French Onion Soup
A traditional dish of French cuisine. Remembering it, I immediately imagined a scene from my favorite childhood movie "Gardes-Marines, Ahead!", where Yaguzhinskaya ironizes about de Brilly, claiming that the French adore frogs and onion soup, in which one onion is used per bucket of water.
- Total cooking time
- not set
- Number of servings
- 4
- Recipe difficulty
- 4 / 5
Ingredients
for 4 servings
- beef 500 g
- onion 150 g
- carrot 150 g
- peppercorns 5-6 pcs
- salt
- onion 1 kg
- butter 50 g
- flour 1 tbsp
- baguette
- butter 30 g
- cheese
- salt
- pepper
Instructions
Preparing the broth
Step 1 of 22
Cut the onion into large pieces.
Step 2 of 22
Cut the carrot into large pieces.
Step 3 of 22
Cover the beef with 1 l of water. Cook for one hour.
Step 4 of 22
Add the onion and carrot.
Step 5 of 22
Add peppercorns. Add salt. Cook for 30 minutes. Let it cool slightly.
Step 6 of 22
Strain. You will need 500 ml of broth (the meat can be saved for some salad).
Step 7 of 22
Slice the onion into strips.
Step 8 of 22
Melt the butter in a pot.
Step 9 of 22
Add the onion.
Step 10 of 22
Lightly sauté it.
Step 11 of 22
Add the flour.
Step 12 of 22
Stir the mixture.
Step 13 of 22
Pour in 250 ml of broth.
Step 14 of 22
Stew for 20–30 minutes (until the broth evaporates).
Step 15 of 22
Pour in the remaining broth. Season with a bit of salt and pepper.
Step 16 of 22
Stew for 20 minutes.
Step 17 of 22
Slice the baguette into pieces about 1 cm thick.
Step 18 of 22
Grate the cheese using a fine grater.
Step 19 of 22
Fry the baguette in butter on both sides until golden brown.
Step 20 of 22
Divide the onion into soup bowls or baking pots.
Step 21 of 22
Place a piece of baguette on top.
Step 22 of 22
Sprinkle with cheese and place in the oven. Bake at 180 degrees until golden brown (about 20 minutes).