Description
His Majesty the Peasant onion soup. Why His Majesty, according to the legend, the onion soup was first cooked up by the king of France Louis XV. Why is the Peasant so Bow - a symbol of the peasantry, which keeps the strength and health of the state, at the same time as cheese (round and yellow like the sun), cream (upper strata), wine (the communion of the Holy spirit) and toast (abundance) denote again the king and the nobles, clergy, aristocrats and merchants, respectively. Different variations of combinations, make this soup extremely tasty and is served in the best restaurants in Paris and Montreal. In the process of cooking the onions dissolves, and we will try to cook and try different options.
Ingredients
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Onion
8 piece
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Broth
3 cup
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Dry white wine
0.5 cup
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Olive oil
1 Tbsp
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Butter
1 Tbsp
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Bay leaf
2 piece
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Cheese
4 slice
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Bread
4 slice
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Thyme
1 tsp
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Marjoram
1 tsp
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Spices
Cooking
Because this food is almost Royal, will add photos of the Royal cavalry for the importance and color.
The main ingredients for our soup.
The most important is the onion, and cook suitable red, yellow and white varieties, you can mix bulbs together. To cut it you need a sharp and small knife as thin as possible, and have to cry at the same time... I as could, tried to cut thinly...
Then the most important part begins - the long boiling of the onions on low heat. Someone advised to add vegetable oil, others butter, others to mix the oil in equal amounts, which I did. The onion lasts an hour, and we must bow all the time to stir and watch that it does not turn brown quickly. Keep the fire small.
After about an hour of sauteed onion becomes Golden brown. I, until onions are prepared, the salad, the recipe of which is download next.
In a large pot add the onions, pour chicken or (again, all variations) or beef both broth, 0.5 cups dry white wine or cognac, sherry, red wine, vermouth, sherry for every taste, add the Bay leaf, thyme, marjoram, parsley, spices, sugar, Canadians love to add a teaspoon of his famous maple syrup or brown sugar, some hot sauce Tabasco or balsamic vinegar, you can also add a tablespoon of cream, and again put on a small fire for 15 minutes.
Our soup is almost ready. Now you have to spill a little portion pots and cover with slices of bread, rubbed on top of cheese. The harder the cheese, the better, and the bread can be a little stale. Put in the oven and look - once the cheese is melted and covered our pot of Golden color, then take out and serve.
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