Onion soup (based on Lyons)

Category: First meal
Onion soup (based on Lyons)

Ingredients

Onion 7-9 onions
Broth (chicken or beef) 2.5 l
Sugar 2-3 st. l.
Freshly ground pepper taste
Vegetable oil for greasing the frying pan
Port wine 150 ml
Grated cheese (hard ripe, semi-hard) - for 1 portion 20-30 g
White bread (can be stale) - for 1 portion 1 slice of bread

Cooking method

  • Onion soup (based on Lyons)
  • Cut the onions into half rings. You can start sautéing the first onions, adding more as you cut them - saving time!
  • Onion soup (based on Lyons)
  • Saute the onions in a large deep frying pan with vegetable oil until a beautiful caramel color, stirring frequently and not frying, for 20-30 minutes. depending on the frequency of stirring and the strength of the fire. The stronger the fire, the more often you need to stir, not allowing the onion to burn. In any case, the fire should not be above average!
  • Onion soup (based on Lyons)
  • Sprinkle the onion with sugar (2-3 tablespoons), the onion should be sweet, caramelized.
  • Continue to languish.
  • While stirring, sprinkle with flour (you can see rye), darken until flour is brewed.
  • Stir in half of the hot broth.
  • Season with salt, add freshly ground pepper, simmer for 30 minutes, stirring occasionally.
  • Onion soup (based on Lyons)
  • Mix with the rest hot broth, add salt to taste if necessary.
  • Cook over low heat for 20 minutes.
  • Onion soup (based on Lyons)
  • Pour in a nice, full-bodied port (I add Portuguese) to add a savory flavor to the soup. Don't be intimidated by the quantity, the alcohol will evaporate, but the taste will remain, but what!
  • Cook for another 10 minutes. The taste should be rich: slightly sweet, tangy and slightly tart; color - caramel.
  • Grate the cheese finely.
  • Slice or crush white bread.
  • Pour soup into deep bowls, immerse slices of bread in soup,
  • Onion soup (based on Lyons)
  • sprinkle generously with cheese.
  • Onion soup (based on Lyons)
  • Bake in the oven for a few minutes (preferably under the grill) until golden brown cheese crust is formed.
  • Onion soup (based on Lyons)
  • Serve immediately.
  • Bon Appetit!

The dish is designed for

6-8

Time for preparing:

1:30 with preparation if stock is available

Note

Recipe Comments:

A wonderful winter dish with a rich spicy taste - well worth tinkering with. Believe me, your efforts will be rewarded with results. What's more, it's a great way to add stale bread.
The recipe from the book series "Grocery book: checked, everything will work out" is taken as a basis. This soup comes from Lyon. In the old days, Lyons merchants, going to the market on cold days at dawn, used to refresh themselves and warm up before a hard and long working day with a bowl of this hearty aromatic soup. They cooked it and sold it cheaply there, on the market.
Somehow, I’m not at all sorry for these hard workers ... Try the soup, you will understand why

Message for lukophobes: There is NO onion taste! In the process of caramelization and further languishing with the addition of port, the onion loses its specific taste and smell, as well as its consistency. So try it and be surprised! This soup can turn a lukophobe into a lukoman

SchuMakher
I confirm !!!!! It smells better than onions !!!! This is one of our favorite soups!
Pinagri
Yes, it's a wonderful soup! I add some more thyme. And I fry the bread, cut into pieces, in the oven for 10 minutes, sprinkle with grated cheese on top, cover the pots with these slices and put them in the oven for 5 minutes. Delicious ...
Arka

Pinagri, show how you serve in pots, a photo - to the studio!
Pinagri
OK! I will only do
Olesya425
Once in a trendy restaurant I was eating onion soup. I liked it very much. And now, after reading the recipe, I realized: I can cook myself! The mashhurda is not over yet, but I have already set my sights on the onion! I will also buy a chicken for him specially from the village, otherwise the taste in store plastic ones cannot be understood. Arch, for me you are the queen of soups!
Arka

yes, what are you! .. I am so ... a princess so far ... and modest, yes ... well, green
and you can call me

I'm making a bow in the cartoon now - it's a pleasure! closed the lid, mixed a couple of times and all participation
Olesya425
Arch, and my thermomix is ​​something like a multicooker? There you can also cook soups according to the program. I hear everything about the multicooker, but I can’t understand whether it’s nodo to me or not. In the thermomix, he himself interferes when he cooks. I master many recipes with him at once: both quickly and easily.
Arka

Wow! you don't even need to interfere! blunt!
went to the base left to get acquainted with the thermomix
Olesya425
Arch, hello! Well, how's the thermomix? You can't just bake pies in it, but I cook all sorts of meat stews there, I also make dumplings with steamed dumplings, powdered sugar, dumplings dough in two minutes: get it out and sculpt. And yet, and also: emotions overwhelmed ... You just put everything there and he mixes it, if you want, at a temperature of 37 to 100 degrees he will mix it. It's a good thing, but ours is dear. In Germany it costs 1000 euros, and here 1500. Where is the justice?
Arka
Mom dear!
And I haven’t seen the prices!
Murder!
shuska
Quote: Arka

... I am now making a bow in a cartoon - a pleasure! closed the lid, mixed it a couple of times and all the participation ...
Is it possible in more detail? Well program, time, etc.
Arka
More:
butter on the bottom of the bowl, then I pour the onion, turn on the multi-cooker at 120 degrees, carcass with the lid closed until I achieve a creamy caramel color
first, the onion lets the juice, then the juice gradually evaporates and the onion is caramelized
if the onion lets out a little juice, then after 20 minutes I translate it to 100 degrees so that the onion does not fry
in total time in a cartoon takes longer than in a pan - 40-60 minutes (depending on the amount of onion), but at the same time own participation is minimized - stir 1-2 times
shuska
Arka, thanks for the instruction
But I have a Dex-60 multicooker. There is no Multicook in it. Which program do you think is better to replace? Extinguishing? Bakery products? Or maybe on the Manual? There you can set the time and temperature ...
Arka
So manual That's what it is multi-cook
shuska
Arka, thank you, I will definitely try
Olesya425
Ara, at the end I made it !!! Nnnnam! And how it warms! I was really wet! Indescribable axes !!! Thanks for the recipe again!
Arka
Olesya! To your health!
Winter soup
And happy birthday to you !!!
Olesya425
Thank you, Ara! And my husband gave me a cartoon on DR! Now I will try to bungle the entot soup in it too. I really liked him! And my husband also liked it. Everyone walks around and praises me: "How lucky I am with my wife, she creates SUCH masterpieces in the kitchen!" And I was like: "praise me praise, I can also embroider with a cross ..."
OlgaGera
I want this soup!
The broth is cooked, the onion is peeled. Ambush - port Not found in the house, you need to start There is Sherry.
Can I replace it?
(I can wiggle my nose in dry wines, test it. But ports and sherries are not mine)
Piano
Quote: OlgaGera
Ambush - port Not found in the house, you need to start There is Sherry.
Can I replace it?

Same question. Can I have a martini?
OlgaGera
Hmm .. I also have vermouth and Cahors. I've already dug up all the supplies. Well no port wine
Rita
I think you can try with sherry.
OlgaGera
It's a plague Cooking for everyone!

Infused Heres from Massandra. Exactly 150 ml, firm hand. From this came the scent of Mind-blowing.
And who jerked me to cook onions in a Zepter pot. Not caramelized. Already began to lose its appearance, but white.
But my broth is dark brown. Grilled meat yesterday. Beef. Fillet edge on the bone. Bones and a little meat remained, they did not eat everything. Here's the broth. Cheese rubbed, I'm waiting for dinner time.

How to kill sweetness? mush sweet soup won't eat
Arka
Girls, port is the best for my taste. You can replace it with any wine, from dry to dessert, but not with vermouth - this is from another opera.
To caramelize the onion faster, you must first salt it, then it gives off the juice faster and proceeds directly to caramelization, you can help with sugar, I would take unrefined cane.


Added Sunday Mar 12, 2017 4:43 PM

Lelka, I salt this soup more than usual, it asks for more salt because of its sweetness. And pepper. And cheese.
OlgaGera
Quote: Arka
And cheese.
For cheeseoedoFF
M @ rtochka
And if you cook without broth? On the water. Will it be completely tasteless?

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