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 French Onion Soup Recipe
This soup is very tasty. I suggest you try this very, very delicious soup. By the way, onion soup is good for a mild cold.
Course Children's Food Ideas, Dinner Dishes, First Course Dishes, Lunch Second Breakfast Dishes
Cuisine French Cuisine
Cook Time 40 minutes
Servings
Ingredients
For soup
For croutons
Course Children's Food Ideas, Dinner Dishes, First Course Dishes, Lunch Second Breakfast Dishes
Cuisine French Cuisine
Cook Time 40 minutes
Servings
Ingredients
For soup
For croutons
Instructions
  1. We will need a saucepan with a thick bottom, in which we will fry the onion, and then cook the soup. A tall saucepan will do. Heat the oil in a frying pan and melt it.
    We will need a saucepan with a thick bottom, in which we will fry the onion, and then cook the soup. A tall saucepan will do. Heat the oil in a frying pan and melt it.
  2. Finely chop the onion and garlic. Put the garlic in the oil and fry it for a minute so that it gives its flavor to the oil.
    Finely chop the onion and garlic. Put the garlic in the oil and fry it for a minute so that it gives its flavor to the oil.
  3. The next one is a bow. Fry the onion, stirring constantly, for 6-10 minutes until golden brown (do not fry too much!).
    The next one is a bow. Fry the onion, stirring constantly, for 6-10 minutes until golden brown (do not fry too much!).
  4. Sprinkle the onion with flour and mix.
    Sprinkle the onion with flour and mix.
  5. I poured the ready chicken broth through a sieve. Mix everything again. Boil.
    I poured the ready chicken broth through a sieve. Mix everything again. Boil.
  6. Pour in the milk, add sour cream and mix everything again. Add salt to taste. Mix everything again.
    Pour in the milk, add sour cream and mix everything again. Add salt to taste. Mix everything again.
  7. Reduce the heat to low, cover and cook for 15-20 minutes.
    Reduce the heat to low, cover and cook for 15-20 minutes.
  8. While the soup is cooking, at this time we are preparing croutons. Take any white bread. I took the wheat. Cut off the crusts. This is not necessary, but I always cut and just dry the cake in the oven.
    While the soup is cooking, at this time we are preparing croutons. Take any white bread. I took the wheat. Cut off the crusts. This is not necessary, but I always cut and just dry the cake in the oven.
  9. Put the pieces in the form (baking tray). Separate the yolk from the protein. All we need is the yolk. Brush lubricate the upper pieces. One yolk was enough for 4 pieces. You can make some more toast. They are delicious and will go away quickly. The soup can be spread on 2 slices instead of one.
    Put the pieces in the form (baking tray). Separate the yolk from the protein. All we need is the yolk. Brush lubricate the upper pieces. One yolk was enough for 4 pieces. You can make some more toast. They are delicious and will go away quickly. The soup can be spread on 2 slices instead of one.
  10. Grate the parmesan and sprinkle the pieces generously. You can take any cheese you like. It is important that it is of high quality and melts well in the oven. Place in a preheated oven for 5 minutes at t-180 C. Focus on your oven. I have a small copper ale. cabinet for 15 liters and baked very quickly.
    Grate the parmesan and sprinkle the pieces generously. You can take any cheese you like. It is important that it is of high quality and melts well in the oven. Place in a preheated oven for 5 minutes at t-180 C. Focus on your oven. I have a small copper ale. cabinet for 15 liters and baked very quickly.
  11. Ready!
    Ready!
  12. The soup is ready, and the croutons are ready. Set the table for lunch. Place the cheese toast in the center of the plate. Pour the soup.
    The soup is ready, and the croutons are ready. Set the table for lunch. Place the cheese toast in the center of the plate. Pour the soup.
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