French soup “Three onions”

A modernized version of traditional French onion soup, which will appeal to those who monitor their nutrition and weight. After all, it contains a minimum amount of fat. Bow Passer under the lid and under the influence of steam begins caramelized so that there is a very small consumption of oil. It added literally for a taste that becomes even more special thanks to a mixture of three types of onions: onions, shallots and leek. The onion is then poured with diluted water. broth, and spices are added. Pour the finished soup into bowls and fry in the oven, cover with slices of baguette and sprinkle with grated cheese. Even a small amount will be enough to make soup covered with a delicious viscous crust. Nutrition value of one serving: (total 4) Calories 317, total fat 10.5 g, saturated fat g, Proteins 15 g., Carbohydrates 40 g. Fiber g., Cholesterol mg., Sodium мг., сахар г. Time: 1 hour. 25 minutes Complexity: average Servings: 4 The recipes use volumetric containers of volume: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

• 1 tbsp. l (15 gr.) Butter
• 1 tsp olive oil
• 0.7 kg onions, peeled and thinly sliced half rings (about 6 tbsp. in chopped form)
• 6 shallots, finely chopped (1 and 3/4 tablespoons)
• 1 leek, thinly sliced white and light green, well washed, set aside the green top
• 3-4 fresh thyme sprigs
• 1 fresh sprig of rosemary
• 1 tbsp. l flour
• 4 tbsp. lightly salted beef broth
• 2 tbsp. water
• 2 tsp Worcester sauce
• 1/4 Art. dry sherry
• 8 slices of whole grain baguette (0.5 cm thick), 60 gr., toasted
• 0.5 tbsp. finely grated gruyere (approximately 50 gr.)
• 1 tbsp. l chopped fresh chives

Recipes with similar ingredients: butter, onions, shallots, leeks, thyme, rosemary, premium flour, broth, Worcestershire sauce, sherry, baguette, Gruyere cheese, chives

Recipe preparation:

1. In a cauldron over moderate heat, heat creamy and olive butter. Add onions, shallots and leeks, salt and pepper over to taste. Stir and cover. Cook without stirring until onion will not become soft and will not begin to get dark, about 10-15 minutes.
2. Remove the lid and continue cooking, stirring frequently, until the onion does not become saturated brown and does not caramelize, about 25-30 minutes. (If the onion starts to burn, add 1 tbsp. l water at a time.) In the meantime, knit the set aside leek greens with thyme and rosemary.
3. Sprinkle the onion with flour and cook, stirring, for 2-3 minutes to the flour is completely mixed. Stir in the broth and 2 tbsp. scraping water sticky pieces from the bottom of the pan; add a bunch of greens. Turn down fire and simmer for 20-25 minutes. Stir Worcester Sauce and remove from the stove. Throw a bunch of greens, stir in the sherry, salt and pepper to taste.
4. Preheat the oven in grill mode. Pour the soup into 4 bowls (450 ml.), suitable for the oven, or for ramekins and place them on a baking sheet. Put 2 on top for each serving. slices of baguette and sprinkle with cheese. Place in the oven under heating element and fry until the cheese melts and browned for about 1 minute. Sprinkle with onion and serve.
   

   Note

   Serving option: Turn this rich soup into a full-fledged lunch with a salad of leafy greens, chopped endive and beetroot, seasoned with vinaigrette dressing.