Amazing taste of this popular french soup in the first it’s not the broth and spice that gives the turn, but the onion for almost an hour, releasing their sugars and caramelizing. That is why for cooking it is better to take sweet varieties of onions. AT the result should be a golden onion mass, which pour broth and cook with the addition of a bouquet of garni – a beam fragrant greens. White wine and some cognac added during cooking. And finally the finishing touch that makes your soup look like one of those served in the restaurants of Paris: the soup is bottled in heat-resistant baked and baked with a lid of bread and grated cheese. друзьями: 
Time: 2 час.Difficulty: easy Servings: 8 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:
- 5 pieces. sweet onions or a mixture of sweet and red onions (approximately 2 kg.)
- 3 tbsp. l (45 gr.) Butter
- 1 tsp salt
- 2 tbsp. white wine
- 300 ml canned beef consomme
- 300 ml chicken broth
- 300 ml non-alcoholic apple cider (better unfiltered)
- Garni bouquet: sprigs of thyme, bay leaf and parsley, knitted by kitchen thread
- 1 loaf of rustic bread
- A little brandy (optional)
- 1 tbsp. grated cheese fontina or gruyere
Recipes with similar ingredients: onions, white wine, apple cider, a bouquet of garni, fountain cheese, gruyere cheese, white bread, toasts
Recipe preparation:
- Trim the ends of each onion and cut them in half lengthwise. Peel and finely chop the onion with a crescent. Preheat Electric pan to 150 ° C and add butter. how only the butter will melt, pour onion in one layer and sprinkle with salt. Repeat the onion and salt until all the onions are in the pan. Do not stir the onion for 15-20 minutes. Then start periodically mix until the onion darkens and decreases in volume to 2 tbsp. On it should take from 45 minutes to 1 hour. Don’t be afraid that bow will burn.
- Pour enough wine to cover the onion and increase the heat to maximum to evaporate the wine to a consistency syrup. Add consommé, chicken stock, apple cider and a bouquet garni. Reduce heat and simmer for 15-20 minutes.
- Place the wire rack in the upper third of the oven and preheat the oven in grill mode. Cut bread into round slices that will match the size of the heat resistant soup bowls. Put slices on a baking sheet and place in the oven for 1 minute.
- Salt the soup, pepper and pour a little cognac. Get out garnish bouquet and pour the soup into bowls, not topping 2.5 cm to the brim. Put bread on the soup, toasted side down, and sprinkle on top grated cheese. Fry in the oven until the cheese is bubbly and covered with a golden crust, 1-2 minutes.
