To make the onion soup according to the classic recipe truly aromatic, the onion must be sautéed for at least 20 minutes. Therefore, be patient, the process is not quick, but the taste of the soup will be divine.

Choose the best onions for your soup. Not all onions taste the same, there is even a slightly sweet taste - this is ideal.
Peel them and cut into thin strips. Cut each half again and chop into thin strips if the bulbs are large.

To prevent the onion from burning during sautéing, choose a saucepan with a thick bottom. The presence of a non-stick coating also does not hurt. If such dishes are not available, you can cook the soup in a deep, thick-walled skillet.
Heat a saucepan over a fire and add a lump of butter.

When a puddle forms from the oil, add all the onions.

Fry the onion over low heat, stirring constantly with a wooden spatula or spoon, until its color turns caramel-golden.

Prepare the broth while quietly frying the onion. It can be chicken, beef, vegetable. Heat it up. In principle, when cooked, onions give off such an aroma that it can be seasoned not only with broth, but also with ordinary boiling water.

Pour a glass of hot broth over the golden onion and evaporate it. That is, keep on fire until the broth evaporates.

When you see that there is only one onion left in the pan, and it will be soft, almost boiled onion, pour in the rest of the broth and boil the soup until medium thick.

The soup should be moderately thick, not liquid, it will seem that a little flour has been added to it, which means that the consistency of the soup is impeccable. Finally, when the soup is done, season with salt and pepper. It will take about one hour to evaporate the liquid and bring the soup to full readiness, +/- 15 minutes.

The soup can be served, it is ready, but in the classic version it is most often served with a toasted baguette with grated cheese.
Cut the baguette into thin slices and fry either in a dry frying pan (meaning toasting bread in a frying pan without butter) or in a toaster. Instead of a baguette, you can take a loaf or white bread.

To follow the classic recipe, pour the soup into refractory soup bowls that can be sent to a hot oven or into clay pots.

Shred the cheese, to put it simply, grate it on a coarse grater. Hard cheese can be anything, but nevertheless, it is better to take emmental or gruyere.

To prepare classic pea soup according to this recipe (photo), preparation should be started at least 2 hours in advance. Peas need to be taken care of in advance. To make it boil faster and better, it should be soaked in cold water for 2 hours, or better overnight.

Classic pea soup recipe

Delicious and nutritious pea soup Is a dish loved by everyone. We appreciate it not only for its amazing taste that reminds us of childhood, but also for the availability of ingredients and ease of preparation. All the ingredients needed to prepare this classic dish can be found in markets or store shelves all year round, but it is especially beneficial to include this dish in the winter diet. After all, peas contain proteins that our body needs in the cold months.

In addition, pea soup is a low-calorie dish, which means that with its help the menu of those who follow a diet can be made more varied. Don't know how to make a classic pea soup? Our instructions will help you solve this problem.

Pea Soup Ingredients

To make a classic pea soup we need:

• meat broth - 2l;
• dry peas - 200 gr;
• onion - 1 pc.;
• carrots - 1 pc.;
• potatoes - 1 pc.;
• vegetable oil for frying -20 - 30 ml.;
• bay leaf- 1 PC.;
• salt, pepper - to taste;
• greens.

Pea Soup Recipe

1. Soak peas in cold water for at least 2 hours. Before that, you need to sort it out and remove dark grains, plant debris.
2. We clean potatoes, carrots, onions.
3. Dice the onion and potatoes.
4. Three carrots on a medium grater.
5. Fry the onions in vegetable oil until transparent, add the carrots. Fry until the color of the carrots changes.
6. Add peas to boiling broth. Cook the broth for 30 minutes.
7. Add potatoes to the pot. Cook for 10 minutes.
8. Add onion and carrot dressing. At the time of its laying, both peas and potatoes should be soft and almost completely cooked.
9. Salt the dish to taste, add pepper. Cook for another 5-6 minutes, lastly put the bay leaf, greens and turn off the heating in a minute.
10. Classic pea soup ready.

Soups are an important part of every person's diet. They help to get enough, to recuperate. They began to be cooked about 400 years ago, from the time the dishes appeared. However, do not think that the cooking process was the same as it is now. The cooking method began to be used much later.

First courses became widespread only at the end of the 17th century. In Russian cuisine, liquid dishes were called stews. The name "soup" began to be used only under Peter I.

Today, there are about 150 options, each of which is subdivided into a thousand more species, while also in several variations.

They can be hot - borscht, pickles, hodgepodge, cabbage soup, with various types of meat, fish, vegetables or cereals. Cold liquid dishes are good in the summer heat and are cooked mainly in light broth, water, kvass, fermented milk products (okroshka, fridge, tarator).

However, they are all united by the fact that 50% is liquid, another half is different filling. The ingredients are a wide variety of products: vegetables, cereals, pasta, fruits, herbs, spices, meat products. It is impossible to say which one is better. Everyone chooses according to their taste, preference and even lifestyle.

On our site you will find simple and understandable recipes for soups both for every day and for a festive table. Each dish is described step by step with a photo with a detailed set of ingredients, so even a novice hostess will understand everything.

The question that worries many women is how to cook soup so that it is tasty, healthy, and, of course, does not harm the figure. At the same time, it is necessary that he must be liked by all household members.

We have collected a large selection of recipes: Ukrainian borscht, Georgian kharcho, with cheese and croutons, noodles, mushrooms, various types of fish, seafood - there is no counting.

In order for the food to work out, you should follow the unspoken rules:

• vegetable soups are boiled in a small amount of liquid;
• meat, especially with smoked meats, will turn out tastier if you cook them with earthenware, porcelain or enameled dishes;
• do not cook too much - the maximum number of servings for 6 people is based on 200-400 ml of liquid per serving;
• spices, like tomato paste, are placed at the very end of cooking;
• in borscht potatoes are cut into cubes, in soups with noodles - in strips.

If you are watching your weight, then you will surely enjoy vegetarian options. A dietary, healthy meal is prepared without frying vegetables or adding fatty meats or fish. To make it more satisfying, cereals or legumes are added to it, and greens for flavor.

Only a real housewife can cook a real Ukrainian borscht, but thanks to a detailed description, step-by-step photos and an accurate recipe, you can easily master this art and delight your loved ones with a rich, unique taste.

The first courses for children are especially worth highlighting. Each mommy has to "puzzle" over what to cook so that the baby can eat with pleasure. With us, this problem will be solved by itself. On the pages of our site you will find soups - mashed potatoes for your beloved child from 6 months. As a rule, they are prepared from vegetables, with the addition of cream or milk.

Do not be afraid to experiment, choose new recipes on our website. Those close to you will surely appreciate your efforts, because now, even the simplest broth will become a masterpiece from the chef.

On the pages of our site you will find other, no less interesting recipes.

20 Best Soup Recipes

35 minutes

23 kcal

5/5 (1)

Onion soup is a legendary French dish. According to one version, the soup appeared in France in the 17th century and was considered the food of the poor, as it consisted of onions, broth and bread crumbs. In a modern twist, the classic onion soup is a broth with lots of fried onions, cheese and croutons. How can you make something tasty from such a set of products, you ask? Very easily, the French generally know how to make a masterpiece out of everything they touch.

The main secret of making onion soup is to simmer the onion itself as long as possible without overcooking it. Usually, onions are sautéed in a heavy-bottomed pan in butter or olive oil for about half an hour, and sometimes longer.

The onion soup turns out to be very rich with a pleasant creamy aroma and the most delicate taste. And stretching cheese with a fresh, crispy baguette will make you eat every last crumb.

Often, for a richer taste, white dry wine is added to the soup, and then it is slightly infused with the lid closed before serving.

There are many recipes for making onion soup. It can contain potatoes, mushrooms, cream, chicken, various spices, etc. I want to tell you a classic recipe for this delicious soup, which has been prepared in our family for several generations.

Classic French Onion Soup Recipe

Kitchen tools: knife, cutting board, tablespoon, grater, frying pan, silicone brush, small baking tins.

Ingredients

Step by step cooking

First, peel the onion.

Did you know? The classic onion soup uses white, sweet onions to caramelize when fried. You can replace it with a regular, yellow one, but in this case you will need to add one teaspoon of sugar.

1. Cut the onion in half and then chop it into half rings.
   
   
2. Melt the butter in a skillet, add 2 tablespoons of olive oil and add the chopped onion. Add a pinch of sugar if necessary.
   
   
3. Stir occasionally and fry the onion over medium heat until it begins to caramelize and golden brown. This process will take you not less than 20 minutes.
   
   
   
4. While the onions are fried, you can make croutons. Cut the baguette into thin slices. Lubricate each piece with olive oil using a brush.
   
   
5. Put the croutons in an ovenproof dish and bake for about 5 minutes. You can toast the baguette in a skillet or toaster. For more flavor, the croutons can be grated a little with garlic.
   
   
6. When the onion has become soft and golden, add the broth. We pour it in gradually so that the moisture evaporates. It is better to use vegetable or chicken broth, but beef broth is also great. To begin with, add 200-300 ml of broth, salt and dried thyme. Stir the onion and wait until the mass thickens.
   
   
7. Then add the rest of the broth, bring to a boil and simmer over low heat so that the soup is not runny.
8. When the excess moisture evaporates and the soup is of medium thickness, remove it from the heat. At this stage, the soup can already be served, but we will continue to cook it in the oven to get a very delicate consistency and a golden cheese crust.
9. Place the soup in a small baking dish, leaving room for the croutons and cheese on top.
10. Put the croutons on top and sprinkle with a generous handful of grated cheese.
    
    
11. We put in a preheated oven literally just so that the cheese melts.
    
    

When the cheese is melted, you can get our soup.
Decorate our onion soup with dry thyme leaves. Thanks to the steam from the hot soup, the smell will be incredible.

Cooking video recipe

Watch the video on how to prepare French onion soup correctly.

After you taste my recipe soup, you will cook it all the time. It warms up perfectly on cold winter evenings and is perfect for a festive table as a hot dish.

Also do not miss the recipe for the most delicate and very aromatic and light.
The French are constantly improving their recipes and adding new ingredients. Therefore, if you ask them what the “classic” onion soup recipe is, you will not get a definite answer. They will all be slightly different, but onions, broth, croutons and cheese will remain the same ingredients.

In the next recipe, I will tell you how to make that very French onion soup with a special aroma and even more enhanced flavor with the addition of dry white wine.

Classic White Wine Onion Soup Recipe

• Cooking time: 40 minutes.
• Servings: 2.
• Kitchen tools: knife, cutting board, tablespoon, grater, frying pan, baking sheet, small baking tins.

Ingredients

Step by step cooking

1. Chop the onion in half rings. The classic recipe uses white onions, but you can try making leek soup.
   
   
2. Cut the baguette into small slices.
   
   
3. We grate cheese.
4. In a high skillet with a thick bottom, melt the butter and add the onion.
   
   
5. Saute the onion over low heat for at least 20 minutes. Simmer until the onion is golden brown.
6. Next, fry the croutons. The easiest way to do this is in a skillet or oven.
7. Preheat the oven to 200 degrees. Lubricate the baguette with olive oil on each side, spread on a baking sheet and roast in the oven for a few minutes until crisp.
   
   
8. When the onion has become golden, add sugar to it and, stirring occasionally, fry so that it caramelizes.
9. Gradually pour in the broth and simmer to evaporate the excess liquid. The soup should not be liquid, but not too thick.
10. When the soup is medium thick, add the wine and bring the soup to a boil.
    
    
11. Then cover and cook for another 2-3 minutes.
12. Season everything with salt and pepper.
13. Put in small heat-resistant molds, put slices of toasted baguette on top and sprinkle with grated cheese.
    
    
14. We put the soup in a preheated oven so that the cheese melts and a delicious cheese crust forms.
    
    
    
    

Bon Appetit!