20 best soup recipes

35 minutes

23 kcal

5/5 (1)

Onion soup is a legendary French dish. According to one version, the soup appeared in France in the 17th century and was considered the food of the poor, as it consisted of onions, broth and bread crumbs. In a modern interpretation, the classic onion soup is a broth with lots of fried onions, cheese and croutons. How can you prepare something tasty from such a set of products, you ask? It’s very easy, the French generally know how to make a masterpiece out of everything they touch.

The main secret of making onion soup is to simmer the onion itself for as long as possible without overcooking it. Typically, onions are sautéed in a thick-bottomed frying pan in butter or olive oil for about half an hour, and sometimes longer.

Onion soup turns out very rich with a pleasant creamy aroma and delicate taste. And the stretchy cheese with a fresh, crispy baguette will make you eat every last crumb.

Often, for a richer taste, dry white wine is added to the soup, and then infused a little with the lid closed before serving.

There are a huge number of recipes for making onion soup. It may contain potatoes, mushrooms, cream, chicken, various spices, etc. I want to tell you the classic recipe for this delicious soup, which has been prepared in our family for several generations.

Classic French onion soup recipe

Kitchen tools: knife, cutting board, tablespoon, grater, frying pan, silicone brush, small baking dishes.

Ingredients

Step-by-step preparation

First, let's peel the onions.

Did you know? For classic onion soup, white, sweet onions are used to help them caramelize when fried. You can replace it with regular yellow, but in this case you will need to add one teaspoon of sugar.

Cut the onion in half and then chop it into half rings.
Melt the butter in a frying pan, add 2 tablespoons of olive oil and add the chopped onion. If necessary, add a pinch of sugar.
Stirring occasionally, fry the onion over medium heat until it begins to caramelize and acquire a golden color. This process will take you at least 20 minutes.
While the onions are frying, you can prepare the croutons. Cut the baguette into thin slices. Lubricate each piece with olive oil using a brush.
Place the croutons in a heatproof dish and bake for about 5 minutes. You can toast the baguette in a frying pan or in a toaster. For more flavor, you can grate the croutons a little with garlic.
When the onion has become soft and golden, begin adding broth. Pour it in gradually so that the moisture evaporates. It is better to use vegetable or chicken broth, but beef broth is also great. First add 200-300 ml of broth, salt and dried thyme. Stir the onion and wait until the mixture thickens.
Then add the remaining broth, bring to a boil and simmer over low heat so that the soup is not liquid.
When the excess moisture has evaporated and the soup is medium thick, remove it from the heat. At this stage, the soup can already be served, but we will continue to cook it in the oven to get a very tender consistency and a golden cheese crust.
Place the soup in a small baking dish, leaving room for croutons and cheese on top.
Place croutons on top and sprinkle with a generous handful of grated cheese.
We put it in a preheated oven just to melt the cheese.

When the cheese has melted, you can take out our soup.
We decorate our onion soup with dry thyme leaves. The steam from the hot soup will make the smell incredible.

Cooking video recipe

Watch the video on how to properly prepare French onion soup.

Once you try my soup recipe, you will be making it all the time. It warms you up perfectly on cold winter evenings and is perfect for a holiday table as a hot dish.

Don’t miss the recipe for the most delicate and very fragrant and light.
The French are constantly improving their recipes and adding new ingredients. Therefore, if you ask them what the “classic” onion soup recipe is, you won’t get a definite answer. They will all be slightly different, but the same ingredients will remain onions, broth, croutons and cheese.

In the next recipe, I will tell you how to prepare that same French onion soup with a special aroma and an even more enhanced taste with the addition of dry white wine.

Classic onion soup recipe with white wine

Cooking time: 40 minutes.
Number of servings: 2.
Kitchen tools: knife, cutting board, tablespoon, grater, frying pan, baking sheet, small baking dishes.

Ingredients

Step-by-step preparation

Chop the onion into half rings. The classic recipe uses white onions, but you can try making leek soup.
Cut the baguette into small slices.
Grate the cheese.
In a tall, thick-bottomed frying pan, melt the butter and add the onion.
Sauté the onion over low heat for at least 20 minutes. Simmer until the onion turns golden brown.
Next, fry the croutons. The easiest way to do this is in a frying pan or in the oven.
Preheat the oven to 200 degrees. Brush the baguette with olive oil on each side, place on a baking sheet and toast in the oven for a few minutes until crispy.
When the onion has turned golden, add sugar to it and, stirring, fry until it caramelizes.
Gradually add broth and simmer until excess liquid evaporates. The soup should not be liquid, but not too thick.
When the soup is medium thick, add wine and bring the soup to a boil.
Then cover with a lid and cook for another 2-3 minutes.
Season everything with salt and pepper.
Place in small heat-resistant molds, place slices of toasted baguette on top and sprinkle with grated cheese.
Place the soup in a preheated oven until the cheese melts and a delicious cheese crust forms.

Bon appetit!

To make the onion soup according to the classic recipe truly aromatic, the onions need to be sautéed for at least 20 minutes. Therefore, be patient, the process is not quick, but the taste of the soup will be divine.

For soup, choose the best onions. Not all onions taste the same; eating even a slightly sweet one is ideal.
Peel them and cut into thin strips. Cut each half again and chop into thin strips if the onions are large.

To prevent the onions from burning during sautéing, choose a pan with a thick bottom. Having a non-stick coating wouldn't hurt either. If you don’t have such utensils, you can cook the soup in a deep, thick-walled frying pan.
Heat a saucepan over heat and add a knob of butter.

When the oil forms a puddle, add all the onions.

Fry the onion over low heat, stirring constantly with a wooden spatula or spoon, until its color becomes caramel-golden.

While quietly frying the onions, prepare the broth. It can be chicken, beef, vegetable. Heat it up. In principle, when cooked, onions give off such an aroma that they can be seasoned not only with broth, but also with regular boiling water.

Pour a glass of hot broth into the golden onion and evaporate it. That is, keep it on the fire until the broth evaporates.

When you see that there is only one onion left in the pan, and it will be a soft, almost boiled onion, pour in the rest of the broth and simmer the soup to medium thickness.

The soup should be moderately thick, not liquid, it will seem that a little flour was added to it, which means the consistency of the soup is impeccable. At the end, when the soup is ready, season with salt and pepper. It will take about one hour, +/- 15 minutes, to evaporate the liquid and bring the soup to full readiness.

The soup can be served, it is already prepared, but in the classic version it is most often served with a toasted baguette with grated cheese.
Cut the baguette into thin slices and fry either in a dry frying pan (this means frying the bread in a frying pan without oil) or in a toaster. Instead of a baguette, you can take a loaf or white bread.

To follow the classic recipe, you need to pour the soup into fireproof soup bowls that can be placed in a hot oven, or into clay pots.

Chop the cheese, simply put, grate it on a coarse grater. Hard cheese can be any kind, but, nevertheless, it is better to take Emmental or Gruyère.

Soups are an important component of every person's diet. They help you feel full and restore strength. They began to cook about 400 years ago, from the time dishes appeared. However, you should not think that the cooking process was the same as it is now. The cooking method began to be used much later.

First courses began to become widespread only at the end of the 17th century. In Russian cuisine, liquid dishes were usually called stews. The name “soup” began to be used only under Peter I.

Today there are about 150 options, each of which is divided into another thousand types, and also in several variations.

They can be hot - borscht, rassolniki, solyanka, cabbage soup, with various types of meat, fish, vegetables or cereals. Cold liquid dishes are good in the summer heat and are prepared mainly with light broth, water, kvass, and fermented milk products (okroshka, kholodnik, tarator).

However, what they all have in common is that 50% is liquid, the other half is various fillings. The ingredients are a wide variety of products: vegetables, cereals, pasta, fruits, herbs, spices, meat products. It is impossible to say which one is better. Everyone chooses according to their taste, preference and even lifestyle.

On our website you will find simple and understandable recipes for soups both for every day and for the holiday table. Each dish is described step by step with a photo with a detailed set of ingredients, so even a novice housewife will understand everything.

The question that worries many women is how to prepare soup so that it is tasty, healthy, and, of course, does not harm the figure. At the same time, it is necessary that all household members like it.

We have collected a large selection of recipes: Ukrainian borscht, Georgian kharcho, with cheese and crackers, with noodles, mushrooms, various types of fish, seafood - you can’t count it all.

In order for the food to be successful, you must follow the unspoken rules:

vegetable soups are boiled in a small volume of liquid;
meat, especially with smoked meats, will turn out tastier if you cook them in earthenware, porcelain or enamel dishes;
Don’t cook too much - maximum number of servings for 6 people at the rate of 200-400 ml of liquid per serving;
spices, as well as tomato paste, are added at the very end of cooking;
In borscht, potatoes are cut into cubes, in noodle soups - into strips.

If you are watching your weight, then you will probably like vegetarian dishes. Dietary, healthy food is prepared without frying vegetables or adding fatty meats or fish. To make it more filling, cereals or legumes are added to it, and greens are added for flavor.

Only a real housewife can prepare real Ukrainian borscht, but thanks to the detailed description, step-by-step photos and exact recipe, you can easily master this art and delight your loved ones with its rich, unique taste.

It is especially worth highlighting the first courses for children. Every mother has to rack her brains about what to cook so that her baby eats with pleasure. With us this problem will solve itself. On the pages of our website you will find pureed soups for your beloved child from 6 months. As a rule, they are prepared from vegetables, with the addition of cream or milk.

Don't be afraid to experiment, choose new recipes on our website. Your loved ones will certainly appreciate your efforts, because now even the simplest broth will become a masterpiece from the chef.

On the pages of our website you will find other, no less interesting recipes.

To prepare classic pea soup According to this recipe (photo), preparation should begin at least 2 hours in advance. You need to take care of peas in advance. To make it boil faster and better, it should be soaked in cold water for 2 hours, or better yet, overnight.

Classic pea soup recipe

Delicious and nutritious pea soup- This is a dish loved by everyone. We value it not only for its amazing taste, which reminds us of childhood, but also for the availability of ingredients and ease of preparation. All the ingredients needed to prepare this classic dish can be found on markets or store shelves all year round, but it is especially beneficial to include this dish in your winter diet. After all, peas contain proteins that our body needs during the cold months.

In addition, pea soup is a low-calorie dish, which means that with its help the menu of those on a diet can be made more varied. Don't know how to make classic pea soup? Our instructions will help you solve this problem.

Ingredients for pea soup

To prepare classic pea soup we need:

meat broth - 2l;
dry peas - 200 gr;
onion - 1 pc.;
carrots - 1 pc.;
potatoes - 1 pc.;
vegetable oil for frying -20-30 ml.;
bay leaf- 1 PC.;
salt, pepper - to taste;
greenery.

Pea soup recipe

Soak the peas in cold water for at least 2 hours. Before this, you need to sort it out and remove dark grains and plant debris.
Peel potatoes, carrots, onions.
Dice the onion and potatoes.
Three carrots on a medium grater.
Fry the onion in vegetable oil until transparent, add the carrots. Fry until the carrots change color.
Add peas to the boiling meat broth. Cook the broth for 30 minutes.
Add potatoes to the pan. Cook for 10 minutes.
Add onion and carrot dressing. At the time of laying it, both peas and potatoes should be soft and almost completely ready.
Salt the dish to taste, add pepper. Cook for another 5-6 minutes, lastly add the bay leaf and herbs and after a minute turn off the heat.
Classic pea soup ready.