French onion soup puree recipe. Onion soup: delicious recipes for a simple dish. Features of other cooking options

The first dish, in which the main component is onions, is very popular in many countries around the world. Due to the fact that onions are a widely available vegetable, soups based on them have been in demand among people since ancient times.

There are many recipes for pureed onion soup, but the most popular and beloved preparation by many (with the addition of cheese) came from France.

It is now becoming a tradition to prepare soup based on chicken or beef broth, adding lightly fried onions, alcohol, most often white wine, and grated cheese.

Fresh herbs and homemade croutons complement the onion dish. In general, the soup turns out to be unusually tasty and tender, and to create it in your kitchen, it would be nice to know several cooking options. Let's talk about this.

Traditional soup

I would like to start with the classic, so to speak, recipe for onion soup-puree in French.

To prepare, take:

• Onion – 350 g;
• Melted butter – 1 tbsp. l.;
• Meat broth of your choice, chicken or beef is recommended - 0.5 l;
• Calvados, maybe white wine – 30 ml;
• Ground black pepper;
• A few pieces of white bread;
• Garlic – 2–3 cloves;
• Unscented sunflower oil – 1 tbsp. l.

The first course is surprisingly easy to prepare. So, pour melted butter into a thick-bottomed saucepan. Peel the onion and cut into very thin rings. Fry the vegetable until tender golden brown, stirring constantly.

Pour alcohol into the pan, simmer for a couple of minutes with onions, add meat broth. Cook all the ingredients together for about half an hour. Using a blender, puree the soup. If it turns out too thick, you can dilute it with broth.

It's time to make the croutons. To do this, heat the oil in a frying pan and add garlic cloves crushed with a knife. Fry them for a couple of minutes to give the oil a garlicky aroma. Remove the plant from the frying pan, and in its place place pieces of white bread, previously cut into squares.

Fry the bread on both sides so that it absorbs the aroma of garlic and browns. When the croutons are ready, you can serve the soup in French. To do this, pour the first dish into plates, sprinkle finely chopped herbs on top and add croutons.

Onion soup with cheese

The simplest recipe for onion soup was described above, but you can also make a more delicate dish with cheese.

Place one tablespoon of flour on a flat plate. Peel 0.5 kg of onion and rinse under running water. If you want to rid the vegetable of the bitter taste, you can soak the heads in cold water and add a spoonful of vinegar.

Cut the onion into thin rings and roll in flour. Melt 50–70 grams of butter in a saucepan and put onion rings in it, fry them until a nice crust forms, sprinkle salt and ground pepper on top. After this, pour the pre-prepared chicken broth into the saucepan and boil everything together for a quarter of an hour.

While the first one is boiling, prepare the bread. To do this, take 6 slices of white bread, cut off the crusts from them and soak them in 400 ml of milk, leave to soak. Then equip yourself with an immersion blender (a mixer will also work).

In one bowl, mix the onion preparation, bread and milk mixture, 100 g of finely grated hard cheese. You can also use a melted product, but to make it easier to grind, put it in the freezer for several hours.

Now process all the ingredients until pureed. Pour the resulting mass into pots intended for baking. Place them in the oven preheated to 180 degrees for 10 minutes.

By the way, to make the soup taste more intense, before sending it to simmer in the oven, cover the pot with an improvised dough lid. That's all. Onion soup with added cheese is ready.

Onion and vegetable dish

Those who are sad to eat pure onion soup can pay attention to the onion-vegetable version of the dish. The first one will be dietary, but at the same time more interesting in taste. To prepare, take 0.5 kg of chicken meat (it doesn’t matter what parts of the bird it is) and a couple of celery stalks.

Wash the chicken and celery and boil together in salted water, cooking time about 40 minutes. When the water in the pan boils, do not forget to skim off the foam.

In the meantime, you can prepare the necessary vegetables. Wash 2 large carrots and cut into thin slices, also chop 300 g of zucchini into slices. Take 0.5 kg of broccoli and separate it into inflorescences. You will need 700 g of onion. Chop it depending on the size of the head. If it is medium in size, then cut into 4-6 pieces.

When the meat is cooked, remove it from the pan, remove the celery, it has already lost its smell and is no longer needed. Throw the prepared vegetables into the boiling broth, first onions and carrots, and after a quarter of an hour broccoli and zucchini. Cook everything together for another 10 minutes; if the vegetables become soft, you can remove the pan from the stove.

Now you can arm yourself with a blender and make puree. By the way, to vary the thickness of the soup, pour out a little broth before chopping the dish. If necessary, you can always add liquid. It is recommended to serve the onion-vegetable soup warm, adding finely chopped pieces of chicken and, if desired, croutons.

Onion soup with potatoes and chicken

A more satisfying version of the first course is mashed potato and onion soup. To prepare, take one large chicken breast, about 700 grams, and boil it in salted water until tender.

Step-by-step recipes for creamed onion soup with baguette, cheese, meat, blue cheese and Dijon mustard

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

5 gr.

6 gr.

Carbohydrates

96 kcal.

Option 1: Classic onion soup with parmesan

Onions are used in almost every soup. The French came up with a very tasty recipe for the first course, the main ingredient of which is onions. They complemented it with slices of baguette, so beloved in France.

Ingredients:

• onion - 1 kg;
• beef - 400 gr;
• carrots - 1 piece;
• liter of meat broth;
• oil drain - 60 gr;
• Parmesan cheese - 100 gr;
• baguette - 3 pieces;
• 6 sprigs of thyme;
• vegetable oil - 40 gr.

Step-by-step recipe for creamy onion soup

Let's start with the meat broth. Take a pan, pour in 2 liters of water, cover with a lid and wait for the water to boil. In the meantime, peel and wash one carrot and onion. Cut the carrots in half, leaving the onion whole.

As soon as the water boils, add the meat, onion and carrots. The meat needs to be cooked for about an hour. Don't forget to remove any foam that has formed.
When the broth is ready, you need to remove the vegetables and meat. We will no longer need vegetables, and the beef can be used for other dishes.

Now let's prepare the onions. Peel off the husks and rinse with water. First we cut off the bottom part with the spine, then cut it in half, each half again crosswise. Now we cut the onion lengthwise - we get beautiful thin half rings.

We will fry the onion in butter. This will make it more tender and tasty. By the way, many housewives sauté onions and carrots in butter.

You need to fry over low heat, stirring occasionally. We need a golden crust. Be careful not to burn the onion, otherwise the soup will spoil.

Now we need beef broth, but not all of it. Measure out approximately 250 ml and pour into the frying pan where the onions are fried.

We need a sprig of thyme, separate the leaves and add to the broth with onions, mix. You need to simmer until it reaches a thick consistency. The broth evaporates, leaving onions. As soon as you see that the puree is liquid, pour in another 250 ml of broth.

Now simmer the onion until the broth has evaporated again - you can pour the remaining broth from the saucepan into the frying pan. Cook until medium thick.

Take a baguette, cut it or break it into slices. You need to make croutons from them - place the bread in the oven and dry it. The end result should be crispy slices.

If you have pots, it's best to use them. The soup will look very beautiful. Pour the soup in portions.

Grate the cheese on a fine grater and sprinkle each pot.

Take the crackers from the baguette and sprinkle them on top of the cheese.

Preheat the oven to 180° and place the pots of soup there until the cheese melts. Make sure it doesn't start to boil.

When the soup is ready, take the thyme leaves and sprinkle a little into each pot.

Note to the housewife: If you don’t have a sprig of thyme, use ready-made dried seasoning.

Option 2: Quick recipe for creamy onion soup with vermouth

To prepare the soup quickly, make the broth in advance. Chicken meat will also work. Instead of a baguette, take ready-made crackers or croutons. Let's supplement the recipe with vermouth.

Ingredients:

• onion - 1 kg;
• meat broth - 1 l;
• cream - 150 gr;
• glass of dry vermouth;
• oil drain - 130 gr;
• croutons or crackers to taste;
• lemon juice - ½ teaspoon;
• 1-2 bay leaves;
• salt - 1 tsp;
• pepper - 4g.

How to quickly prepare onion soup with vermouth:

The entire cooking process will be carried out immediately in the pan. First, put half the butter on the bottom and heat it up.

Set a few onions aside, peel the rest, cut into thin quarters and place in the pan. Add bay leaf. Now simmer the onion until it becomes soft.

Pour a glass of vermouth into the pan and boil until the liquid has completely evaporated.

Now pour the broth into the container with the onions, add salt and pepper. As soon as the broth boils, reduce the heat and simmer for about 5 minutes and turn off the heat.

You need to wait until the soup has cooled and remove the bay leaf - otherwise it will give too much bitterness. Take a blender and grind the soup to a puree, pour it into a saucepan.

Take a frying pan and heat the butter.

We will need the onion that we set aside at the very beginning. It needs to be cut and fried in butter until golden brown.

Pour cream into a saucepan with soup, heat it, but let it boil. If desired, add lemon juice, salt and pepper.

Place the fried onion in the soup and cook for another 1 minute, stirring all the ingredients.

For a beautiful presentation, next to each bowl of soup, place a saucer with crackers or croutons.

Option 3: Cream of onion soup with blue cheese and Dijon mustard

Add blue cheese to your favorite dish - just like French! After preparing this soup, you can consider yourself a real chef. In this recipe we will use leeks instead of regular onions.

Ingredients:

• leeks - 3 pcs;
• blue cheese - 130g;
• Dijon mustard - 1 tbsp. false;
• flour - 1 tbsp. l.;
• olive oil - 3 tbsp. l.;
• meat broth - 1.5 l;
• black pepper - 5 gr;
• salt - 1 tsp.

Let's start with the onion. It needs to be washed and cut into thin rings.

We choose a pan; it should have thick walls. Add olive oil and heat.

Now take the leeks cut into rings and pour them into the pan and cover with a lid. Simmer for about 15 minutes, do not forget to stir periodically so that the onion
didn't burn.

Important: Make sure that the onion does not change color.

Take the blue cheese and crumble it directly into the pan with your hands. Simmer until the cheese melts over low heat.

Flour should be gradually poured into the pan, stirring the soup. Cook for another 3 minutes.

Add Dijon mustard, salt and pepper, stir.

It's time for the meat broth. For this recipe, it is better to use chicken broth. Pour into the soup and wait until it boils. Be sure to stir the contents of the pan.

As soon as the soup boils, reduce the heat and cook for another 20 minutes. You can taste for salt and pepper and add if necessary. When the soup is ready, you can sprinkle it with chopped green onions and serve.

Option 4: Persian onion soup

This soup was prepared not only in Europe. Persia also has its own version of making onion soup. This is a very tasty recipe with a touch of the East.

Ingredients:

• onion - 6 pcs;
• chicken broth - 750 ml;
• turmeric - ½ tsp;
• flour - 2 tbsp. l.;
• dried mint - ½ teaspoon. false;
• olive oil - 40g;
• one whole lemon;
• salt - ½ tsp;
• black pepper ½ tsp;
• sugar - 20 g;
• a bunch of parsley;
• cinnamon stick;
• Shambhala seeds - ½ teaspoon.

How to cook - step by step recipe:

Peel the onion and cut into thin half rings.

Pour olive oil into a container for preparing soup and heat it up.

Pour the onion into the pan, add salt and ground black pepper, stir and simmer until the onion is soft. On average it takes about 15 minutes. It is important to stir the onion occasionally with a wooden spatula to avoid damaging it.

Add a little more olive oil to the pan, all the seasonings, mix everything thoroughly. The flour should be evenly distributed. Add heat and cook for about 4 minutes.

The flour gives it a thick consistency. Pour chicken broth into the pan and add a cinnamon stick. Mix thoroughly, cover and cook for another 35-40 minutes.

After 40 minutes, turn off the heat and remove the cinnamon stick from the soup.

Wash the lemon, cut it into two parts and squeeze out the juice. It is important that the seeds do not get into the soup. Therefore, you can do this in a separate bowl, and then pour everything into the pan.

If desired, you can add salt and pepper. Stir the soup and taste it - amazing, isn’t it?

You can decorate the portions with chopped parsley.

Option 5: Onion soup with sour cream

Thanks to the addition of sour cream, the soup turns out unusually tender. Even children will love this treat.

Ingredients:

• onion - 400 gr;
• meat broth - 170 g;
• cheese - 100 gr;
• sour cream - 1-2 tbsp. l.;
• flour - 2 tbsp. false;
• egg yolk - 3 pcs;
• water - 0.5 l;
• vegetable oil - 2-3 tbsp. lie

How to cook - step by step recipe:

Peel the onion, wash it, cut it into half rings, up to 3 mm thick.

Fry the onion in vegetable oil. To give the soup a more delicate taste, it is better to fry it with butter.
Once the onions have turned a beautiful golden color, add flour, stir and fry for another 2 minutes.

Add ½ liter of water to the concentrated meat broth and place the pan on the fire, covering with a lid.

Place the fried onion in the pan, stir and wait until it boils. Then you need to turn on low heat and cook for half an hour. Don't forget to stir the contents of the pan occasionally.

Take the eggs, separate the yolks and mix them with sour cream. Using a mixer or whisk, beat the eggs and sour cream until smooth and pour into the soup.

Now you need to thoroughly mix all the ingredients, wait until the soup boils and turn off the stove. The soup is ready.

Grate the cheese, pour it into bowls with soup and don’t forget about the croutons.

Note to the housewife: If there is no sour cream in the refrigerator, use 75 ml of cream - the taste will be no worse.

French cuisine has opened up many amazing flavor combinations for gourmets. This happened with onion soup. This treat has one main ingredient - vegetable, but the result of culinary experiments exceeds all expectations.

Ingredients: 1 liter of vegetable broth, 5 large spoons of fatty butter, a kilo of onions, half a baguette, freshly ground black pepper, 130 g of semi-hard cheese.

Onion soup is thick, flavorful, delicious and warming.

1. In order for the classic onion soup to turn out truly tasty and aromatic, the chopped vegetable will need to be sautéed for at least 20 minutes. Therefore, you will have to be patient.
2. The entire onion is cut into the thinnest half rings and placed in a pan with a thick bottom, which already contains melted butter.
3. Cook the vegetable until caramel-golden in color, stirring constantly with a spatula.
4. The broth is heated and poured into the finished onion. First, only 1 cup of liquid is added. You need to wait until it evaporates from the mass and only then add the rest of the broth.
5. The treat should be quite thick.
6. Lastly, salt and pepper are added.

The dish is served with slices of crispy baguette and grated cheese.

How to cook for weight loss?

Ingredients: large white onion, 1 tbsp. a spoonful of vegetable oil, half a liter of vegetable broth, small carrots, salt.

1. The onion is finely chopped and fried in vegetable oil at the bottom of the pan. Next, the finished vegetable is transferred to a clay pot along with slices of peeled carrots.
2. Salted broth is added to the container, after which it is placed in the oven. At the minimum temperature, the pot will simmer for 100-120 minutes.

Onion soup for weight loss is served with pieces of dried grain bread.

Traditional French onion soup

Ingredients: 730 ml meat broth, 4 medium onions, 160 ml white wine (dry), 80 g semi-hard cheese, 60 g butter, small. a spoonful of wheat flour, 2-3 garlic cloves, a small baguette, table salt, a mixture of peppers.

1. The onion gets rid of the husks, after which it is cut into the thinnest half rings. It goes to cook in a frying pan with melted butter.
2. When the vegetable pieces begin to acquire a golden hue, crushed garlic is added to the onion.
3. The products are sautéed together for another 6-7 minutes, after which flour is poured into them. This ingredient will add a light creaminess to the dish and make it more uniform.
4. The broth is poured in. You need to mix the ingredients well so that there are no flour lumps left.
5. Wine is added to the soup. At this stage, the mixture can be peppered and salted.
6. Under the lid, on the lowest heat, the dish will simmer for about half an hour.
7. The baguette is cut into thick slices and browned in a toaster or any other convenient way.
8. The cheese is grated coarsely.
9. The finished soup is poured into a heat-resistant pot. Dried bread is laid out on top and cheese is scattered. The best types of bread to choose are ciabatta or French baguette. Their special structure perfectly absorbs liquid, but does not turn into mush.

Let the French onion soup sit in the oven for 10-12 minutes. If possible, you should turn on the grill. During this time, the cheese will melt and become golden brown. The dish is immediately served to the table.

With bacon and cheese

Ingredients: 5-6 potatoes, 1 liter of vegetable broth, 2 tbsp. l. butter, 1 tsp. sage, the same amount of ground thyme and thyme, 4-5 slices of bacon. 4 large white onions, 180 g lightly salted cheese, salt.

1. Finely chopped onion is fried in melted butter. Vegetable slices need to be cooked until they change color and become golden. Sage and pieces of bacon are fried. Cooking continues until the meat component becomes crispy.
2. Potato cubes are boiled in 2-2.5 liters of water until tender. The softened vegetable turns into puree right in the pan with the remaining spices. The mass is salted.

The liquid puree is served with fried onions and bacon. Pieces of cheese are placed on top of each serving.

Onion soup - simple and tasty

Ingredients: a kilo of onions, 1 liter of beef broth with vegetables, 120 ml of heavy cream, 2 large spoons of flour, a pinch of sugar, salt, freshly ground black pepper.

1. The onion is peeled and very finely chopped. Next, it is laid out in a frying pan with any fat, salted and simmered until soft with occasional stirring.
2. Place flour, sugar, and freshly ground pepper in a frying pan.
3. After thorough mixing, you can transfer the fry to a pan with hot broth. At a low boil, the future soup is cooked for about half an hour.
4. At the very end of cooking, heavy cream is poured into the container. The mass is pureed with an immersion blender. Instead of cream, you can also use processed cheese.

The finished dish is served with garlic croutons.

With cheese croutons

Ingredients: 3 large onions, 70 g of semi-hard cheese, table salt, 2 slices of white bread, fresh herbs to taste, olive oil.

1. The bread is removed from the crust and cut into wide short pieces. Next, it is sprinkled with olive oil and sent to the oven on a baking sheet. Cook the croutons until golden brown.
2. The onion is peeled, finely chopped and fried in a saucepan in any fat. It is best to use butter for this. The chopped vegetable will be sautéed for 20-25 minutes with constant stirring. It should turn golden but not burn.
3. At this stage, 170 ml of boiling water is poured into the saucepan and salt is added. The soup is brought to a boil. You can use any spices.
4. The treat is poured into baking molds. Croutons are placed on top and grated cheese is poured on top.
5. The dish will bake in the oven for 8-9 minutes.

Before serving, garnish with chopped fresh herbs.

Onion soup for health according to Breuss

Ingredients: very large onion, half a liter of water, 1 glass of vegetable broth, vegetable oil.

1. The onion is finely chopped along with the peel. The top dirty layer of skin can be removed, but the next dark layer must be left.
2. Vegetable pieces are fried in vegetable oil until golden brown.
3. When the onion is ready, cold water is poured onto it. The vegetable is simmered until completely cooked. Next, vegetable broth is added to the mixture.
4. The soup is strained.

The dish is used without onions. Its secret lies in the use of husks in cooking. It contains a valuable substance that has anti-cancer properties. The soup helps with liver and gallbladder ailments, arthrosis, osteoporosis and some other problems.

In a slow cooker

Ingredients: half a kilo of onions, 5-6 garlic cloves, 1 large spoon of flour, 3 liters of chicken broth, olive oil, croutons, cheese, salt.

1. The onion and garlic are finely chopped and then placed on the bottom of the “smart pan”. Oil is poured over the ingredients.
2. The device is switched to extinguishing mode. The products will simmer in it for 35-45 minutes. The main thing is not to forget to stir the mixture periodically and make sure that it does not burn.
3. Pour flour and salt into the multicooker. After this, the products are thoroughly mixed and poured with broth.
4. The device is switched to “Soup” mode. The soup is brought to a boil and cooked for another 3-4 minutes.
5. The finished treat is poured into a ceramic bowl. Croutons are poured on top and a large amount of cheese is grated. The container is covered with foil and placed in a hot oven for 12-15 minutes.
Onion soup with cheese will warm you up in bad weather.
1. In a saucepan, small pieces of onion are fried in olive oil until golden. As soon as the vegetable is ready, wine is poured into it and flour is added.
2. After thorough mixing, the dish should simmer for 3-4 minutes.
3. Next, the broth is poured into the saucepan, chopped processed cheese, salt, and seasonings are added. At this stage, if desired, you can add pieces of chicken to the soup.

Deliciously prepared onion soup can not only be deliciously prepared, but also give it an exquisite aesthetic appearance. A hot dish warms a chilled person, allows one to hope for weight loss, improves the condition after alcohol intoxication, and can quickly satisfy hunger. There are many recipes for preparing this first course; the homeland of this recipe, France, is especially famous for its delicious soups. Onion soup-puree closes the top three most common national French dishes.

Recipes for making soup go back to Louis XV. One day, when he was hungry while hunting, he didn’t find a wide variety of food at his overnight stop, so he decided to make soup from what was at hand: butter, onions and champagne. Thus a new soup recipe was born in France. The French restaurant tells another story about the origin of the dish. Parisian market workers, freezing at night, cooked themselves hot onion soup.

Different options for preparing a hot dish allow the use of different types of onions: white onions, leeks, red, etc. Nowadays they use butter or vegetable oil, vegetable or meat broth in soups. If you adhere to the traditions of classic French cuisine, then croutons fried with cheese in a frying pan are added to the soup. For croutons, ideally you need a French loaf, in the absence of which you can use any type of bread.

Instead of champagne, white wine is now added to the first course. The alcohols will still evaporate during boiling, but the taste of the wine will remain, giving the soup a piquant taste and smell. You can add a mixture of strong drinks mixed in certain proportions to the onion soup. Every decent restaurant has its own secrets for mixing alcoholic drinks.

Before serving, you can add grated cheese, herbs, and croutons to the bowl of soup.

HOW TO MAKE ONION SOUP?

A 2-liter saucepan will yield approximately 1.5 liters of soup when using the ingredients in the quantities indicated. It is better to change the pan to a frying pan with high walls, and use broth from both meat and vegetables.

Soup composition:

• broth from meat or vegetables - 0.7 l;
• onions - 4 large heads;
• cream cheese - 70 g;
• French loaf - 1 piece;
• 2 cloves of garlic;
• ¾ 200 gram glass of dry white wine;
• butter - 1.5 tbsp. spoons;
• flour - no more than 1 teaspoon;
• salt and pepper - to taste.

Cooking method

1. The onion is peeled, washed under running water and cut into half rings. After this, it is fried in a frying pan until brown in butter.
2. The garlic is peeled, washed and added to the pan with the frying onions from the moment the onions acquire a golden color.
3. As soon as the onions become golden brown, flour is added to the frying pan, you need to scatter it evenly over the surface of the fried mixture and pour in the broth. Stir the mixture well.
4. Add spices and wine to the mixture, stirring.
5. The mixture should be simmered over low heat for half an hour, after which the contents of the frying pan should be poured into a larger heat-resistant container.
6. Crackers are pre-prepared into cubes up to 2 cm thick from baguette. To create a crust, the chopped pieces are dried in the oven.
7. Pour crackers on top of the prepared mixture into a heat-resistant container and sprinkle with grated cheese.
8. Place the container with a full set of ingredients in the oven for 8-15 minutes.

FEATURES OF OTHER COOKING OPTIONS

Recipes for preparing onion first courses are varied and have their own differences from the classic version of the French dish. Adding croutons - cheese croutons - to the dish also changes the remaining ingredients for a complete blend of the dish: olive oil is added to the butter, sugar is added while the onions are frying, and bouillon cubes are added before placing the dish in the oven.

There is a simplified recipe for preparing an onion first course. Crackers are not added, the amount of added wine is reduced, and the amount of flour is increased. There is no cheese in the list of ingredients, but cream is added at the end.

People who count calories and are afraid of gaining weight use a dish prepared according to a special recipe, which does not contain crackers or bouillon cubes. Only vegetable broth is used, the amount of butter is reduced, and the cheese is replaced with processed cheese.

Onion soup is prepared differently in every family and restaurant. If you want to follow the French tradition of preparing a dish and get a taste close to a traditional national dish, it is important to follow several rules during the preparation process:

• the onion is fried for a long time to completely caramelize it;
• red onions give a more delicate taste than white onions;
• the flour should be well fried, then the puree soup will turn out thicker;
• in the last 10 seconds of frying the onions, add a spoonful of cognac;
• the broth can be colored brown with onion skins, which are then removed. Added sugar will give the frying a golden color.

In contact with

Delicious onion soup made from caramelized onion puree with the addition of melted cheese and cream. Making pureed onion soup is very easy.

Compound:

For the broth:

• Meat (beef, veal, pork) – 400 g
• Carrots – 1 pc.
• Onion – 1 pc.

For the soup:

• Onions – 6 pcs.
• Cream (10%) – ½ cup
• Processed cheese – 50 g
• Flour – 2 tbsp. spoons
• Salt – 1 teaspoon
• Sugar – 1 teaspoon (without top)
• Pepper - to taste
• Dry herbs (oregano, basil, dill, parsley) - to taste (optional, but recommended)

Preparation:

Boil 2 liters in a saucepan. water. While the water is boiling, peel one onion and carrots. Cut the carrots crosswise into 2-3 pieces. When the water boils, add the onions, carrots and meat.

Let the water boil, and then cook the meat broth under a closed lid over low heat for about an hour, periodically skimming off the resulting foam.

While the broth is cooking, peel and cut the onion into half rings. Heat a small amount of vegetable oil in a frying pan, add onion and add 1 teaspoon of sugar. Mix everything and cover with a lid. Caramelize the onions over low heat for 40 minutes, stirring occasionally. If the onion starts to burn, add a couple of tablespoons of broth. The onion should change color and turn brown, but not brown.

Then add flour to the onion, stir and remove from heat.

Once the broth is ready, remove the meat and vegetables from it. We will no longer need vegetables, they have already given their taste to the broth and can be thrown away. We won’t need meat anymore either; it can be used for other dishes, for example.

After this, put the broth back on the fire and bring to a boil. Then add the prepared onion to the soup.

Cook the broth with onions over low heat under a closed lid for 20 minutes. Then add cream cheese and dissolve it into the soup. When the cheese is melted, add cream, salt, pepper and dry herbs. Bring the soup to a boil and turn off.