In a large, thick-walled saucepan, melt the butter and send the onion, cut into half rings, there. Fry, stirring occasionally, until transparent.
Reduce the heat and continue to fry the onions, stirring occasionally and making sure they do not burn. The goal is to achieve a caramel shade of onion and not overcooked, but a soft, almost weightless consistency. Lightly fry the flour in a dry skillet. As soon as the flour begins to change color and smells like fried nuts, immediately pour it into a saucepan with onions and mix thoroughly into the onions.
Now it remains to pour the wine mixed with sugar into the pan, let the onion boil for a minute along with the wine, and then dilute their company with broth (cook it yourself) or water - if desired. Bring to a boil and simmer over very low heat for fifteen to twenty minutes. Stir and add remaining water. Bring to a boil, descale and simmer for fifteen minutes.
Arrange the pieces of baguette on a baking sheet and sprinkle with grated cheese. Place in the oven for three to four minutes to melt and brown the cheese. Serve the soup in deep bowls with floating croutons that gradually swell.
Onion soup
Serves: -
Prepare Time: -
Cooking Time: 45 minutes
Calories: -
Difficulty:
Easy
Onion soup
Ingredients
Directions
In a large, thick-walled saucepan, melt the butter and send the onion, cut into half rings, there. Fry, stirring occasionally, until transparent.
Reduce the heat and continue to fry the onions, stirring occasionally and making sure they do not burn. The goal is to achieve a caramel shade of onion and not overcooked, but a soft, almost weightless consistency. Lightly fry the flour in a dry skillet. As soon as the flour begins to change color and smells like fried nuts, immediately pour it into a saucepan with onions and mix thoroughly into the onions.
Now it remains to pour the wine mixed with sugar into the pan, let the onion boil for a minute along with the wine, and then dilute their company with broth (cook it yourself) or water - if desired. Bring to a boil and simmer over very low heat for fifteen to twenty minutes. Stir and add remaining water. Bring to a boil, descale and simmer for fifteen minutes.
Arrange the pieces of baguette on a baking sheet and sprinkle with grated cheese. Place in the oven for three to four minutes to melt and brown the cheese. Serve the soup in deep bowls with floating croutons that gradually swell.