Quick onion soup

- one of my favorite. It is good for everyone, and the soup turns out to be a feast for the eyes - a thick onion masterpiece that knocks you down with its breathtaking aroma. It has only one drawback, but a significant one: few people have the patience to slowly fry onions for 4 hours. You often write about this, and I myself sometimes refuse to cook onion soup just because I don’t want to kill half a day for this occupation.

But now everything will be different! In front of you is a quick onion soup, the preparation of which will take you half an hour and a tail, including boiling the broth. If anyone can make a delicious onion soup from scratch faster, let me be the first to throw an onion at me! But this soup is really tasty, it has a sweet, rich taste, perfect consistency, and all this is so simple. Of course, if you have time (or a personal chef), you should give preference to the "long" recipe, but now even those who do not have either can enjoy delicious onion soup.

Quick onion soup

Medium

40 minutes

Ingredients

2 servings

for the broth:

1 l. water

2 stalks leek

2 garlic cloves

2 bay leaves

several sprigs of thyme and parsley

4-6 allspice peas

4-6 cloves

for soup:

600 g onions

2 tbsp butter

2 tbsp olive oil

1 tsp flour

1 tsp Sahara

100 ml. guilt

To meet the set standard, you must act quickly, and it is clear that it is impossible to cook good meat in 30 minutes. So, we will cook ... onion broth! To do this, pour water over the coarsely chopped green part of the leek (you must first rinse it thoroughly with running water, and the white part will come in handy for other dishes) and other ingredients of the broth. You can add any vegetable trimmings you have on hand, as long as you have all of the above in the pot. Put it on a strong fire, salt it without fanaticism and cook at a noticeable boil - aromatic substances from vegetables will pass faster into salted, confidently boiling water, and we specially took more water than necessary, since a noticeable part of it will still boil away. After 30 minutes, strain the broth, throwing the vegetables on a sieve and crushing them with a slotted spoon or a ladle - they will give a little more broth, but the most delicious and fragrant.

While the broth is cooking, take care of the onions. Put the stewpan on a fire above medium, add the onion, cut into half rings (so it will release the juices contained in it faster than if cut into feathers) and a couple of pinches of salt. Quickly stir the onion and cover with boiling water so that it is completely covered with water. Let the water boil for 10-15 minutes, and don't forget to stir the onion, because it can burn even before there is no water left in the saucepan. Sauté the onion over medium heat for another 10 minutes, stirring constantly. Add a teaspoon of flour and sugar - the natural sugars found in the onion have not yet had time to caramelize, so you have to help him - mix, pour in the wine, reduce it by half and remove the saucepan from the heat.

Thus, after plus or minus 30 minutes, you will have both fried onions and strained vegetable broth at the same time. Transfer the onion to a small saucepan, cover with the broth and cook for another 10 minutes, so that the flavors and aromas combine and penetrate each other. During this time, you just have time to cook cheese croutons to serve onion soup according to all the rules.

Take white bread or baguette toast (I had an olive bread that I made last week), rub it with garlic, put a slice of cheese on top and put it under the grill for a couple of minutes to melt the cheese. Cheese croutons can be placed on the bottom of the plate in which the soup will be served, or you can first pour the soup into bowls and put the cheese croutons on top. In both cases, the main thing is to generously season the onion soup with freshly ground pepper and eat while it is piping hot.