Onion soup with cheese is a simple recipe. Recipe: Onion soup with melted cheese - in a slow cooker

The recipe for onion soup is found in many national cuisines, but only the French managed to reveal the "soul" of a simple vegetable. The onion taste in this dish is so unexpected that it is worth devoting at least half a day to cooking real French soup. Find free time, be patient - and the result will exceed all expectations.

Subtleties of the recipe

Probably, onion soup was invented by peasants, whose usual products were onions, cheese and bread. The version that the recipe for this dish belongs to the king of France is pretty, but unconvincing, because onions were the food of the poor. The phrase "onion soup" evokes many associations with the novels of Zola and Balzac, who described the life of hard workers, miners, the poor and other oppressed French. Only in the last century, the recipe for a worker-peasant soup entered Parisian restaurants, apparently, then a romantic legend appeared about King Louis, who decided to kill the worm with his own dish.

The usual recipe for French onion soup with melted cheese, in addition to the main ingredients, includes dry white wine, baguette croutons and broth - meat or vegetable. The products are simple, and the soup acquires an unusual taste due to long sautéing. Thin half rings of onions are fried in butter over low heat, becoming golden brown, soft and sweet.

Onion soup cannot be cooked in advance, its taste appears in the first 15 minutes after cooking and is lost when heated. It is best to cook the soup not in a pot, but in pots, and eat it hot.

At first glance, the recipe for cream cheese soup is simple, but it can be spoiled by violating the cooking order. In all variations on the theme of onion soup, the general rules apply:

For soup, beef, chicken or vegetable broth with spices is suitable.

Alcoholic drinks add a special piquancy to the dish. Usually it is a dry white wine, but there are recipes with cognac, semi-sweet wine and sherry. The alcohol should dissipate during the cooking process, retaining its own flavor and bringing out the aroma of the soup.

Serve croutons separately, laying on the bottom or lowering into an already filled plate. The bread must be well dried so that it does not soften too quickly.

Recipe for french onion soup with melted cheese

Cooking time - 5 hours. The number of servings is 2.

We will cook soup on melted cheese broth, try to buy the best one - the freshest and highest quality. In addition to cheese, we need:

Onions - 1-1.2 kilograms.

Butter - 50 grams.

Flour - 1 teaspoon.

Broth - 4 cups.

Dry white wine - half a glass.

Prepare for the broth :

Melted cheese - 100 grams.

A bunch of thyme and parsley.

A couple of bay leaves.

Black peppercorns - 4 pieces.

For croutons :

Baguette - 4 slices.

Garlic - 1 clove.

Grated hard cheese - half a glass.

cooking onion soup

1. Let's start with the preparation of the main ingredient - onions. Peeled onions get rid of the tails, cut in half (lengthwise) and thinly cut with feathers. The recipe recommends moving along the fibers for this. In this case, such cutting is justified, since the onion will have to be processed for a long time, and undisturbed fibers will retain their shape and evenly share the juice.

2. In a deep saucepan, heat the butter, it should only melt.

3. Put the whole onion in a saucepan, set the fire to a medium level. Our goal at this stage is to get as much onion juice as possible. Cover the saucepan with a lid and stir the onions every 10 minutes. After an hour, the onion will decrease in volume by half, and the bottom of the bowl will be covered with juice.

4. Now we need to evaporate the juice. Remove the lid and stir the onion so that it does not burn. This process will take at least an hour. The onion will become even smaller, and the liquid will evaporate. By the end of this stage, the onion will be brownish, but light enough.

5. The next task is to lure the sugar out of the onion. It’s hard to believe, but onions are among the sweetest vegetables. Reduce the heat to a minimum and continue to mix the contents of the saucepan every 10 minutes. In no case should it be allowed to burn, otherwise the soup will turn out bitter and ugly.

6. The signal for the end of the passerovka will be the evaporation of the liquid and the complete absorption of the oil. This procedure takes time and patience, but the result will justify the effort.

7. We try onions. If it does not seem sweet, and this depends on the variety, you can add a teaspoon of granulated sugar or powdered sugar. Bow manipulation takes about 4 hours.

8. During sauteing, we find time for the broth. Pour 800 ml of water into the pan, when it boils, lower the bundle of greens and peppercorns, after 10 minutes - bay leaf. Let it simmer for 5 minutes and take everything out of the pot. We are engaged in processed cheese, cutting it, lowering it into a boiling broth, stirring it from time to time until the cheese is completely dissolved.

9. In a preheated pan with thick walls, put the onion and evenly sprinkle it with flour. Stir until the flour combines with the onion.

10. Pour in the wine and stir the contents of the pan until the smell of alcohol disappears.

11. Pour the broth into the onion, mix and let it boil.

12. Reduce the heat to a minimum, leave to cook for an hour, at the end we try and salt to taste.

13. At this time, we are preparing croutons. Cut the baguette slices and dry them in the oven until the crust is golden. Rub warm dried bread with garlic.

14. The soup is ready. Pour it into plates, spread the croutons on top and sprinkle everything with grated cheese.

Start eating immediately - the soup should not cool down.

We wish you new and wonderful taste experiences!

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13.05.2014

French onion soup with cheese was taught to me by my beloved mommy, she is an excellent cook, by the way, and you can find some of her recipes in the rubric . I added a few changes to the cooking method that I spied on Jamie Oliver. French onion soup with cheese is very tasty, healthy and, which will interest a large number of people, can be dietary, because the calorie content of onion soup can become extremely small. Many French women are grateful to the onion diet for their lovely fragile figures: eat and not get fat - what else can you dream of? There are 3 cooking methods waiting for you: classic onion soup with cheese, onion soup recipe for weight loss, and quick french onion soup for lazy people like me. A light soup is made very simply, since in the end only the onion floats in the pan. But don't worry, it doesn't end there. Right now, I'm going to show you how to make onion soup and prove that French cuisine isn't that hard to master.

Ingredients

• broth - 1 l (vegetable or chicken)
• onion- onion - 2 large pieces (preferably red)
• leek - 1 pc.
• garlic- 1 clove
• cheese - Cheddar type
• greens- dill - 1 bunch
• sage - fresh - 2 sprigs
• Provencal herbs- spices
• bread - a few pieces (white)
• vegetable oil- olive

Cooking method

To prepare French onion soup, heat to a boil or . At this time, cut the leek into rings, after washing it well. In order to wash all the earth out of his feathers, I advise you to cut the onion along one side and rinse from the inside - this is much more effective. Cut the onion first into quarters, and then into thin strips. If the bulbs are not very large, then they can only be cut into halves, and again in strips. We heat the pan, pour a little vegetable oil into it, and then add butter for a delicate taste. You can’t just put creamy, it will burn, turn black and start to emit a bad smell. And those who follow their figure may not put butter at all.

We spread the sage leaves on the pan - they will give the dish their unique aroma. After that, put the onion, salt, mix and caramelize it by simmering for 30 minutes over low heat until it becomes soft, golden and sweetish. Be sure to read more about what . By this time, the broth will already boil, put caramelized onions in it and bring to taste: salt, pepper, add spices. And then cook for another 5 minutes on low heat. At this moment diet onion soup ready. It remains to add, when serving, only finely chopped dill to the onion soup for weight loss. But if you want to taste the full version, read on...

While the soup is cooking, make the croutons. We take pieces of bread (best if it is ciabatta or homemade white bread), rub them quite a bit with garlic, sprinkle with olive oil, put a sage leaf on top and fry on both sides until golden brown, leaf down. After that, we take plates that can be put in the oven, pour soup into them, put croutons on top (sideways, so that most of them are on the surface, outside the soup) and again rub a lot of cheese on top. It can be in large chunks, you can on a fine grater - as you like. And put the plates in the oven for about 5 minutes at a temperature of 200 degrees, the main thing is that the cheese is melted and browned. After you get the bowls of soup ready, sprinkle the top with dill and drizzle with a little bit of olive oil. And all classic onion soup ready.

But for those who are a little lazy, or those in a rush, or those who don't have an oven, there is another, easier way to finish the soup. Instead of croutons, we will make croutons. We cut the bread into small cubes. Crackers can be fried in a pan in, again, vegetable and butter, you can put them in the oven or in a small oven for several minutes, or you can cook crackers in the microwave: put the croutons on a plate, sprinkle with olive oil and put in the microwave at maximum power for 2 minutes. After that, we take out a plate, turn the crackers over and put them back for the same amount of time. The bottom line is that all the moisture from the bread evaporates, and it turns into crackers, which we needed. But I like to cook croutons in the oven. Now quickly rub the cheese on a fine grater and cut the dill. We spread the cheese on the bottom of a deep plate, pour the finished soup and sprinkle with dill on top. Crackers for onion soup are served separately. If you put them in a liquid right away, they will get soggy, stop crunching, become tasteless and turn the soup into bread and onion porridge, but we do not need this. And so, quick french onion soup ready too!

Classic French onion soup with cheese. Short recipe

1. Cooking vegetable broth or chicken - .
2. We prepare the ingredients: wash and clean onions, leeks, sage.
3. Heat a frying pan over medium heat, add a little olive oil and melt the butter in it.
4. We cut the leek into thin circles, and the red onion into thin half rings or quarters.
5. Put the chopped onion in the heated oil, salt, stir and fry in a small window for about 30 minutes, stirring constantly, until it caramelizes and turns brown and sweet.
6. We shift the caramelized onions into a boiling broth and bring to taste: salt, pepper, put Provence herbs. Cook on low heat for 5 minutes.
7. We make croutons: we take pieces of bread 1.5-2 cm thick, rub with garlic, sprinkle with olive oil, put on top of a sage leaf and fry on both sides in a preheated dry frying pan until golden brown, leaf down.
8. We take refractory plates, pour onion soup into them, put croutons on top (sideways, so that most of them are on the surface) and rub a lot of cheese on top. 5 stars (s) - based on 1 review (s)

Many writers of the world paid attention to this dish, it is served in famous restaurants in Paris and many other cities. Well, I chose French, traditional, with cheese and crackers in pots, on chicken broth. True, there are a great many such traditional recipes, and I have chosen the most suitable for myself.

And my fellow traveler said to me a phrase (and he is stingy with such phrases):

"Everything changes in France, only onion soup remains!"...

Yevgeny Yevtushenko, Onion Soup

How to cook French Onion Soup

We will need:

• Onion 1.5 kg
• Butter 90 g
• French baguette 1
• Hard cheese 60 g
• Chicken broth 1.5 l
• Wine white 100 ml
• Thyme 5 - 7 sprigs

Cooking:

I used chicken broth (just rich), which I cooked as usual, but added to it, in addition to the usual bay leaf, pepper and parsley, thyme and rosemary (I took it all out at the end of cooking). This seasoning is called "bouquet garni" and, as I read, is an indispensable component in the preparation of classic onion soup.

Cut the onion into thin quarters or half rings. My onion (as, indeed, in most recipes) is ordinary, golden. Sometimes white, red or leeks are used, but perhaps these are still not classic options.

Melt the butter in a large frying pan or heavy bottomed saucepan (I have a cast iron enameled saucepan)

easy onion soup recipe includes caramelized onions . First of all, you need to immerse the prepared onion in the oil.

Simmer the onion over low heat, stirring occasionally (it took me almost two hours in total).

While the onion is simmering, prepare the bread, cheese and wine. Grate the cheese on a coarse grater, cut the baguette into pieces and dry in the oven (I did it in an air grill) until golden brown.

Add the wine to the already lightly caramelized onion and heat until it has evaporated.

When the wine has evaporated, add a portion of the broth (approximately half a liter). Put sprigs of thyme (do not forget to take them out at the end of cooking).

Evaporate the broth, then add another of the same portion and evaporate again and only then pour in the rest. Taste and, if necessary, add salt or pepper and heat the almost ready soup for another ten minutes. Pour the soup into pots or other heat-resistant portioned containers.

Put dried baguette pieces (croutons) on top.

It was completed, two of my young relatives came to visit me. I announced that I would treat them to onion soup. The faces of both of them slightly stretched out (well, they don’t like onions in soup), but they still didn’t dare to offend me with a refusal and sat down at the table. I don’t know if they showed artistic ability or influenced my detailed description of the merits of the soup, but the dish was eaten and won praise. I hope anyway. that my girls were sincere. I liked the soup myself, although I can’t judge how traditional it really turned out - I didn’t have a chance to try it from French chefs ...

I would be happy if you use this recipe or suggest your own.

Enjoy your meal!

Soup with melted cheese has a pleasant cheese and milk taste. However, not everyone will like this soup. There are people who do not like dairy products. However, there are much more lovers of cheese and milk. The main ingredients of this soup are melted cheese, water, salt and pepper to taste, mushrooms if desired, onions, carrots, potatoes and more. Mushrooms give the cheese soup a rather rich taste and incredible aroma.

It is better not to throw processed cheese into boiling water as a whole, but to cut it into small cubes. So it will boil faster, and the soup will be more tender. And to make the aroma of cheese soup brighter, just before serving, grind the cubes of processed cheese in a mortar with garlic and herbs, then add the resulting mixture to the finished dish.

Cheesy chicken soup will take a little longer to cook, but the broth will be thicker and more substantial. And your loved ones will always be happy with such a chicken soup with cheese. There is also a vegetarian recipe for cream cheese soup, which is ideal for people who maintain a healthy lifestyle and do not eat meat and fish. Soup with melted cheese and onions served with croutons and herbs to taste.

Consider some simple and delicious soup recipes, where the main ingredient is melted cheese.

How to cook cream cheese soup - 15 varieties

Onion soup will dilute any gray everyday life with its amazing taste, aroma and crispy croutons, which should be put into it according to a traditional recipe.

Ingredients:

• onions (10 pieces);
• 2.5 liters of water;
• 500 grams of chicken;
• 1 carrot;
• 50 g butter;
• 2 tbsp. l sugar;
• salt, pepper to taste.

Cooking:

We cook chicken broth with one carrot and one onion for an hour and a half; strain the broth, get the chicken for use in other dishes;

Peel the onion and cut into medium half rings;

We heat 50 g of butter in a saucepan, pour a couple of tablespoons of granulated sugar and stir until caramel is obtained;

Pour the onion into the resulting mass, add salt and pepper to taste;

Fry the onion until a shade of caramel is formed and add to the broth;

450 g of processed cheese cut into cubes and diluted in broth;

Cook until done for 15 minutes.

Soup with melted cheese, chicken and mushrooms is a complete set for the perfect soup, consisting of the most delicious ingredients. Such a dish will not stand on the table for a long time and will be quickly reduced by your household.

Ingredients:

• mushrooms - 300 grams;
• chicken fillet - 500 grams;
• processed cheese;
• spices;
• potato;
• onions and carrots;
• vegetable oil;
• three processed cheeses;

Cooking:

We put a pot of water on the fire, cut and add potatoes; chop the fillet and fry in a pan;

Cut mushrooms and onions, rub carrots;

We send the meat to the soup;

Fry the onion with carrots and add to the pan, pour the mushrooms, chop and add the cheese;

We bring the soup to readiness.

You need to buy processed cheese soft, good quality, fresh.

Soup with mushrooms has amazing taste, the smell of wild mushrooms and cheese. The recipe for this soup is suitable for real gourmets.

Ingredients:

• 250-300 grams of mushrooms;
• processed cheese 200 grams;
• spices;
• potato;
• butter;
• carrot;
• onions and garlic, herbs.

Cooking:

We cut and wash the mushrooms, finely chop the onion, fry the mushrooms and onions in butter until cooked with spices;

We cut the potatoes and put them in a saucepan, pouring two liters of water; add onion with mushrooms;

Fry the grated carrots in butter and also send them to the soup; add melted cheese, herbs and garlic;

Stir until cheese is completely melted and serve.

The original French recipe for soup with cream cheese and seafood will bring a touch of the sea to your ordinary, bored diet. And bright shrimp will delight the eye and fill an ordinary dinner with magic.

Ingredients:

• processed cheese - 3 pieces;
• 2 liters of water;
• shrimps;
• butter;
• carrot;
• potato;
• dill greens;
• garlic;
• spices.

Cooking:

Bring water in a saucepan to a boil;

Prepare a frying of onions, carrots and garlic;

Grate the melted cheese on a fine grater and slowly add to the vodka, stirring well;

We put potatoes, pour boiling water over shrimp;

Add greens, put the shrimp on a plate before serving and pour over the soup.

It is better to buy shrimps fresh or frozen, but not boiled with seasonings, in order to preserve their taste and aroma, softness of meat, color. Cheeses are best chosen with a high percentage of fat, so that the taste of the broth is rich.

Vegetarian nutritious cheese soup will fill supporters of a healthy lifestyle with energy, delight with a bright taste and aroma, and also help you lose weight and not gain extra calories.

Ingredients:

• 2 potatoes per 1 liter of water;
• 1 onion and 1 carrot;
• greens and garlic;
• 100 grams of processed cheese.

Cooking:

We lower the chopped potatoes into boiling water;

Add chopped onion and grated carrots;

We lower and stir the melted cheese, chopped garlic and herbs.

The smaller the cuts will be the components of a light soup, the tastier it will be when served. You can rub the soup in a blender and make an original and tender cream soup.

Chicken soup with melted cheese "home-style"

Broth soup with green onions and cheese will warm your loved ones with its homemade taste, is easy to prepare, and has a delicate aroma.

Ingredients:

• green onions;
• dill;
• liquid processed cheese;
• chicken and potatoes;
• spices to taste.

Cooking:

cut the chicken into thin cubes, transfer to a saucepan and fill with water;

after boiling, add chopped potatoes and cook until tender; put spices to taste;

add melted cheese to the soup, stir thoroughly; serve the soup sprinkled with herbs.

Delicate, creamy soup with cream and cheese is an excellent dish in cold weather. Cheerful joyful color can cheer you up, and a pleasant taste can keep you in a good mood for the whole day.

Ingredients:

• potatoes - 2 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• processed cheese - 1 pc.;
• hard cheese - 50 g;
• cream - 50 gr.;
• white bread crackers;
• greens to taste.

Cooking:

We cut the potatoes finely, send them to boiling water;

Add salt and pepper to taste;

We bring the potatoes to readiness, pour in the cream;

Simmer onion with carrots in a pan until golden brown;

Three on a grater both types of cheese;

Add fried vegetables and cheese to the soup, cut greens, decorate with white bread toasts when serving.

If you add bacon to the cheese soup, it will add zest to the dish, make it unusual, with bright taste and smell.

Ingredients:

• 120 grams of butter;
• 0.5 kg of potatoes;
• 250 grams of carrots;
• 350 grams of onion;
• 400-500 g of cheese;
• 1 liter of chicken broth;
• 0.5 l low-fat cream;
• 250 ml dry white wine;
• bacon to taste.

Cooking:

Melt the butter in a saucepan over low heat;

Add chopped onion;

We send grated carrots there;

Fry vegetables for 5 minutes;

Add potatoes and mix thoroughly;

Pour salt and spices to taste, pour in chicken broth and cook for 15-20 minutes;

We cut and fry the bacon, remove the pan from the heat and turn the soup into a puree with a blender;

We return the soup to the stove and add wine and cream, add cheese to the soup and stir, decorate with bacon when serving.

Cream should be used with a low percentage of fat, no more than 10%, so that the soup is not too fat.

Fish soup with cheese is a healthy and tasty dish. The soup turns out to be rich, fragrant, and the cheese goes well with fish. You can cook such a soup in a saucepan, but in a slow cooker it will be more convenient and much more useful.

Ingredients:

• salmon - 300 g;
• potatoes - 2 pcs.;
• carrots - 1 pc.;
• processed cheese - 250 g;
• onion - 1 pc.;
• olive oil - 2 tbsp. spoons;
• purified water - 2 liters;
• spices to taste.

Cooking:

Finely chop the onions and carrots, then put them in a heated pan;

Remove the bones from the fish and cut into pieces;

My potatoes, peel and cut into cubes;

We send the chopped red fish to the vegetables in the pan;

We send potatoes, stewed vegetables with fish, soft processed cheese to the pan; cook over low heat for 25 minutes, stirring with a spoon so that the cheese dissolves in water and does not stick to the bottom;

Add spices to taste and prepare the soup for serving.

An excellent quick recipe for hearty, tasty, meat soup for lovers of tender veal.

Ingredients:

• beef - 200 g;
• 1 onion and 1 carrot;
• lemon and greens for decoration;
• foot - 50 g;
• processed cheese - 1 pc.

Cooking:

Boil chopped beef for half an hour over medium heat;

Add onions and carrots;

Noodles, cheese and cook until tender.

Delicious soup with melted cheese and ham will please you any day.

Ingredients:

• 1 onion, 5 potatoes;
• 250 grams of ham;
• 3 art. spoons of flour;
• 1 st. milk;
• 250 grams of processed cheese;
• spices to taste.

Cooking:

Grind potatoes, onions and ham and pour into a saucepan, add water and boil until tender;

Mix flour with milk and pour into soup;

Add chopped or grated cheese.

Inexpensive, budget option for a hearty cheese soup from what is at hand.

Ingredients:

• 400 grams of potatoes;
• 2 liters of water;
• 1 onion and 1 carrot;
• 300 grams of sausage;
• 2 processed cheese and spices.

Cooking:

Cut and boil potatoes;

We make a frying of onions and carrots and add to the soup;

Separately fry the sausage and send it next;

Dissolve cheese in boiling soup and cook until tender.

The original recipe for cheese soup with healthy pumpkin and rich bacon flavor can surprise even the most selective gourmet.

Ingredients:

• 3 processed cheese;
• 250 grams of pumpkin;
• 2 potatoes;
• 50 grams of butter;
• 1 onion;
• greens and bacon to taste.

Cooking:

Dissolve the chopped processed cheese in the broth;

Add potatoes and pumpkin pulp;

Fry onion with bacon in a pan;

When ready, beat the soup with a blender and add bacon with onions.

A variant of a cheap soup with a nutritious cheese flavor, sausages and vegetables.

Ingredients:

• 4.5 potatoes;
• 1 onion and 1 carrot;
• 4 processed cheese;
• 3 sausages;
• a tablespoon of sunflower oil.

Cooking:

Cut potatoes into cubes and send to boiling water;

Fry onions with carrots in a pan;

Then separately fry sausages, cut into circles;

Add to the soup frying and sausages, cheese cut into pieces, stir and cook until tender.

Bright cheese-tomato soup will decorate any table, cooked on meat broth.

Ingredients:

• 1.5 liters of meat broth;
• half a glass of rice;
• 100 grams of tomato paste;
• 400-500 grams of chopped tomatoes;
• 3 processed cheese;
• herbs and spices.

Cooking:

Add rice, tomato paste, tomatoes to the boiling broth and boil for 15 minutes;

We cut the cheese into cubes and dissolve in the soup;

Add herbs and salt.

Try to cook a masterpiece of the national cuisine of France. One of the great recipes of this cuisine is onion soup. Previously, this dish was in the diet of the poor, the first mention of its use was found in Tuscany.
Now this dish can be found on the menu of many French restaurants and is considered a traditional dish. You can cook it at home and get great pleasure. This dish is low-calorie and is suitable for those who are on a diet, or for those who simply love exquisite tastes.
Ingredients:
Broth - 1 l.
Onion - 10 pcs.
Flour - 2 tbsp. spoons
Olive oil
Sunflower oil
Loaf slices (1 per serving)
Hard cheese 100 g.
Pepper
Salt.

Cooking.
To make soup, you need stock. The broth can be either chicken or beef, you can cook it in advance.
Onion soup is prepared in portions and for one time use.
Cooking onions.
We clean 10 onions, fine mode.
Heat up a frying pan, add olive oil and fry the onion. In the process of frying the onion, it should be slightly salted and peppered.
Fry until golden brown. The onion becomes transparent and sweet.
For the viscosity of the soup, add 2 tbsp. spoons of flour and fry the onion with flour.
Put the fried onion with flour in a saucepan with broth. Mix thoroughly and put on fire.
Bring the mixture to a boil and boil.
Cut the banana into thin slices.
Fry the croutons in sunflower oil.
Put grated cheese on hot croutons.
Put the toast with cheese in a soup bowl and pour the broth with onions.
Feel the taste of a French dish, bon appetit.