French Onion Soup.

Onion is a very useful vegetable at any time of the year. And for lovers of this vegetable is offered a recipe for onion soup in French, which is endowed with a pleasant sweetish taste. This soup is very light, so the slimming girls can not give up such food. It is recommended to use it together with hard cheese and croutons from bread.

time preparation: 50 min.
onions………..300 g.                                                                              cream…………150 ml.
hard cheese……200 g.                                                                          bay leaves………1 pc.
butter………..150 g.

1. First, you need to peel the onion from the husk and rinse it. Accordingly, the size of the onions it needs to be cut or thin half-wheels, or quarters. If the bulb is large enough, it is better to cut it finely. To clean and sliced ​​onions without tears, you should hold this vegetable in cold water for a longer time and regularly moisten the knife with water.

2. Next, take a frying pan and melt all the butter on it, gradually adding the crushed onion to it. He will have to languish for at least 20 minutes. It is important not to forget about stirring. The onion should change the color from transparent to brownish. It is not recommended that the onion is burnt, because its taste in the soup will change. The onion should be soft. After the onion has been prepared, it should be transferred to a deep container and water added. You can add meat or vegetable broth. A huge amount of water is better not to add, because such a French soup should be rather dense.

3. Next, onion soup should be peppered and salt to taste. It is important not to overdo it, preserving some sweetness. While the onion will boil, you can add a small laurel leaf. At the end of cooking it is better to pull it out. Half an hour after starting the preparation, the soup can be removed from the plate and allowed to cool. Further it will need to be turned into a puree when using a kitchen processor or blender. After this, the soup-puree from the onions is sent back to a clean pan.

4. In the meantime, cream is entered into the pan with cream puree soup. The soup will need to be heated to a hot state, but it is not necessary to bring it to a boil. After that, the soup is poured into a heat-resistant container, covered with bread croutons and grated hard cheese. Without covering the lid, the soup is sent to the oven for browning.