French onion cream soup

French onion cream soup – a detailed recipe cooking. Time: 1 hour. 10 min. Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 1/4 Art. (60 gr.) Butter
• 3 tbsp. (300 gr.) Onions, cut into quarters and sliced
• 375 ml. water
• 1.5 tbsp. l dry chicken stock
• 1/4 Art. (30 gr.) Flour
• 430 ml. milk
• 3/4 Art. (100 gr.) Grated mozzarella or suluguni cheese
• 3/4 Art. (100 gr.) Grated Swiss cheese
• Salt and pepper to taste

For the preparation of creamy croutons:

• 1.5 tbsp. (80 gr.) Diced bread
• 3 tbsp. l melted butter

Recipes with similar ingredients: onions, flour, milk, cheese mozzarella, Swiss cheese, Suluguni cheese, white bread

Recipe preparation:

1. Melt the butter in a saucepan and sauté the onion in within 10 minutes Add water, dry chicken stock and bring to boiling. Cover and simmer for 15 minutes.
2. Separately, mix the flour with milk and add to the pan. On medium heat to bring the mass to a state of density. Remove from heat.
3. Stir both types of cheese and add half to the soup, mix before melting the cheese. Add salt and pepper to taste.
4. Preheat the oven. Pour into ceramic cups, add to cups of creamy croutons and sprinkle with the remaining cheese mixture on top. Put in the oven until the cheese is melted. Serve to the table.
5. Creamy croutons: Mix the bread cubes with melted oil. Bake in the oven at a temperature of 180 ° C, for 10 – 15 min., periodically turning over.