Onion soup in English
4 servings
150 minutes
English-style onion soup is a fragrant and rich dish that combines the traditions of Russian cuisine with hints of European influence. Its base is a rich broth simmered for hours, infused with the flavors of meat and spices. The main role is played by onions—a mix of different types adds complexity and depth to the soup's flavor. Slow cooking in butter reveals its sweetness and richness, making the texture soft and silky. Crispy ciabatta baked with spicy cheese adds contrast—the tenderness of the soup pairs with the crunch of the bread. The finishing touch is fresh cilantro, refreshing the richness of aromas. This dish perfectly warms during cold seasons and is suitable for cozy family dinners, reminding one of home warmth and care.
1
First, we boil the broth. The broth can be chicken or beef. Beef, in my opinion, is more flavorful. We sear the steak (or chicken) well, then boil it for about 2 hours. Don't forget to skim off the foam and fat. Fat spoils the taste, foam affects the color. We start peeling and cutting the onion. The onion should be different: red, white, regular, shallot, and leek. I cut the onion into thin half-rings. We put a piece of butter in a hot pan and add the onion. We season with salt, pepper, add bay leaves, 3-4 unpeeled garlic cloves, a sprig of rosemary, and sage, cover, and let it simmer on low heat for about 25 minutes.
- Beef steak: 250 g
- Onion: 1 kg
- Bay leaf: to taste
- Ground black pepper: to taste
- Salt: to taste
- Sage: to taste
- Rosemary: to taste
2
Meanwhile, we slice the rye-wheat ciabatta and toast it in the oven or toaster.
- Rye-wheat ciabatta: 300 g
3
We place the onions in bowls (I prefer clay pots), pour the prepared broth, add a piece of ciabatta to each bowl, sprinkle with grated spicy cheese, and put it in the oven for 10 minutes. That's it. The soup is ready. Sprinkle with chopped cilantro.
- Cheese: 100 g
- Fresh cilantro (coriander): 1 bunch