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French onion soup. Onion soup recipe with melted cheese Cook onion soup with cheese

The recipe for onion soup is found in many national cuisines, but only the French managed to reveal the “soul” of a simple vegetable. The onion flavor in this dish is so unexpected that it’s worth at least once devoting half a day to preparing real French soup. Find free time, be patient - and the result will exceed all expectations.

Subtleties of the recipe

Probably onion soup was invented by peasants, whose usual products were onions, cheese and bread. The version that the recipe for this dish belongs to the king of France is nice, but unconvincing, because onions were the food of the poor. The phrase “onion soup” evokes in many people associations with the novels of Zola and Balzac, which described the life of hard workers, miners, poor people and other oppressed Frenchmen. It was only in the last century that the recipe for workers’ and peasants’ soup found its way into Parisian restaurants; apparently, that’s when the romantic legend about King Louis, who decided to kill a worm with a dish of his own making, appeared.

The usual recipe for French onion soup with cream cheese, in addition to the main ingredients, includes dry white wine, baguette croutons and broth - meat or vegetable. The ingredients are simple, and the soup acquires its unusual taste thanks to long sautéing. Thin onion half rings are fried in butter over low heat, becoming golden brown, soft and sweet.

Onion soup cannot be prepared for future use; its taste appears in the first 15 minutes after cooking and is lost when heated. It is best to cook the soup not in a saucepan, but in pots, and eat it hot.

At first glance, the recipe for soup with processed cheese is simple, but it can be ruined by violating the order of preparation. In all variations on the theme of onion soup, the general rules apply:

Beef, chicken or vegetable broth with spices is suitable for the soup.

Alcoholic drinks add a special flavor to the dish. This is usually dry white wine, but there are recipes with cognac, semi-sweet wine and sherry. The alcohol should disappear during the cooking process, retaining its own taste and highlighting the aroma of the soup.

You can serve the croutons separately, placing them on the bottom or placing them in an already filled plate. The bread must be well dried so that it does not soften too quickly.

French Onion Soup with Cream Cheese Recipe

Cooking time – 5 hours. Number of servings – 2.

We will cook soup using processed cheese broth, try to buy the best - the freshest and highest quality. In addition to cheese, we need:

Onions – 1-1.2 kilograms.

Butter – 50 grams.

Flour – 1 teaspoon.

Broth – 4 cups.

Dry white wine – half a glass.

Prepare for the broth :

Processed cheese – 100 grams.

A bunch of thyme and parsley.

A couple of bay leaves.

Black peppercorns - 4 pieces.

For croutons :

Baguette – 4 slices.

Garlic - 1 clove.

Grated hard cheese - half a glass.

Cooking onion soup

1. Let's start by preparing the main ingredient - onions. Remove the stems from the peeled onions, cut them in half (lengthwise) and thinly slice them into feathers. The recipe recommends moving along the fibers for this. Such slicing is justified in this case, since the onion will undergo long-term processing, and the undamaged fibers will retain their shape and evenly share the juice.

2. Heat the butter in a deep saucepan until it just melts.

3. Place all the onions in a saucepan and set the heat to medium. Our goal at this stage is to get maximum onion juice. Cover the saucepan with a lid and stir the onion every 10 minutes. After an hour, the onion will have reduced in volume by half, and the bottom of the vessel will be covered with juice.

4. Now we need to evaporate the juice. Remove the lid and stir the onion so that it does not burn. This process will take at least an hour. The onion will become even smaller and the liquid will evaporate. By the end of this stage, the onions will be brownish, but quite light.

5. The next task is to lure the sugar out of the onion. It’s hard to believe, but onions are one of the sweetest vegetables. Reduce the heat to low and continue stirring the contents of the saucepan every 10 minutes. Under no circumstances should you allow it to burn, otherwise the soup will turn out bitter and unsightly.

6. The signal for the end of sauteing will be the evaporation of the liquid and complete absorption of the oil. This procedure requires time and patience, but the result will justify the effort.

7. Try the onion. If it does not seem sweet, and this depends on the variety, you can add a teaspoon of granulated sugar or powder. Manipulating the bow takes about 4 hours.

8. During sautéing, find time for the broth. Pour 800 ml of water into the pan, when it boils, lower the tied bunch of herbs and peppercorns, after 10 minutes add the bay leaf. Let it simmer for 5 minutes and remove everything from the pan. We handle the processed cheese by cutting it, dropping it into the boiling broth, stirring it from time to time until the cheese has completely dissolved.

9. Place the onion in a preheated pan with thick walls and sprinkle it evenly with flour. Stir until the flour is combined with the onion.

10. Pour in the wine and stir the contents of the pan until the smell of alcohol disappears.

11. Pour the broth into the onion, stir and let it boil.

12. Reduce the heat to low, leave to simmer for an hour, taste at the end and add salt to taste.

13. At this time, prepare the croutons. Cut the baguette into slices and toast them in the oven until the crust turns golden. Rub warm, dried bread with garlic.

14. The soup is ready. Pour it into plates, put croutons on top and sprinkle everything with grated cheese.

Start your meal immediately - the soup should not get cold.

We wish you new and wonderful taste experiences!

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There is nothing better than French cuisine! She always exudes sophistication. One of the common first courses of French cuisine is. According to one version, it came to us from poor areas of Paris, where onions were the only readily available food. .

According to another version, it became the work of King Louis the Beloved, who, being hungry, prepared a dish from what he found in his hunting lodge. In any case, today it is served even in the most expensive restaurants in France. For extra piquancy, add cognac or dry white wine to it before serving and infuse it a little in a closed saucepan.

For soup for 4 servings we will need.

Ingredients for onion soup with cheese

4 onions,
piece of chicken (for broth),
1 liter of water,
1 carrot,
2 tablespoons flour,
100 g cheese,
3 cloves of garlic,
butter,
vegetable oil,
bread or loaf (for crackers),
salt, sugar, spices.

Making onion soup with cheese

You need to start preparing onion soup with broth. To do this, take a piece of chicken (thigh, brisket or other part), one peeled onion and carrots. Place on the fire, bring to a boil, salt, pepper, add herbs (I used a mixture of “French Herbs” for more flavor).

Making the broth

Leave to cook for 30 minutes, and in the meantime prepare the remaining ingredients. Peel the remaining onion and cut it into half rings or cubes. Maybe not too small.

Melt the butter in a saucepan or saucepan and add the onion. We set the gas to minimum so that the onion simmers for as long as possible. You need to salt and pepper the onion and add a couple of tablespoons of broth, which by then is almost ready. After this, pour flour into the onion.

After mixing thoroughly, add salt and pepper again and add a little sugar. Remove both the onion and the broth from the heat. Remove the chicken and vegetables from the broth. We cut the vegetables and add them to the onions. We grind all this using a blender. This is what we get.

After this, pour the remaining broth into the puree, stir well and put on fire.

Bring to a boil and cook for about 10 minutes. At this time, grate the cheese and add it to the soup (if you grate it on a fine grater, it will melt faster and practically dissolve in the total mass).

We wait until the cheese melts and turn it off. The onion soup is almost ready. Now it can gradually cool down, and we need to prepare the crackers. To do this, finely chop the garlic and throw it into heated vegetable oil (olive oil is best). Fry the garlic for 5-10 minutes, remove and throw in the diced bread. There should be enough oil to fry all the pieces. If all the oil has been absorbed and the crackers are still a bit soft, you can bake them in the oven.

Throw the crackers into the soup before serving.

A portion of ready-made soup

Advice for vegetarians! If you want to prepare such a dish without, you can cook vegetables. It is prepared from onions, carrots, tomatoes, thyme and other herbs according to your desire. For those who are very strict with their menu, butter can be replaced with olive or corn oil, and cheese with soy tofu cheese.

Main ingredients (2 servings):

white onion 6 pcs. (can be replaced with onions),
Extra virgin olive oil 4 tablespoons,
butter 15 gr. (1 tablespoon),
dry white wine 200g. (one faceted glass),
sugar 2 teaspoons,
salt,
thyme,
black pepper (crush a few peas in a mortar),
1 liter broth (or water),
flour 1 tablespoon,
Gruyere cheese (can be replaced with Parmesan).
For croutons:
baguette,
garlic,
vegetable oil.

When was the famous onion soup first made?

To prepare a tasty, satisfying and unusual first course, we will use the recipe for French onion soup, which has been popular in Europe since ancient times. There is a legend that this soup was first prepared by King Louis XV of France. One night, the king wanted to have a snack, and found only butter, onions and champagne in his hunting house.

Mixing and boiling this, the king made the first French onion soup. A soup that was popular during the Roman era is French onion soup, the original recipe of which included onions, broth and bread crusts. Because of this, such a meager set of cheap products, the soup was considered suitable only for the poor. Today, cheese, oils (olive and butter), wine, and croutons are added to French onion soup.

Cooking a traditional French dish

So how do you make French onion soup in your kitchen? To begin, boil 1 liter of broth. Classic French onion soup uses veal stock. You can cook any other meat broth, as well as use ready-made broth cubes. As a last resort, you can pour 1 liter of water into the saucepan.

Prepare the croutons. In the photo, French onion soup is made with baguette croutons. You can use other bread to suit your taste. Cut the baguette into medium-thick pieces, grate with garlic, and fry in a frying pan in vegetable oil. Fry until nice and tough.

Heat a clean, dry frying pan over medium heat. Add 1 tablespoon of sifted wheat flour. Stirring constantly, bring the flour to a light brown color. Remove from heat. Set the toasted French Onion Cheese Soup Flour aside in the skillet to cool.

Peel the onion and thinly slice it into half rings. It is recommended to use white onions with onion soup. Strictly speaking, in botany there is a family - “Onion”, in which there is a species - “Onion”, but this onion has a large number of subspecies.

What we call "onions" are onions that have a yellowish-brown skin. It has a pungent taste and is considered the hottest. White onions are a type of onion, they are not as popular as their yellow brother, which is in vain. Because white onions are more aromatic, have a sweet taste, and contain many vitamins, iron salts, sugar and mineral salts, and essential oils. And if we are preparing French onion soup, then we will use white onions.

Place a saucepan on the fire. A sauté pan is a cross between a saucepan and a frying pan; a real stewpan is heavy, has thick, high walls and a long handle. Thickness is important for proper sautéing. Pour in olive oil. Remember that olive oil should never be heated above 180 degrees, it should not “smoke”. When the oil is hot, add the chopped onion. Sauté it.

French soup requires sautéing, not frying. Sauteing is cooking in fat at a temperature of 110 - 130 degrees, sautéing is carried out until the onion softens. The following nuance is very important here: onions can be overcooked and dried, therefore, maintain the recommended temperature of 120 degrees. Achieve a caramel color and soft consistency of the onion.

The flour has already cooled down, and it’s time to add it to the sautéed onions. Add in a thin stream, stirring with a whisk. Stir. Next add salt, sugar, butter, pepper. Stir, and as soon as you see that the butter has been absorbed into the onion, immediately pour in a glass of dry white wine, add thyme; Continue sautéing for 2-3 minutes until all alcohol vapors have left the wine.

Please note that thyme (also called thyme) has a specific aroma and taste; you should not add a lot of it. It is best to add a sprig of fresh thyme, and immediately after cooking, remove it from the dish and throw it away. If you use dried thyme to make French onion soup with cheese, use your own taste, but do not add more than 14 teaspoons of thyme.

Add broth to the saucepan and stir. Give it a try. Now is the time to level the taste (forgive the tautology) to your taste - perhaps you should add a little sugar, salt, thyme or pepper.

Bring to a boil, reduce to low, and turn off after 2 minutes. Pour hot into portioned tureens, place crouton on top, and cover with finely grated cheese. It is advisable to take the Gruyere variety of cheese for French onion soup - this is a Swiss cheese, it is hard and yellow, without holes, has a pungent aroma and a nutty taste. Place in the preheated oven for 15 minutes until the cheese is browned.

Make delicious soups at home.

Bon appetit!

Soup with melted cheese has a pleasant cheese and milk taste. However, not everyone will like this soup. There are people who don't like dairy products. However, there are many more cheese and milk lovers. The main ingredients of this soup are processed cheese, water, salt and pepper to taste, mushrooms if desired, onions, carrots, potatoes, etc. Mushrooms give the cheese soup a rather rich taste and incredible aroma.

It is better not to throw the whole processed cheese into boiling water, but to cut it into small cubes. This way it will boil faster and the soup will be more tender. To make the aroma of the cheese soup brighter, just before serving, grind the cubes of processed cheese in a mortar with garlic and herbs, then add the resulting mixture to the finished dish.

Cheese soup with chicken will take a little longer to prepare, but the broth will be richer and more substantial. And your loved ones will always be happy with this chicken soup with cheese. There is also a vegetarian recipe for soup with processed cheese, which is ideal for people who maintain a healthy lifestyle and do not eat meat and fish. Soup with melted cheese and onions, served with croutons and herbs to taste.

Let's look at a few simple and tasty soup recipes, where the main ingredient is processed cheese.

How to cook soup with melted cheese - 15 varieties

Onion soup will brighten up any dull everyday life with its amazing taste, aroma and crispy croutons, which should be added to it according to the traditional recipe.

Ingredients:

onions (10 pieces);
2.5 liters of water;
500 grams of chicken;
1 carrot;
50 g butter;
2 tbsp. l sugar;
salt, pepper to taste.

Preparation:

Cook chicken broth with one carrot and one onion for an hour and a half; strain the broth, remove the chicken for use in other dishes;

Peel the onion and cut into medium half rings;

Heat 50 g of butter in a saucepan, add a couple of tablespoons of granulated sugar and stir until caramel is obtained;

Pour the onion into the resulting mass, add salt and pepper to taste;

Fry the onion until a shade of caramel forms and add to the broth;

Cut 450 g of processed cheese into cubes and dissolve in broth;

Cook until done for 15 minutes.

Soup with cream cheese, chicken and mushrooms is a complete set for the perfect soup, consisting of the most delicious ingredients. Such a dish will not last long on the table and will be quickly eaten by your household.

Ingredients:

mushrooms - 300 grams;
chicken fillet - 500 grams;
processed cheese;
spices;
potato;
onions and carrots;
vegetable oil;
three processed cheeses;

Preparation:

Place a pan of water on the fire, chop and add potatoes; chop the fillet and fry in a frying pan;

Chop the mushrooms and onions, grate the carrots;

We send the meat to the soup;

Fry the onions and carrots and add to the pan, add the mushrooms, chop and add the cheese;

Bring the soup to readiness.

You need to buy processed cheeses that are soft, of good quality, and fresh.

Mushroom soup has amazing taste, the smell of wild mushrooms and cheese. The recipe for this soup is suitable for real gourmets.

Ingredients:

250-300 grams of mushrooms;
processed cheese 200 grams;
spices;
potato;
butter;
carrot;
onions and garlic, herbs.

Preparation:

Chop and wash the mushrooms, finely chop the onion, fry the mushrooms and onions in butter until tender with spices;

We cut the potatoes and put them in a saucepan, fill them with two liters of water; add onions and mushrooms;

Fry the grated carrots in butter and add them to the soup; add processed cheese, herbs and garlic;

Stir until the cheese is completely melted and serve.

An original French recipe for soup with processed cheese and seafood will add a touch of the sea to your ordinary, boring diet. And bright shrimp will delight the eye and fill an ordinary dinner with magic.

Ingredients:

processed cheese - 3 pieces;
2 liters of water;
shrimps;
butter;
carrot;
potato;
dill greens;
garlic;
spices.

Preparation:

Bring water in a saucepan to a boil;

Prepare frying of onions, carrots and garlic;

Grate the processed cheese on a fine grater and slowly add it to the vodka, stirring well;

Add potatoes, pour boiling water over shrimp;

Add the greens, place the shrimp on a plate before serving and pour in the soup.

It is better to purchase shrimp fresh or frozen, but not boiled with seasonings, in order to preserve their taste and aroma, the softness of the meat, and color. It is best to choose cheeses with a high percentage of fat content so that the taste of the broth is rich.

Vegetarian nutritious cheese soup will fill supporters of a healthy lifestyle with energy, delight with its bright taste and aroma, and will also help you lose weight and not gain extra calories.

Ingredients:

2 potatoes per 1 liter of water;
1 onion and 1 carrot;
greens and garlic;
100 grams of processed cheese.

Preparation:

Place the chopped potatoes into boiling water;

Add chopped onion and grated carrots;

Drop in and stir in the melted cheese, chopped garlic and herbs.

The smaller the cuts the components of a light soup are, the tastier it will be when served. You can puree the soup in a blender and make an original and delicate cream soup.

Homemade chicken soup with melted cheese

Broth soup with green onions and cheese will warm your loved ones with its homemade taste, is easy to prepare, and has a delicate aroma.

Ingredients:

green onions;
dill;
liquid processed cheese;
chicken and potatoes;
spices to taste.

Preparation:

cut the chicken into thin cubes, transfer to a saucepan and fill with water;

after boiling, add chopped potatoes and cook until tender; add spices to taste;

add melted cheese to the soup, stir thoroughly; Serve the soup, sprinkling with herbs.

Delicate, creamy soup with cream and cheese is an excellent dish in cold weather. A cheerful, joyful color can lift your spirits, and a pleasant taste can keep you in a good mood for the whole day.

Ingredients:

potatoes - 2 pcs.;
onion - 1 pc.;
carrots - 1 pc.;
processed cheese - 1 pc.;
hard cheese - 50 g;
cream - 50 gr.;
white bread croutons;
greens to taste.

Preparation:

Finely chop the potatoes and place them in boiling water;

Add salt and pepper to taste;

Bring the potatoes until cooked, pour in the cream;

Simmer the onions and carrots in a frying pan until golden brown;

Three grate both types of cheese;

Add fried vegetables and cheese to the soup, chop the herbs, and decorate with white bread croutons when serving.

If you add bacon to cheese soup, it will add zest to the dish, making it unusual, with bright taste and smell.

Ingredients:

120 grams of butter;
0.5 kg of potatoes;
250 grams of carrots;
350 grams of onion;
400-500 g cheese;
1 liter of chicken broth;
0.5 liters of low-fat cream;
250 ml dry white wine;
bacon to taste.

Preparation:

Melt butter in a saucepan over low heat;

Add chopped onion;

We send grated carrots there;

Fry vegetables for 5 minutes;

Add potatoes and mix thoroughly;

Add salt and spices to taste, add chicken broth and cook for 15-20 minutes;

Cut and fry the bacon, remove the pan from the heat and use a blender to puree the soup;

Return the soup to the stove and add wine and cream, add cheese to the soup and stir, garnish with bacon when serving.

Cream should be used with a small percentage of fat content, no more than 10%, so that the soup is not too fatty.

Fish soup with cheese is a healthy and tasty dish. The soup turns out rich, aromatic, and the cheese goes well with fish. You can cook this soup in a saucepan, but in a slow cooker it will be more convenient and much healthier.

Ingredients:

salmon - 300 g;
potatoes - 2 pcs.;
carrots - 1 pc.;
processed cheese - 250 g;
onion - 1 pc.;
olive oil - 2 tbsp. spoons;
purified water - 2 liters;
spices to taste.

Preparation:

Finely chop the onions and carrots, then place them in a heated frying pan;

Remove bones from fish and cut into pieces;

Wash the potatoes, peel them and cut them into cubes;

Place the chopped red fish in the frying pan with the vegetables;

Place potatoes, stewed vegetables with fish, soft melted cheese into the pan; cook over low heat for 25 minutes, stirring with a spoon so that the cheese dissolves in the water and does not stick to the bottom;

Add spices to taste and prepare the soup for serving.

An excellent quick recipe for a hearty, tasty, meat soup for lovers of tender veal.

Ingredients:

beef - 200 g;
1 onion and 1 carrot;
lemon and herbs for decoration;
foot - 50 g;
processed cheese - 1 pc.

Preparation:

Boil the chopped beef over medium heat for half an hour;

Add onions and carrots;

Noodles, cheese and cook until done.

Delicious soup with melted cheese and ham will delight you any day.

Ingredients:

1 onion, 5 potatoes;
250 grams of ham;
3 tbsp. spoons of flour;
1 tbsp. milk;
250 grams of processed cheese;
spices to taste.

Preparation:

Chop the potatoes, onions and ham and pour into a saucepan, add water and boil until tender;

Mix flour with milk and pour into soup;

Add chopped or grated cheese.

An inexpensive, budget option for a hearty cheese soup made from whatever you have on hand.

Ingredients:

400 grams of potatoes;
2 liters of water;
1 onion and 1 carrot;
300 grams of sausage;
2 processed cheeses and spices.

Preparation:

Cut and boil the potatoes;

We fry onions and carrots and add them to the soup;

Separately fry the sausage and send it next;

Dissolve the cheese in the boiling soup and cook until tender.

An original recipe for cheese soup with healthy pumpkin and the rich aroma of bacon can surprise even the most selective gourmet.

Ingredients:

3 processed cheese;
250 grams of pumpkin;
2 potatoes;
50 grams of butter;
1 onion;
greens and bacon to taste.

Preparation:

Dissolve chopped processed cheese in the broth;

Add potatoes and pumpkin pulp;

Fry onion and bacon in a frying pan;

Once ready, blend the soup with a blender and add the bacon and onions.

A version of a cheap soup with a nutritious taste of cheese, sausages and vegetables.

Ingredients:

4.5 potatoes;
1 onion and 1 carrot;
4 processed cheese;
3 sausages;
a tablespoon of sunflower oil.

Preparation:

Cut the potatoes into cubes and place in boiling water;

Fry onions and carrots in a frying pan;

Then separately fry the sausages, cut into slices;

Add fried meat and sausages to the soup, cut the cheese into pieces, stir and cook until tender.

Bright cheese and tomato soup will decorate any table; it is prepared with meat broth.

Ingredients:

1.5 liters of meat broth;
half a glass of rice;
100 grams of tomato paste;
400-500 grams of chopped tomatoes;
3 processed cheese;
herbs and spices.

Preparation:

Add rice, tomato paste, tomatoes to the boiling broth and simmer for 15 minutes;

Cut the cheese into cubes and dissolve in the soup;

Add herbs and salt.

Soups, in which onions are the main component, have been popular in many countries since ancient times. Onion soups were known and very widespread in the ancient Roman era. Onions are easy to grow and preserve well; the availability of this vegetable for all social strata of society has contributed to the popularity of such soups.

The most common modern version of onion soup with cheese and croutons came from France (the great French writer A. Dumas the Father loved this dish and knew how to cook it well).

According to legend, onion soup with cheese was first prepared by King Louis XV of France. The king broke away from his retinue while hunting and spent the night either in a peasant hut or in a hunting lodge. Late at night, Louis was hungry, but found nothing but onions, a little butter, cheese and white wine. The inventive monarch prepared soup from these products. Subsequently, this dish became very popular.

Currently, French ones are usually prepared on the basis of beef or with the addition of sautéed or lightly fried onions in butter, white wine (sometimes cognac, Madeira or sherry) and grated cheese. Serve onion soup with fresh herbs and croutons.

Onion soup is prepared in individual portions and is most often served in the same container in which it was prepared.

French onion soup with cheese

Calculation of ingredients for 1 serving.

Ingredients:

onion – 1 pc.;
natural butter – about 20-25 g;
white wheat bread – 2 slices;
hard cheese – about 50-80 g;
white table or unsweetened strong grape wine – about 50-80 ml;
various fresh herbs (green onions, parsley, basil, rosemary, coriander);
garlic – 1 clove;
chicken or beef broth or water - about 200 ml;
ground black pepper.

Preparation

First, prepare the croutons (that is, croutons): cut the bread into small pieces (approximate size 1x1x3-4 cm) and dry them in the oven on a dry baking sheet.

Chop the onion finely and lightly fry in a small frying pan in butter until golden brown (you can sauté the onion over low heat until slightly translucent, depending on your preference). Pour wine into the pan and simmer, stirring, for 5-8 minutes over low heat. Transfer this mixture to a soup cup and pour boiling broth, put croutons in a cup, sprinkle generously with a mixture of finely chopped herbs, garlic and grated cheese. Mix with a spoon, pepper and you’re ready to eat.

In the absence of hard cheese (for example, you cook at night like Louis XV), you can prepare onion soup with processed cheese, only for this the cheese must first be well frozen so that it can be grated. Well, if you didn’t have time to do this, just cut the processed cheese as finely as possible.

Onion cream soup with cheese is prepared in almost the same way (see above), only before adding croutons, cheese and herbs, the onions fried and stewed in wine must be chopped using a blender, and then the broth and other ingredients must be added.

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