Onion soup is a classic French dish.Onion soup can often be found in Canada, Quebec. The history of soup begins several centuries ago, when poor people could afford very little of the products. The soup is very simple to prepare and consists of a minimum of ingredients. The classic recipe dictates that the pieces of onion in the soup should be large. The taste of the onion is similar of stewed cabbage. We decided to make a puree of soup. Beat the soup with a blender until smooth and strain through a sieve. So the soup became creamy and tender.
Yellow (white) onion — 6 pieces
Garlic — 4 cloves
Butter — 50 grams
Flour — 3 tablespoons
Dry white wine — 200 ml
Worcestershire sauce —1 teaspoon
Beef broth — 500 ml
Bay leaf — 1 piece
Pepper and salt to taste
Croutons — several pieces
Parmesan cheese — a little
Thyme — 1 teaspoon
1. Wash the onion and cut it into half rings.
2. Peel and finely chop the garlic.
3. In a deep saucepan, melt the butter.
4. Add the onion to the pan. Cook for about 40 minutes. Stir regularly.The onion should become a caramel color and not burn.
5. Add the garlic. Mix well.
6. Add flour. Mix well.
7. Add dry white wine, Worcestershire sauce, bay leaf, thyme, salt, pepper. Mix well.
8. Add the beef broth. Mix well.
9. Cook the soup for 10 minutes.
Serving: Pour the soup into a baking pot, add the croutons on top and sprinkle with grated Parmesan cheese. Place in the oven at 392°F (220°C) and cook until the cheese melts.