Onion soup

Onion soup

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  1. Onions 1 kg.
  2. Vegetable broth 1 liter
  3. Butter 2 tbsp. spoons
  4. Vegetable oil 2 tbsp. spoons
  5. Bread 2 slices
  6. Semi-hard cheese 75 gr.
  7. Dry white wine 200 ml.
  8. Cognac 50 ml.
  9. Flour 1 tbsp. a spoon
  10. Rosemary 2 sprigs
  11. Thyme 2 sprigs
  12. Bay leaf 2 sheets
  13. Salt to taste
  • Main ingredients: Onion, Butter, Bread
  • Serving 4 servings
  • World CuisineFrench Cuisine


pan, board, stove


Step 1.

Cut the onion into half rings.

Step 2

Melt the butter in a saucepan, put onion and add 1 teaspoon of salt.

Step 3

Fry the onion for 30 minutes over low heat until light golden brown, stir constantly so that it does not burn.

Step 4

Add 200 ml. white wine and simmer another 2-3 minutes.

Step 5

Add 1 tbsp. spoonful of flour and mix thoroughly for 1 minute.

Step 6

Add 1 liter of broth and bring to a boil.

Step 7

Add a bunch of herbs (approximately 10 g): thyme, rosemary and bay leaf. Tie grass and bay leaves into a bundle using culinary thread.

Step 8

Add salt and pepper to taste.

Step 9

Cook for 20 minutes over low heat with the lid closed.

Step 10

Add 50 ml to the soup. cognac and remove from the soup a bunch of herbs.

Step 11

Fry slices of bread in a toaster or in a pan until golden brown and grate the croutons with garlic.

Step 12

Pour soup into portioned forms.

Step 13

Top with croutons.

Step 14

Sprinkle plenty of cheese on top of croutons.

Step 15

Preheat the oven to maximum temperature and set the mold for 1-2 minutes, the cheese should be baked. Onion soup is ready.
Enjoy your meal!