Onion soup with processed cheese
12 servings
110 minutes
Onion soup with melted cheese is a cozy dish of Russian cuisine that combines the softness of cheese flavor with the caramelized sweetness of onions. The recipe's origins stem from French culinary tradition, but this version is adapted using melted cheese, giving the soup a special creaminess. Slowly simmered onions develop a deep aroma and rich taste, while chicken broth makes it nutritious and warming. The soup is especially good in cold weather when you crave something hearty and comforting. It can be served with crispy croutons or fresh bread, complementing the rich bouquet of flavors with the soft texture of the cheese base.
1
First, we need a strong chicken broth. Take a large pot (I used a five-liter one), add the chicken breasts, one whole onion, and one carrot. Season with salt and pepper to taste.
- Chicken breast: 3 pieces
- Onion: 10 heads
- Carrot: 1 piece
- Salt: to taste
- Black allspice: to taste
2
While the broth is boiling, you need to work on the onion. Cut the remaining nine large onions into not too thin half-rings.
- Onion: 10 heads
3
In a saucepan, preferably with a non-stick coating, melt 40 grams of butter. When the butter has melted, add a couple of teaspoons of sugar and mix well.
- Butter: 40 g
- Sugar: 2 teaspoons
4
Then, add the sliced onions to the formed caramel. Season with salt to taste, and add red and black pepper. It should be simmered on low heat until a nice caramel color is achieved. The onions will reduce in volume by almost half. Make sure it doesn't burn.
- Onion: 10 heads
- Salt: to taste
- Red peppercorns: to taste
- Black allspice: to taste
5
When the onion and chicken broth are ready, add the onion to the pot. Cook for about ten minutes.
- Onion: 10 heads
6
After that, it is necessary to mix the processed cheese with a small amount of broth and pour it into the soup.
- Processed cheese: 400 g
7
Cook for another 5–10 minutes.