frying over low heat, the onion pieces are gradually baked and change color to ruddy, slightly golden. Due to the long processing, the onion caramelizes a little due to the large amount of sugar contained in the vegetable.

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

Taste Info Hot soups / Cheese soup

Ingredients

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

How to make Classic French Onion Soup

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

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

Dip the onion slices into the pan. Cook 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 is approximately 25-35 minutes. Saute until the onion begins to caramelize and slightly golden in color.

Literally after 15-20 minutes, it became transparent, soft. Keep on frying.

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

After the liquid has almost completely evaporated and a trace of the spatula remains, we 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 density.

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

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

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

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Sprinkle with grated hard cheese.

Lay two hot croutons.

Sprinkle with hard cheese. Put in a hot oven for a couple of minutes so that the cheese melts and immediately, so that the soup does not cool down, serve.

French onion soup in pots is ready. Bon appetit!

Onion soup with melted cheese

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

Ingredients:

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

After cleaning and washing, cut the onion into thin strips.
Put butter (50 g) in a saucepan with a thick bottom and put on a slow fire. Add all the onion to the oil. Stir and sauté until the color of the onion changes to golden yellow. Be sure to stir so the pieces don't burn.
Then pour about half of the hot broth or boiling water into the pot. Stir and simmer with the lid half closed until the moisture has evaporated. Pour in the rest of the broth again and simmer until desired thickness. Now salt and add spices to your liking.
Put the remaining piece of butter in a frying pan and heat. On it, fry slices of wheat bread according to the number of servings of soup. It is not necessary to cut the crusts from the bread.
Grate melted cheese and sprinkle on toasted bread. Remove the pan from the stove, but cover with a lid. The heat will melt the soft cheese and make it look appetizing.
Pour a serving of soup into a plate, put a toast with cheese directly on it. Serve immediately.

Onion soup for weight loss

Onion soup for weight loss is very good. It is low in fat and quite high in calories to keep you full throughout the day. Only one component of this first dish is high-calorie - cheese. But in this recipe, the cheese is served separately and you can put exactly as much cheese on your plate as your dietary food allows. With this fragrant soup, France will enter your kitchen with its refined 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.

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

Onion soup puree with onions and leeks

Authentic 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 dash of Pecorino or Camembert cheese. An even richer taste will be obtained with a soup with expensive soft cheeses - Gorgonzola, Roquefort, Dor Blue.

Ingredients:

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

To prepare the onion puree soup, thoroughly process the entire onion - sort and rinse. Remove the top leaves from leeks before washing, as there is often sand in them. Then cut the onion into strips. Set aside the green feathers separately - they are for serving the dish. Also leave a few leek rings.
Put all the onions and almost all the leeks into a pan with butter. Saute for a few minutes to begin the process of caramelizing the pieces.
After sautéing, transfer the onion to a saucepan and pour over the hot broth. Salt. Cook over low heat with the lid half closed.
In the meantime, grate the cheese. And mix the cool cream with flour so that there are no lumps.
When the soup is reduced to 0.5 of the original volume, add the cheese. Puree the soup with an immersion blender until the consistency is smooth.
Put the soup back on the fire and add the cream with flour. Stir and bring almost to a boil. Your delicious soup is ready!
Serve in serving bowls and garnish with chopped green onions and thin leek rings. If desired, prepare the croutons and serve them separately on a saucer.

We told you how to cook delicious onion soup, finally we will give some tips:

Use delicious sweet onions, they should caramelize well.
Stir the onion all the time, do not let it burn.
Fry the onion in good quality butter with a little olive oil.
As a base, take a good broth from poultry, beef or pork. Vegetable broth is also good. But the classic soup is cooked only from beef broth.
From spices, nutmeg, rosemary, thyme are added to the soup.
Often, dry white wine is added to add spice when sautéing 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 longer. Some French cooks stew onions for an hour or more. The longer the onions caramelize, the tastier the soup will be.

We have previously prepared.

A truly French soup is not just a dish, it is a delight for the most fastidious stomach. In France, all soups can be divided into consomme, dressing soups and pureed soups.

Consomme is a clear broth made from poultry, game or cattle. To achieve the perfect appearance, the French lighten and degrease their broths. All sorts of soup side dishes are usually served with consommé. They are added to the plate just before serving. The most common side dishes:

solange (barley with boiled chicken meat, cut into strips),
carolyn (pancakes, cut into strips),
brunoise (vegetables cut into mini cubes)
quenelles (steamed meatballs),
Breton (leeks and celery stalks, cut into strips).

Dressing soups are cooked on the basis of consommé and retain the original transparency of a pure broth. One of the most interesting dressing soups is French onion soup, which is cooked in the oven with brown onion broth. In this case, special dishes are used, covering it with dough instead of a lid. In comparison, German onion soup and English onion soup are prepared differently.

Pureed soups, as the name suggests, consist primarily of pureed and pureed foods. Examples of French soups of this type are creams, pureed soups, veloutés, bisques, etc.

Traditional French creams are prepared on the basis of mashed vegetables (in the classic version, these are asparagus, celery, champignons) and seasoned with bechamel sauce.

Among mashed soups, special attention should be paid to conde soup made from bean puree, as well as flament from potatoes with leeks and croutons.

To get an idea of soups under the common name veloute, it is enough to try agnes sorel veloute - mushroom soup with the addition of boiled tongue and chicken meat.

Ah, that bouillabaisse!

Perhaps the most famous French soup is bouillabaisse, which is considered to be the birthplace of the incomparable south of France, more precisely, the city of Marseille. This is a thick fish soup, the first recipes of which were very simple and were intended for fishermen.

Today, bouillabaisse is included in the annals of world gastronomy, and its preparation is a whole art. Among the necessary ingredients: fish of different types (sea eel, mackerel, halibut, ruff, monkfish or red mullet), seafood (lobster, lobster, shrimp) and seaweed.

There are about 40 types of fish that can be used in bouillabaisse recipes. Although the broth for this soup is prepared from fish heads, tails, fins, crustacean shells ground into flour and other offal of marine origin.

The main distinguishing feature of this French soup is the smell of sea water. Served with rouille and aioli sauces, as well as garlic rye bread croutons.

Particularly heated debate among experts caused the name of the dish. According to one version, the name of the soup comes from a command common among sailors: “ Bui-a-besso!" or " Cook and finish!". According to another version, the recipe for bouillabaisse belongs to Captain Bess. There is a third option, which connects the name not with historical facts, but with the technology of making soup: bring it to a boil, and then boil it over low heat.

But no matter which version turns out to be true, another thing is important - the fact that bouillabaisse is the gastronomic pride of Marseille, attracting crowds of tourists to the city.

The French, unlike Russians, treat first courses not as everyday food. And it is this fact that shifts the emphasis to a completely different plane: everything that ceases to be everyday food may well become a delicacy. And therefore, gourmets should treat French soups with great attention. Any of them is a real journey into the world of exquisite taste. And not only! In fact, this is “both bread and a spectacle”, because everyone has a unique legend.

The best example is the famous French onion soup. It would seem, what could be simpler than an onion? And the history of its occurrence is connected not with anyone, but with the king himself! It says that this soup was invented by Louis XV, when one night, being on a hunt and brutally hungry, he did not find any food in his hunting lodge. Only onions, champagne and butter. However, the king is the king, so as not to whine and make decisions quickly. So he took everything he found, cooked it, and it turned out incredibly tasty. Nowadays, the recipe for onion soup has changed, and no one pours champagne there anymore. But in the best French restaurants, sherry, cognac or wine are always added to this dish.

If onion soup "descended" to the people from the very throne, then the famous bouillabaisse, on the contrary, became a status dish, having risen from the bottom. At one time, it was invented by poor fishermen, who threw off all the fish that they could not sell in a day into their stew. Today, however, the inventors of bouillabaisse would hardly be able to afford it. Up to 40 types of fish are put in the soup, served only with properly fried croutons and a gourmet aioli sauce. Well, its cost in some Provencal restaurants reaches 200 euros!

And where is the famous French romance? The answer is: in the traditional French julienne soup. So in France they call both a type of very fine cutting, and a soup that uses vegetables chopped in this way. And the name of both cutting and soup, according to legend, was given by a cook in love - in honor of a girl named Julienne. It is difficult to guess why the culinary specialist had such associations with his beloved. However, as the poet said, this “imagination will quickly complete it for you.” And the fact that it will play out after a plate of wonderful French soup is simply guaranteed.

For 12 persons: white cabbage - 0.5 heads, carrots - 2 pcs., turnips - 1 pc., potatoes - 4 pcs., canned beans - 2 cans, onions - 1 pc., smoked brisket - 250 g, bay leaf - 2 pcs. ., cloves - 3 pcs., vegetable oil, salt

Clean the bulb. Stick a clove in it. Send to a pot of water (2.5 l), add bay leaf. Cook for 30-35 minutes, remove onion and bay leaves, discard. Peel and chop carrots. Wash cabbage, chop. Simmer in vegetable oil until soft. Wash turnips and potatoes, peel and chop coarsely. Put the stewed vegetables into the broth, bring to a boil. Salt. Add potatoes and turnips, bring to a boil again, cook for 15-20 minutes. Grind the brisket. Drain the liquid from the beans. Put the beans and brisket in the soup, cook for 20-25 minutes.

Calorie per serving 230 kcal

Cooking time 55 minutes

7 points

For 4 persons: onion - 5 pcs., hard cheese - 100 g, white bread - 4 slices, flour - 1 tbsp. l., beef broth - 400 ml, butter - 50 g, salt

Peel the onion, chop. Melt the butter in a saucepan. Add onion, sauté until golden brown. Add flour, mix. Pour in the broth and water (700 ml). Bring to a boil, cook for 5-7 minutes. Pour soup into bowls. Dry the bread in a toaster or oven. Grate the cheese, sprinkle the soup in each pot. Place a slice of bread on top and sprinkle with cheese again. Bake in oven at 180°C until cheese is browned.

Calorie per serving 275 kcal

Cooking time 55 minutes

Difficulty level on a 10-point scale 9 points

For 9 persons: mussels - 300 g, king prawns - 300 g, trout fillet - 400 g, tomatoes - 1 kg, onion - 1 pc., garlic - 2 cloves, chopped parsley - 2 tbsp. l., bay leaf - 2 pcs., olive oil, salt

Wash the tomatoes, peel, finely chop. Peel and chop onion and garlic. Heat olive oil in a saucepan. Saute onion, garlic and parsley in olive oil until soft. Add tomatoes, bay leaf and water (600 ml). Bring to a boil, season with salt. Cook for 25 minutes. Rinse the fish fillet, chop coarsely, send to the pan. Cook for 3-5 minutes. Put mussels and shrimp to the fish, cook for another 5-7 minutes. Remove the seafood from the soup, strain the broth (do not throw away the vegetables). Pour in 3 tbsp. l. oil and boil the broth for 3-4 minutes. Return vegetables and seafood to the pot.

Calorie per serving 240 kcal

Cooking time 40 minutes