Onion Cream Soup Recipe
Onion cream soup is exquisite, delicate, velvety, fragrant. If you haven't tried this soup yet, it's time to cook it, especially since all the products are quite affordable. Of course, you will have to spend time preparing, but believe me, it's worth it. And I suggest serving this soup with a freshly baked homemade roll.
Servings 4
Cook Time 90 minutes
Instructions
- The first thing to cook is chicken broth. I missed this stage because I didn't have any broth. You can cook it in the usual way for yourself. In a saucepan with a thick bottom, melt the butter with the addition of olive oil.
- Put the chopped onion, 1 tbsp.l. sugar and garlic in the melted butter. Mix it.
- Simmer the onion over medium heat, stirring occasionally, for 30 minutes. During this time, the spicy onion flavor will go away, and the onion will become soft and transparent.
- Add dry white wine to the onion and simmer for another 15-20 minutes. During this time, the smell of alcohol will evaporate, and the onion will thicken slightly.
- Add 2 tablespoons of flour to the saucepan, stir and simmer the onion for 2 minutes.
- This is the consistency of the onion mass should turn out.
- Pour in the salted chicken broth, add thyme and simmer the soup for 20 minutes. Important: Do not cover the pan with a lid. Condensation from the lid will add extra liquid to the soup, and we need to thicken it.
- Remove the thyme sprigs and add the heavy cream. Stir, warm up for 1 minute.
- Whisk the soup until smooth. Return to the preheated pan.
- Slice the loaf, sprinkle with olive oil, sprinkle with grated cheese and warm up in the oven for 5 minutes.
- Pour the onion cream soup on warmed plates and serve to the table. Separately, you can serve olives, herbs, chili peppers. The roll can be served separately or directly in a bowl with soup. Serve onion cream soup with freshly baked homemade roll.