Description
This is not a classic onion soup French cuisine. Maybe it seems not so elegant, but I guess still many people will like. ))
Ingredients
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Meat
-
Onion
4 piece
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Potatoes
2 piece
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Carrots
1 piece
-
Brown sugar
2 Tbsp
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Cognac
30 g
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Cheese
200 g
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Butter
-
Olive oil
-
Garlic
2 tooth
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Flour
2 Tbsp
Cooking
1. Prepare the broth (vegetable or meat). In my case I used the meat of a young pig. The soup is not too oily, not least because we have enough oil.
2. Cut onion half rings. In a pan (or in a saucepan with a thick bottom) put butter, add olive oil and onion and leave to languish on low heat. It is very important that the onion doesn't burn, it is necessary from time to time to stir. The cooking time of onions - at least 40 min.
3. When the onions begin to darken a little, we add cane sugar (can replace conventional).
4. After a few minutes add the brandy. First, stir for 2-3 minutes, then cover with a lid. The procedure must be repeated 2-3 times.
5. After another 10 minutes add the flour, all the time stir.
6. And only for a few minutes until cooked add the garlic.
7. In stock ready add finely porezany potatoes
8. ...and finely grated carrots.
9. Finally add the cooked onions to the broth and leave on low heat for another 5min.
10. Grate hard cheese.
11. Serve soup, topped with grated cheese on top. Of course, also come different ways with toast.
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