Onion soup - it is a symbol of Paris as the Eiffel Tower, Arc de Triomphe and the Louvre. Sung classics of French literature, this soup is intriguing, even those who categorically refuses to eat onions in any form. It seems inconceivable that an ordinary onions can be considered a real delicacy - and yet it is so.

History courses

Like any other "cult" dish onion soup has a rich history. According to legend, invented onion soup from another Roman legionnaires. Onions in those days was considered an ideal food for the soldiers for several reasons: is inexpensive, ready to forgive, gives energy and kills germs. But raw onions Romans treated without enthusiasm: it was thought that it causes headaches. Therefore, usually prepared from vegetable soup.

In later centuries, the onion soup was the food of the poor, which is quite natural: the bow was considered one of the most affordable vegetables. We can only guess what was the recipe of this dish. In the modern form began to prepare onion soup in France in the XVII century. Since then, the basic ingredients of the soup was seen as dry bread, beef broth, and, of course, onion. This soup is prepared in a small restaurant near the famous market "Belly of Paris" for poor workers. It is a dish described in his novels Emile Zola, Alexandre Dumas and other French writers.

Interestingly, there is an alternative history of the onion soup. According to this legend, the dish was invented by none other than King Louis XV. Once on the hunt the king was hungry and came up with a nourishing soup of the products found in a hunting lodge - onions, oil and champagne. Sautéed onions poured sparkling wine and got a delicious dish worthy of royals.

Onion soup is considered to be the original card of French cooking. In its preparation, there is something magical: from the simplest of ingredients that do not differ exquisite taste turns delicious dish - the pride of Parisian restaurants. The chefs jealously kept secrets of cooking soup, and visitors do not get tired of restaurants confess your love for this savory meat.

General Principles

Interested readers French novels, trying to prepare the famous soup alone, without a prescription, often left disappointed with the result. This French onion soup - it's not just boiled in broth onion: dish is prepared in a special process.

First you need to choose the appropriate bow. It is desirable to use the yellow varieties with high sugar content. During cooking, the sugar is caramelized, giving the soup a delicious flavor and appetizing color.

The next step - cooking broth. Classic onion soup broth cooked from beef bones. Poor people could not normally afford quality beef Beef - Meat Guide , Bone is at all times worth much cheaper than meat and broth gave good. Onion soup in such a strong broths obtained fragrant and hearty.

The broth from the bones boil for half an hour at a low boil. Before laying the bones in cold water is recommended lightly fry them on a baking sheet in the oven. Along with the bones to the broth add fried in the same way the carrot and bay leaf, pepper and salt. Ready broth strained and thickened with plenty of flour fried in butter until golden brown.

Most importantly - is preparing a bow. It should be cut as finely as possible and brown in melted butter. It is best to do it on a low heat, stirring constantly with a bow, so it does not burn. First pieces of onion will be transparent, then yellow, and then acquire a nice golden-red hue. After that you can add to the onions dry white wine and prepared a hot bone broth.

And that's not all. Now, the soup should simmer on very low heat until the onion is completely dissolved. You can cook the dish on the stove or in the oven in a ceramic pot - according to a gourmet, in the second case, it turns out tasty soup.

Before serving the soup is poured in portions of ceramic pots. On top of the soup placed thin slices of dried French baguette and sprinkle with hard cheese (Gruyere ideal or cheddar). Then the pots are placed briefly in the oven to melt the cheese and served immediately to the table.

Variations

The classic recipe for onion soup is quite complicated, so chefs often simplify it. Bone broth replaced with beef, chicken or vegetable. From wine often refuse, and sometimes replace it with milk or heavy cream. Finally, the most impatient cooks do not wait until the onion is dissolved, but simply crushed his blender. Of course, all of these changes affect the taste, but you can not say that the taste is always changing for the worse. His fans have a wide variety of recipes.

Interestingly, the basic recipe for onion soup does not provide for the use of spices - a rarity for French cuisine French . Just add the broth and bay leaves yes traditional black pepper. Sometimes it is allowed to add a small amount of garlic, but the flavor and taste of browned in butter onions should prevail.

Creative cooks can, however, endlessly experimenting with spices, then add to the soup herbs, the nutmeg, the different types of pepper Types of peppers from sharp to sweet . Also as spicy additives can be used small doses of flavored alcohol, such as cognac, which will give the dish a noble touch.

Not only French

French soup is known throughout the world, but it should be noted that different types of onion pohlebok have different national cuisines. Their onion soup was prepared, and the German, Polish, and Italian peasants. And in the East onions in large amounts are added to almost all soups. For example, Uzbek soup Pieve mainly consists precisely of sliced ​​and fried in mutton fat onions.

Maria Bykov

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