Onion Soup Puree
4 servings
45 minutes
Onion cream soup is a refined and cozy dish of French cuisine that embodies the warmth of home. Its history dates back to the Middle Ages when onions were accessible to all social classes. Slowly cooked until soft, onions gain sweetness complemented by rich beef broth and the tenderness of melted cheese. A light nutmeg note and the aroma of garlic croutons make the flavor multifaceted—velvety with a slight caramel hint. This soup perfectly warms on cool days and delights with its comforting taste. It is best served with crispy croutons that add a textural twist. Onion cream soup is a true gastronomic pleasure, simple to prepare yet elegant in presentation.
1
Chop the peeled onion into quarter rings.
- Onion: 5 piece
2
Heat oil in a pot, add onion and sauté, stirring occasionally, until soft. During cooking, you can add a little broth (beef or chicken) to prevent the onion from burning. Add flour to the onion and mix.
- Vegetable oil: to taste
- Onion: 5 piece
- Beef stock: 1 l
- Wheat flour: 2 tablespoons
3
Pour the remaining broth into the onion, season with salt and pepper to taste; simmer for 30 minutes.
- Beef stock: 1 l
- Salt: to taste
- Ground black pepper: to taste
4
Towards the end of cooking, add melted cheese (you can replace it with 100 ml of cream if desired) and cook, stirring, until the cheese is fully melted. After that, puree the soup using an immersion blender.
- Processed cheese: 100 g
5
Heat some oil in a pan and fry crushed garlic in it. Remove the garlic. In the garlic oil, fry diced white bread, optionally adding salt and pepper to taste. Transfer the fried bread to a baking sheet and dry it in the oven at 180 degrees for 10-15 minutes.
- Vegetable oil: to taste
- Garlic: 2 cloves
- White bread: 1 piece
- Salt: to taste
- Ground black pepper: to taste
6
Pour the hot soup into bowls and sprinkle with croutons when serving.
- White bread: 1 piece
