The king of French cuisine. With spicy caramel aroma and bright, with golden croutons, wrapped delicate cobweb of hot cheese, onion soup perfect.
- Onions – 1 kg
- Butter – 150 g
- Wheat flour – 60 g
- Dry white wine – 250 ml
- Water – 2 liters
- Chicken neck – 1 kg
- Carrots – 1 pc
- Salt – 10g
- Sugar – 10 g
- Dried parsley – 3 g
- Dried thyme – 3g
- Bay Leaf – 4 pieces
- Black pepper peas – 10
- Baguette – 1 pc
- Hard cheese – 100g
Cut the butter into small pieces and put the burn in the oven at 100 degrees. Wash the chicken neck in cold water, allow to dry and place on a baking sheet, the laid parchment. The distance between the necks of 1 cm. Carrots and onions good wash before baking and is not cleared from the skin. Vyymite melted butter, and baking with vegetables necks and place in oven at 200 degrees for 8 minutes. Remove the top film of melted butter and white point, let cool and refrigerate.
Tip: To the soup was not bland, look sharp grades of onions.
Peel the onions and place in the freezer for 15 minutes. So when cutting onions will not pinch the eye. Neck and vegetables Put in an enameled saucepan and cover with water. Season with fragrant spices: pepper, bay leaf, dried parsley, thyme. Bring broth to a boil and simmer for about an hour on low heat. Strain the broth through a sieve ready.
Tip: Cut the onion half-rings, so that the soup he gave a burnt taste.
Chop the onion, salt and mix. It is necessary to let the onion juice. Melt the butter in a pan and place melted onions. Simmer the onions in their own juices for 20 minutes on low heat. When onions change color, become transparent, add 0.5 tablespoons sugar and continue to simmer for another 20 minutes, stirring constantly. Pour 3 tablespoons flour to the onions and fry for 2-3 minutes. Pour the white wine, the alcohol is evaporated off for 5 minutes. Connect broth with onion and flour mixture and cook for another 20 minutes on low heat.
Tip: To the soup was no lumps, add the flour at the end of extinguishing bow.
Cut into pieces of baguette and drain it in the oven for 15 minutes at 180 degrees. Ladle the soup ready in portioned clay pots and place on top of croutons, grated cheese pritrusite. Put in the oven for 15 minutes at 200 degrees. Bake until golden brown cheese.