How to cook onion soup with cheese. Onion soup with cheese. Leek soup

Many writers around the world have paid attention to this dish; it is served in famous restaurants in Paris and many other cities. Well, I chose French, traditional, with cheese and crackers in pots, in chicken broth. True, such traditional recipes There are a great variety, and I chose the most suitable one for myself.

And my fellow traveler said to me a phrase (and he is stingy with such phrases):

“Everything is changing in France, only onion soup remains!”...

Evgeny Yevtushenko, “Onion Soup”

How to cook onion soup in French

We will need:

Onion 1.5 kg
Butter 90 g
French baguette 1
Hard cheese 60 g
Chicken broth 1.5 l
White wine 100 ml
Thyme 5 - 7 sprigs

Preparation:

I used chicken broth (just rich), which I prepared as usual, but added to it, in addition to the usual bay leaf, pepper and parsley, thyme and rosemary (I took it all out at the end of cooking). This seasoning is called “bouquet garni” and, as I read, is an indispensable component when preparing classic onion soup.

Cut the onion into thin quarters or half rings. My onions (as in most recipes) are regular, golden. Sometimes white, red or leeks are used, but perhaps these are still not classic options.

Melt butter in a spacious frying pan or saucepan with a thick bottom (I have an enameled cast iron saucepan)

Simple onion soup recipe provides caramelization of onions . The first step is to immerse the prepared onion in the oil.

Simmer the onion over low heat, stirring occasionally (in total it took me almost two hours).

While the onions are simmering, prepare the bread, cheese and wine. Grate the cheese on a coarse grater, cut the baguette into pieces and dry in the oven (I did this in an air fryer) until golden brown.

Add the wine to the already slightly caramelized onions and heat until it evaporates.

When the wine has evaporated, add a portion of broth (approximately half a liter). Add thyme sprigs (remember to remove them at the end of cooking).

Evaporate the broth, then add another equal portion and evaporate again, and only then pour in the rest. Taste and, if necessary, add salt or pepper and heat the almost finished soup for another ten minutes. Pour the soup into pots or other heat-resistant serving containers.

Place dried baguette pieces (croutons) on top.

It was completed, two of my young relatives came to visit me. I announced that I would treat them to onion soup. Both their faces fell slightly (well, they don’t like onions in soup), but they still didn’t dare to offend me with a refusal and sat down at the table. I don’t know whether they showed artistic abilities or whether my influence influenced detailed story about the merits of the soup, but the dish was eaten and received praise. I hope so anyway. that my girls were sincere. I liked the soup myself, although I can’t judge how traditional it really turned out - I didn’t have a chance to try it from French chefs...

I would be glad if you use this recipe or offer your own.

Bon appetit!

There is a recipe for onion soup in many national cuisines, but only the French managed to reveal the “soul” of a simple vegetable. The onion flavor in this dish is so unexpected that it is worth at least once devoting half a day to preparing real French soup. Find free time, be patient - and the result will exceed all expectations.

Subtleties of the recipe

Probably onion soup was invented by peasants, whose usual products were onions, cheese and bread. The version that the recipe for this dish belongs to the king of France is nice, but unconvincing, because onions were the food of the poor. The phrase “onion soup” evokes in many people associations with the novels of Zola and Balzac, which described the life of hard workers, miners, poor people and other oppressed Frenchmen. It was only in the last century that the recipe for workers’ and peasants’ soup found its way into Parisian restaurants; apparently, that’s when the romantic legend about King Louis, who decided to kill a worm with a dish of his own making, appeared.

The usual recipe for French onion soup with cream cheese, in addition to the main ingredients, includes dry white wine, baguette croutons and broth - meat or vegetable. The ingredients are simple, and the soup acquires its unusual taste thanks to long sautéing. Thin onion half rings are fried in butter over low heat, becoming golden brown, soft and sweet.

Onion soup cannot be prepared for future use; its taste appears in the first 15 minutes after cooking and is lost when heated. It is best to cook the soup not in a saucepan, but in pots, and eat it hot.

At first glance, the recipe for soup with melted cheese is simple, but it can be ruined by violating the order of preparation. In all variations on the theme of onion soup, the general rules apply:

Beef, chicken or vegetable broth with spices is suitable for the soup.

Alcoholic drinks add a special flavor to the dish. This is usually dry white wine, but there are recipes with cognac, semi-sweet wine and sherry. The alcohol should dissipate during the cooking process, retaining its own taste and highlighting the aroma of the soup.

You can serve the croutons separately, placing them on the bottom or placing them in an already filled plate. The bread must be well dried so that it does not soften too quickly.

French Onion Soup with Cream Cheese Recipe

Cooking time – 5 hours. Number of servings – 2.

We will cook soup using processed cheese broth, try to buy the best - the freshest and highest quality. In addition to cheese, we need:

Onions – 1-1.2 kilograms.

Butter – 50 grams.

Flour – 1 teaspoon.

Broth – 4 cups.

Dry white wine – half a glass.

Prepare for the broth :

Processed cheese – 100 grams.

A bunch of thyme and parsley.

A couple of bay leaves.

Black peppercorns - 4 pieces.

For croutons :

Baguette – 4 slices.

Garlic - 1 clove.

Grated hard cheese - half a glass.

Cooking onion soup

1. Let's start by preparing the main ingredient - onions. Remove the stems from the peeled onions, cut them in half (lengthwise) and thinly slice them into feathers. The recipe recommends moving along the fibers for this. Such slicing is justified in this case, since the onion will undergo long-term processing, and the undamaged fibers will retain their shape and evenly share the juice.

2. Heat the butter in a deep saucepan until it just melts.

3. Place all the onions in a saucepan and set the heat to medium. Our goal at this stage is to get maximum onion juice. Cover the saucepan with a lid and stir the onion every 10 minutes. After an hour, the onion will have reduced in volume by half, and the bottom of the vessel will be covered with juice.

4. Now we need to evaporate the juice. Remove the lid and stir the onion so that it does not burn. This process will take at least an hour. The onion will become even smaller and the liquid will evaporate. By the end of this stage, the onions will be brownish, but quite light.

5. The next task is to lure the sugar out of the onion. It’s hard to believe, but onions are one of the sweetest vegetables. Reduce the heat to low and continue stirring the contents of the saucepan every 10 minutes. Under no circumstances should you allow it to burn, otherwise the soup will turn out bitter and unsightly.

6. The signal for the end of sauteing will be the evaporation of the liquid and complete absorption of the oil. This procedure requires time and patience, but the result will justify the effort.

7. Try the onion. If it does not seem sweet, and this depends on the variety, you can add a teaspoon of granulated sugar or powder. Manipulating the bow takes about 4 hours.

8. During sautéing, find time for the broth. Pour 800 ml of water into the pan, when it boils, lower the tied bunch of herbs and peppercorns, after 10 minutes - Bay leaf. Let it simmer for 5 minutes and remove everything from the pan. We handle the processed cheese by cutting it, dropping it into the boiling broth, stirring it from time to time until the cheese has completely dissolved.

9. Place the onion in a preheated pan with thick walls and sprinkle it evenly with flour. Stir until the flour is combined with the onion.

10. Pour in the wine and stir the contents of the pan until the smell of alcohol disappears.

11. Pour the broth into the onion, stir and let it boil.

12. Reduce the heat to low, leave to simmer for an hour, taste at the end and add salt to taste.

13. At this time, prepare the croutons. Cut the baguette into slices and toast them in the oven until the crust turns golden. Rub warm, dried bread with garlic.

14. The soup is ready. Pour it into plates, put croutons on top and sprinkle everything with grated cheese.

Start your meal immediately - the soup should not get cold.

We wish you new and wonderful taste experiences!

Onion soup is an unusual dish, but very appetizing. Even those who don’t like the spicy vegetable in its pure form like it, because in this soup its bitterness and spiciness are absolutely not felt. This soup is often served with white bread croutons.

How to make onion soup at home

Onion soup, a simple recipe for which is accessible to everyone, can be quickly prepared at home. The task is not difficult, and therefore even a beginner can cope with it. And the recommendations below will help make the food as tasty as possible.

It is important not just to fry the onion, but to bring it to the point of caramelization.
To make the caramelization process faster, sometimes sugar is added to the pan.
You need to simmer the chopped onion over low heat, stirring occasionally.
You can prepare delicious onion soup using plain water, chicken or beef broth.

The classic onion soup, the recipe for which is presented below, belongs to French cuisine. The dish turns out incredibly light, but at the same time very satisfying and appetizing. IN original version use beef broth, it gives the dish a special taste. And the aroma will be given to the dish by thyme leaves.

Ingredients:

white salad onion – 1 kg;
butter – 60 g;
beef broth – 1 liter;
thyme – 7 sprigs;
baguette;

Preparation

Melt butter in a frying pan and fry onions in it.
Pour in 250 ml of broth.
When it has evaporated, pour in another 250 ml and continue the evaporation process again, adding thyme leaves.
Pour in the remaining broth and cook to obtain a medium-thick soup.
The baguette is cut into pieces and dried in a toaster.
Pour the soup into pots and sprinkle with cheese.
Place croutons on top, sprinkle with cheese and place in the oven.
Once the cheese has melted, the onion soup is ready.

Fans of various creamy soups will love the pureed onion soup. Its delicate texture, light aroma and satiety will win the heart of even the most fastidious gourmet. And thanks to the fact that all the components are ground in a blender, few will be able to determine what lies at the heart of the savory dish.

Ingredients:

onion – 1 kg;
processed cheese – 100 g;
flour – 2 tbsp. spoons;
beef broth – 800 ml;
sugar - a pinch;
garlic – 2 cloves;
white bread croutons;
vegetable and butter.

Preparation

Fry the onion in a mixture of oils until soft.
Add flour and stir.
Add the onion, sprinkle with sugar, pepper and stir.
Pour in the broth and cook for half an hour.
Add grated cheese and cook until it melts.
The finished soup is pureed, covered and allowed to brew.
They serve onion.

Leek soup is very easy to prepare; it turns out tender and light. If desired, you can also add carrots to it for brightness. Instead of water, vegetable broth or meat is quite suitable. Like other onion soups, this delicacy is optionally supplemented with white bread croutons.

Ingredients:

leek – 700 g;
garlic – 1 clove;
potatoes – 700 g;
onion – 1 pc.;
water – 2 liters.

Preparation

Potatoes, onions, garlic and leeks are cut into cubes.
Place vegetables in boiling water.
Cook over medium heat for half an hour, stirring.
A simple onion soup is pureed, salted, peppered and served.

Green onion soup is made unusual by adding starch to it. This component gives the dish thickness, and the eggs make it filling. To green onions did not change the color, it is added at the very end. Then it will retain more vitamins. Chopped dill will also come in handy in this dish.

Ingredients:

chicken broth – 1.2 liters;
carrots – 1 pc.;
corn starch - ¼ cup;
eggs – 2 pcs.;
green onions - 1 bunch.

Preparation

Pour broth into the pan, add chopped carrots and cook until tender.
Starch is diluted in cold water, pour into the broth, bring to a boil.
Beat the eggs in a bowl and pour into the soup in a thin stream, stirring.
Add chopped green onions and serve the onion soup to the table.

Onion soup with melted cheese - recipe

With onions - this is one of those dishes when, from a minimal set of available products, a delicacy emerges that is worthy not only of a simple home dinner, but also of a restaurant menu. It is better to use paste-like processed cheeses for it, then they will dissolve in the broth very quickly.

Ingredients:

chicken broth – 3 liters;
onion – 700 g;
butter – 40 g;
sugar – 2 teaspoons;
processed cheese – 300 g;
salt, red and black peppercorns.

Preparation

The onion is chopped into half rings.
Melt butter in a saucepan, add sugar and stir.
Dip the onion into the resulting caramel, add salt, pepper and simmer until light brown.
Dip the onion into the broth and cook for 10 minutes.
Add cream cheese and cook until melted.

Onion soup with wine - recipe

Onion soup with white wine, the recipe for which is presented below, is an unusual but very appetizing delicacy. The addition of white wine gives it a piquant flavor. In the finished dish, the smell of alcohol is not felt at all, but the taste is unusual. It is better to use vegetable broth for this soup.

Ingredients:

onion – 700 g;
butter – 50 g;
olive oil – 3 tbsp. spoons;
garlic – 4 cloves;
sugar – ½ teaspoon;
dry white wine – 300 ml;
broth - 1.2 liters;
French baguette – half;
cheese – 250 g.

Preparation

Spray the baking tray olive oil, lay out the garlic. Place the slices of bread and bake for 25 minutes.
Heat the butter together with the vegetable oil. Add chopped onion, garlic, sugar and cook, stirring, until the onion begins to caramelize.
Pour in white wine and broth, salt and pepper. After boiling, reduce the heat to low and cook for 1 hour.
Pour the aromatic onion soup into pots, place croutons on top, sprinkle with a layer of grated cheese and bake until the cheese turns golden brown.

Onion soup with turkey

Onion soup, the recipe for which is presented below, can be prepared not only with turkey, but also with chicken fillet, it will be no worse. It is better to use dry white wine, and soy sauce– classic without additives. From the specified number of components you will get 4-5 servings of a delicious, aromatic delicacy.

Ingredients:

bouillon cube – 2 pcs.;
water – 1 liter;
turkey fillet – 300 g;
onions – 4 pcs.;
white wine – 100 ml;
green onion – 1 bunch;
soy sauce – 50 ml;
vegetable oil, butter - 2 tbsp. spoons;
garlic – 1 clove.

Preparation

Fry the fillet for 10 minutes and cool.
Chop the onion, chop the green onions and garlic.
Melt the butter and, stirring, fry the garlic in it for 2 minutes, add green and onions and cook for 5 minutes.
Bouillon cubes are diluted in 1 liter of water.
The resulting broth is poured over the vegetables, soy sauce is added, brought to a boil, and wine is poured into the soup.
The meat is cut into strips, added to onion soup, removed from the heat and poured into plates.

Onion soup with mushrooms

Lenten onion soup – perfect solution not only for people who fast, but also for vegetarians. The addition of mushrooms adds satiety to the dish, as it is an excellent source of protein. In this case, fresh champignons are used. But other mushrooms will also work. You can safely take even frozen and dry ones.

Ingredients:

champignons – 100 g;
onions – 4 pcs.;
loaf - 4 slices;
salt, pepper, nutmeg;
water – 1 glass;
vegetable broth – 700 ml.

Preparation

Mushrooms are chopped, poured with water, salted, brought to a boil, and cooked for 10 minutes.
Chop the onion into half rings and fry for 20 minutes.
Pour in the broth, bring to a boil and cook for half an hour.
Add mushrooms with broth, salt, pepper, season with nutmeg, bring to a boil and turn off.

Onion soup in a slow cooker - recipe

The slow cooker is famous for the fact that soups in it turn out especially tasty. This is achieved due to the fact that a constant temperature is maintained in it, and the products are evenly stewed. It is better not to fry the onions in a slow cooker, but to bring them to the desired caramel state in the “Stew” mode.

Soup with melted cheese has a pleasant cheese and milk taste. However, not everyone will like this soup. There are people who don't like dairy products. However, there are many more cheese and milk lovers. The main ingredients of this soup are processed cheese, water, salt and pepper to taste, mushrooms if desired, onions, carrots, potatoes, etc. Mushrooms give the cheese soup a rather rich taste and incredible aroma.

It is better not to throw the whole processed cheese into boiling water, but to cut it into small cubes. This way it will boil faster and the soup will be more tender. To make the aroma of the cheese soup brighter, just before serving, grind the cubes of processed cheese in a mortar with garlic and herbs, then add the resulting mixture to the finished dish.

Cheese soup with chicken will take a little longer to prepare, but the broth will be richer and more substantial. And your loved ones will always be happy with this chicken soup with cheese. There is also a vegetarian recipe for soup with processed cheese, which is ideal for people who maintain a healthy lifestyle and do not eat meat and fish. Soup with melted cheese and onions, served with croutons and herbs to taste.

Let's look at a few simple and tasty soup recipes, where the main ingredient is processed cheese.

How to make soup with melted cheese - 15 varieties

Onion soup will brighten up any dull everyday life with its amazing taste, aroma and crispy croutons, which should be added to it according to the traditional recipe.

Ingredients:

onion(10 pieces);
2.5 liters of water;
500 grams of chicken;
1 carrot;
50 g butter;
2 tbsp. l sugar;
salt, pepper to taste.

Preparation:

Cook chicken broth with one carrot and one onion for an hour and a half; strain the broth, remove the chicken for use in other dishes;

Peel the onion and cut into medium half rings;

Heat 50 g of butter in a saucepan, add a couple of tablespoons of granulated sugar and stir until caramel is obtained;

Pour the onion into the resulting mass, add salt and pepper to taste;

Fry the onion until a shade of caramel forms and add to the broth;

Cut 450 g of processed cheese into cubes and dissolve in broth;

Cook until done for 15 minutes.

Soup with cream cheese, chicken and mushrooms is a complete set for the perfect soup, consisting of the most delicious ingredients. Such a dish will not last long on the table and will be quickly eaten by your household.

Ingredients:

mushrooms - 300 grams;
chicken fillet - 500 grams;
processed cheese;
spices;
potato;
onions and carrots;
vegetable oil;
three processed cheeses;

Preparation:

Place a pan of water on the fire, chop and add potatoes; chop the fillet and fry in a frying pan;

Chop the mushrooms and onions, grate the carrots;

We send the meat to the soup;

Fry the onions and carrots and add to the pan, add the mushrooms, chop and add the cheese;

Bring the soup to readiness.

You need to buy soft processed cheeses, good quality, fresh.

Mushroom soup has amazing taste qualities, smell forest mushrooms and cheese. The recipe for this soup is suitable for real gourmets.

Ingredients:

250-300 grams of mushrooms;
processed cheese 200 grams;
spices;
potato;
butter;
carrot;
onions and garlic, herbs.

Preparation:

Chop and wash the mushrooms, finely chop the onion, fry the mushrooms and onions in butter until tender with spices;

We cut the potatoes and put them in a saucepan, fill them with two liters of water; add onions and mushrooms;

Fry the grated carrots in butter and add them to the soup; add processed cheese, herbs and garlic;

Stir until the cheese is completely melted and serve.

Original french recipe Soup with processed cheese and seafood will add a touch of the sea to your ordinary, boring diet. And bright shrimp will delight the eye and fill an ordinary dinner with magic.

Ingredients:

processed cheese - 3 pieces;
2 liters of water;
shrimps;
butter;
carrot;
potato;
dill greens;
garlic;
spices.

Preparation:

Bring water in a saucepan to a boil;

Prepare frying of onions, carrots and garlic;

Grate the processed cheese on a fine grater and slowly add it to the vodka, stirring well;

Add potatoes, pour boiling water over shrimp;

Add the greens, place the shrimp on a plate before serving and pour in the soup.

It is better to purchase shrimp fresh or frozen, but not boiled with seasonings, in order to preserve their taste and aroma, the softness of the meat, and color. It is best to choose cheeses with a high percentage of fat content so that the taste of the broth is rich.

Vegetarian nutritious cheese soup will fill up supporters healthy image life energy, will delight you with its bright taste and aroma, and will also help you lose weight and not gain extra calories.

Ingredients:

2 potatoes per 1 liter of water;
1 onion and 1 carrot;
greens and garlic;
100 grams of processed cheese.

Preparation:

Place the chopped potatoes into boiling water;

Add chopped onion and grated carrots;

Drop in and stir in the melted cheese, chopped garlic and herbs.

The smaller the cuts the components of a light soup are, the tastier it will be when served. You can puree the soup in a blender and make an original and delicate cream soup.

Homemade chicken soup with melted cheese

Broth soup with green onions and cheese will warm your loved ones with its homemade taste, is easy to prepare, and has a delicate aroma.

Ingredients:

green onions;
dill;
liquid processed cheese;
chicken and potatoes;
spices to taste.

Preparation:

cut the chicken into thin cubes, transfer to a saucepan and fill with water;

after boiling, add chopped potatoes and cook until tender; add spices to taste;

add melted cheese to the soup, stir thoroughly; Serve the soup, sprinkling with herbs.

Delicate, creamy soup with cream and cheese is an excellent dish in cold weather. A cheerful, joyful color can lift your spirits, and a pleasant taste can preserve good location spirit for the whole day.

Ingredients:

potatoes - 2 pcs.;
onion - 1 pc.;
carrots - 1 pc.;
processed cheese - 1 pc.;
hard cheese - 50 g;
cream - 50 gr.;
white bread croutons;
greens to taste.

Preparation:

Finely chop the potatoes and place them in boiling water;

Add salt and pepper to taste;

Bring the potatoes until cooked, pour in the cream;

Simmer the onions and carrots in a frying pan until golden brown;

Three grate both types of cheese;

Add fried vegetables and cheese to the soup, chop the herbs, and decorate with white bread croutons when serving.

If you add bacon to cheese soup, it will add zest to the dish, making it unusual, with bright taste and smell.

Ingredients:

120 grams of butter;
0.5 kg of potatoes;
250 grams of carrots;
350 grams of onion;
400-500 g cheese;
1 liter of chicken broth;
0.5 liters of low-fat cream;
250 ml dry white wine;
bacon to taste.

Preparation:

Melt butter in a saucepan over low heat;

Add chopped onion;

We send grated carrots there;

Fry vegetables for 5 minutes;

Add potatoes and mix thoroughly;

Add salt and spices to taste, add chicken broth and cook for 15-20 minutes;

Cut and fry the bacon, remove the pan from the heat and use a blender to puree the soup;

Return the soup to the stove and add wine and cream, add cheese to the soup and stir, garnish with bacon when serving.

Cream should be used with a small percentage of fat content, no more than 10%, so that the soup is not too fatty.

Fish soup with cheese - healthy and tasty dish. The soup turns out rich, aromatic, and the cheese goes well with fish. You can cook this soup in a saucepan, but in a slow cooker it will be more convenient and much healthier.

Ingredients:

salmon - 300 g;
potatoes - 2 pcs.;
carrots - 1 pc.;
processed cheese - 250 g;
onion - 1 pc.;
olive oil - 2 tbsp. spoons;
purified water - 2 liters;
spices to taste.

Preparation:

Finely chop the onions and carrots, then place them in a heated frying pan;

Remove bones from fish and cut into pieces;

Wash the potatoes, peel them and cut them into cubes;

Place the chopped red fish in the frying pan with the vegetables;

Place the potatoes in the pan vegetable stew with fish, soft processed cheese; cook over low heat for 25 minutes, stirring with a spoon so that the cheese dissolves in the water and does not stick to the bottom;

Add spices to taste and prepare the soup for serving.

Great quick recipe hearty, tasty, meat soup for lovers of tender veal.

Ingredients:

beef - 200 g;
1 onion and 1 carrot;
lemon and herbs for decoration;
foot - 50 g;
processed cheese - 1 pc.

Preparation:

Boil the chopped beef over medium heat for half an hour;

Add onions and carrots;

Noodles, cheese and cook until done.

Delicious soup with melted cheese and ham will delight you any day.

Ingredients:

1 onion, 5 potatoes;
250 grams of ham;
3 tbsp. spoons of flour;
1 tbsp. milk;
250 grams of processed cheese;
spices to taste.

Preparation:

Chop the potatoes, onions and ham and pour into a saucepan, add water and boil until tender;

Mix flour with milk and pour into soup;

Add chopped or grated cheese.

Inexpensive, a budget option hearty cheese soup from what you have on hand.

Ingredients:

400 grams of potatoes;
2 liters of water;
1 onion and 1 carrot;
300 grams of sausage;
2 processed cheeses and spices.

Preparation:

Cut and boil the potatoes;

We fry onions and carrots and add them to the soup;

Separately fry the sausage and send it next;

Dissolve the cheese in the boiling soup and cook until tender.

Original recipe for cheese soup with healthy pumpkin and the rich aroma of bacon can surprise even the most selective gourmet.

Ingredients:

3 processed cheese;
250 grams of pumpkin;
2 potatoes;
50 grams of butter;
1 onion;
greens and bacon to taste.

Preparation:

Dissolve chopped processed cheese in the broth;

Add potatoes and pumpkin pulp;

Fry onion and bacon in a frying pan;

Once ready, blend the soup with a blender and add the bacon and onions.

A version of a cheap soup with a nutritious taste of cheese, sausages and vegetables.

Ingredients:

4.5 potatoes;
1 onion and 1 carrot;
4 processed cheese;
3 sausages;
a tablespoon of sunflower oil.

Preparation:

Cut the potatoes into cubes and place in boiling water;

Fry onions and carrots in a frying pan;

Then separately fry the sausages, cut into slices;

Add fried meat and sausages to the soup, cut the cheese into pieces, stir and cook until tender.

Bright cheese and tomato soup will decorate any table; it is prepared with meat broth.

Ingredients:

1.5 liters of meat broth;
half a glass of rice;
100 grams of tomato paste;
400-500 grams of chopped tomatoes;
3 processed cheese;
herbs and spices.

Preparation:

Add rice, tomato paste, tomatoes to the boiling broth and simmer for 15 minutes;

Cut the cheese into cubes and dissolve in the soup;

Add herbs and salt.

The taste of the usual first course can be made much more original if you add processed cheese cut into cubes. To understand how the dish is prepared, it is suggested that you familiarize yourself with common recipes.

Mushroom soup with processed cheese: preparation nuances

The recipe will be especially useful for people who adhere to vegetarianism.

The dish is obtained with pronounced taste and rich broth:

200-300 g of champignons or fresh forest beauties are thoroughly washed in running water and cut into small pieces. Remove the husk from a large onion and finely chop the vegetable. Mushrooms and prepared onions are fried in heated butter or vegetable oil. When the ingredients are sufficiently browned, add your favorite ground spices, such as black pepper. Continue to simmer the mixture for another 10 minutes, covering with a lid;
A couple of peeled potato tubers are cut into thin strips and placed in a saucepan. 1.5-2 liters of water are poured into it. Boil potatoes over high heat. When the water boils, reduce the heat to medium;
Transfer the onion-mushroom mixture into a saucepan. The ingredients will have to simmer at medium heat for another 15-20 minutes;
Meanwhile, heat a little oil in a frying pan and fry the grated carrots until golden brown. It is better to cook it separately, in which case the soup will get a pleasant light orange hue. The fried carrots are also transferred to the pan;
You can also boil rice, just 1-2 tablespoons. Add it to mushroom soup rinsing thoroughly, removing starch, which is rich in cereals;
Add processed cheese, 200 g, dill and a couple of chopped cloves of garlic. When the cheese is completely melted, you can remove the pan from the stove.

The aroma will be much brighter if you take the time and grind the processed cheese, chopped garlic and chopped herbs in a mortar. The resulting mass is used to season the finished dish.

How to make easy chicken soup with cream cheese

Of course, the recipe for soup with chicken and cream cheese will take more time, since you will first have to prepare the broth.

However, the result will be a delicious first course that your family will always be happy with:

500 g of chopped chicken is poured with 2.5 liters of cold water. Place the pan over high heat and continue to boil the chicken for 30-40 minutes. About 5 minutes before it’s ready, add salt to taste, a few grinds of black pepper, and a couple of bay leaves. At the end of cooking, pour the broth into a clean saucepan, filtering through a fine sieve, and put it back on the stove;
500 g of potatoes are chopped into cubes and placed in the broth. After the liquid boils, you need to cook the potatoes for another 10-15 minutes;
During this time, rub the carrots through a coarse grater and finely chop the onion. The ingredients are fried in hot butter;
As soon as the potato pieces become soft, add the carrot and onion mixture to the chicken broth. After 2-3 minutes, add 200 g of processed cheese, previously cut into small pieces. The finished soup is generously sprinkled with chopped green onions. The chicken meat is removed from the bones and placed into portioned plates when serving.

You can pre-freeze the cheese curds and grate them. In this case, cheese along with green onions is added to each plate. The crumbs of cheese slowly melting in the soup are a curious sight that children especially enjoy.

Classic recipe for French soup with cream cheese

This cream cheese soup is perfect for vegetarian as well as dietary nutrition:

Heat 1 liter of water in a saucepan. Place 2 finely chopped potato tubers into boiling water;
After 5 minutes, finely chopped onion and grated carrots are added to the pan. There is no need to fry the vegetables;
When the ingredients become soft, add 100 g of processed cheese to the dish. After it has dissolved, add a finely chopped clove of garlic and cilantro.

A small nuance - the finer the ingredients are chopped, the tastier the finished French soup turns out. The dish can be served with crispy croutons. You can puree the prepared ingredients into a puree. The result is an incredibly appetizing puree soup flavored with melted cheese.

A gourmet find: onion soup seasoned with melted cheese

The main ingredient in this dish is onions. A saucepan with a volume of 2-2.5 liters will require about 10 medium heads:

First, boil 500 g of chicken, an onion and one carrot for about 1.5 hours. As soon as the liquid begins to boil, close the saucepan with a lid and reduce the heat to low. The broth should simmer, not bubble. The finished broth is filtered. Chicken is used for other dishes;
Peel the onions and cut into not too thin half rings. 40-50 g of butter are dissolved in a saucepan. When the oil is hot enough, add a couple of tablespoons of sugar to it. Continue heating the ingredients, stirring until caramel forms;
Dip chopped onion into the resulting caramel, add salt and pepper, using red and crushed black pepper. It is necessary to simmer the onion until a beautiful caramel shade is obtained and the volume is reduced by about 2 times. Transfer the onion to the broth, continuing to cook for 10 minutes;
400 g of processed cheese is cut into cubes, diluted with hot broth and poured into a saucepan. Continue cooking the dish over low heat for about 10 minutes.

Spices can be used to taste. Onion soup is served with bread croutons and chopped herbs.

Soup with melted cheese and cream - a real fairy tale

This dish is rightfully considered incredibly tender. If you are preparing soup for adults only, you can replace 200 ml of water with dry white wine.

In this case, the dish will become a real work of culinary art:

2 tubers of peeled potatoes are poured with 1.5 liters of cold water. The pan is placed on a heated stove. When the liquid boils, add some salt and continue boiling the potatoes for another 15-20 minutes;
It is advisable to prepare other ingredients during this period of time. The onion is chopped, the head of garlic is peeled and passed through a press. You can first remove the skin from the pepper by placing it in a preheated oven until scorched;
Onions and half of chopped garlic are fried in dissolved butter. Season the roast with a spoon wheat flour and continue to heat the mixture, stirring constantly, until a slight nutty smell appears. The prepared mixture is poured into a glass of 25% cream. It is necessary to achieve a uniform consistency;
When the mixture thickens, transfer it to a saucepan, adding a pinch of chopped nutmeg, a handful of chopped dill, parsley, thyme, and salt to taste. The dish continues to cook on low heat;
Peeled bell peppers are finely chopped and also added to the pan. 200 g of processed cheese is crushed and dipped into the broth. The creamy soup is kept on the stove until the ingredient is completely dissolved. The dish is served with small bread crumbs.

There are many recipes for preparing original first courses seasoned with processed cheese. It is possible that a housewife with an extraordinary imagination will be able to invent her own unique culinary masterpiece.

mjusli.ru

Onion soup - delicious French recipes

How to make onion soup at home

It is important not just to fry the onion, but to bring it to the point of caramelization.
To make the caramelization process faster, sometimes sugar is added to the pan.
You need to simmer the chopped onion over low heat, stirring occasionally.
You can prepare delicious onion soup using plain water, chicken or beef broth.

French onion soup

The classic onion soup, the recipe for which is presented below, belongs to French cuisine. The dish turns out incredibly light, but at the same time very satisfying and appetizing. The original version uses beef broth, which gives the dish a special taste. And the aroma will be given to the dish by thyme leaves.

white salad onion – 1 kg;
butter – 60 g;
beef broth – 1 liter;
thyme – 7 sprigs;
baguette;

Melt butter in a frying pan and fry onions in it.
Pour in 250 ml of broth.
When it has evaporated, pour in another 250 ml and continue the evaporation process again, adding thyme leaves.
Pour in the remaining broth and cook to obtain a medium-thick soup.
The baguette is cut into pieces and dried in a toaster.
Pour the soup into pots and sprinkle with cheese.
Place croutons on top, sprinkle with cheese and place in the oven.
Once the cheese has melted, the onion soup is ready.

Onion soup puree

onion – 1 kg;
processed cheese – 100 g;
flour – 2 tbsp. spoons;
beef broth – 800 ml;
sugar - a pinch;
garlic – 2 cloves;
white bread croutons;
vegetable and butter.

Fry the onion in a mixture of oils until soft.
Add flour and stir.
Add the onion, sprinkle with sugar, pepper and stir.
Pour in the broth and cook for half an hour.
Add grated cheese and cook until it melts.
The finished soup is pureed, covered and allowed to brew.
Serve onion cheese soup with croutons.

Leek soup - recipe

Leek soup is very easy to prepare; it turns out tender and light. If desired, you can also add carrots to it for brightness. Instead of water, vegetable broth or broth made from chicken or meat is quite suitable. Like other onion soups, this delicacy is optionally supplemented with white bread croutons.

Potatoes, onions, garlic and leeks are cut into cubes.
Place vegetables in boiling water.
Cook over medium heat for half an hour, stirring.
A simple onion soup is pureed, salted, peppered and served.

Green onion and egg soup

Green onion soup is made unusual by adding starch to it. This component gives the dish thickness, and the eggs make it filling. To prevent green onions from changing color, they are added at the very end. Then it will retain more vitamins. Chopped dill will also come in handy in this dish.

chicken broth – 1.2 liters;
carrots – 1 pc.;
corn starch - ¼ cup;
eggs – 2 pcs.;
green onions - 1 bunch.

Pour broth into the pan, add chopped carrots and cook until tender.
Starch is diluted in cold water, poured into the broth, and brought to a boil.
Beat the eggs in a bowl and pour into the soup in a thin stream, stirring.
Add chopped green onions and serve the onion soup to the table.

Onion soup with melted cheese - recipe

Processed cheese and onion soup is one of those dishes when, from a minimal set of available products, a delicacy emerges that is worthy not only of a simple home lunch, but also of a restaurant menu. It is better to use paste-like processed cheeses for it, then they will dissolve in the broth very quickly.

chicken broth – 3 liters;
onion – 700 g;
butter – 40 g;
sugar – 2 teaspoons;
processed cheese – 300 g;
salt, red and black peppercorns.

The onion is chopped into half rings.
Melt butter in a saucepan, add sugar and stir.
Dip the onion into the resulting caramel, add salt, pepper and simmer until light brown.
Dip the onion into the broth and cook for 10 minutes.
Add cream cheese and cook until melted.

Onion soup with wine - recipe

onion – 700 g;
butter – 50 g;
olive oil – 3 tbsp. spoons;
garlic – 4 cloves;
sugar – ½ teaspoon;
dry white wine – 300 ml;
broth - 1.2 liters;
French baguette – half;
cheese – 250 g.

Sprinkle a baking sheet with olive oil and lay out the garlic. Place the slices of bread and bake for 25 minutes.
Heat the butter together with the vegetable oil. Add chopped onion, garlic, sugar and cook, stirring, until the onion begins to caramelize.
Pour in white wine and broth, salt and pepper. After boiling, reduce the heat to low and cook for 1 hour.
Pour the aromatic onion soup into pots, place croutons on top, sprinkle with a layer of grated cheese and bake until the cheese turns golden brown.

Onion soup with turkey

Onion soup, the recipe for which is presented below, can be prepared not only with turkey, but also with chicken fillet, it will be no worse. It is better to use dry white wine, and classic soy sauce without additives. From the specified number of components you will get 4-5 servings of a delicious, aromatic delicacy.

bouillon cube – 2 pcs.;
water – 1 liter;
turkey fillet – 300 g;
onions – 4 pcs.;
white wine – 100 ml;
green onion – 1 bunch;
soy sauce – 50 ml;
vegetable oil, butter - 2 tbsp. spoons;
garlic – 1 clove.

Fry the fillet for 10 minutes and cool.
Chop the onion, chop the green onions and garlic.
Melt the butter and, stirring, fry the garlic in it for 2 minutes, add green and onions and cook for 5 minutes.
Bouillon cubes are diluted in 1 liter of water.
The resulting broth is poured over the vegetables, soy sauce is added, brought to a boil, and wine is poured into the soup.
The meat is cut into strips, added to onion soup, removed from the heat and poured into plates.

Onion soup with mushrooms

Lenten onion soup is an excellent solution not only for people who observe fasting, but also for vegetarians. The addition of mushrooms adds satiety to the dish, as it is an excellent source of protein. In this case, fresh champignons are used. But other mushrooms will also work. You can safely take even frozen and dry ones.

champignons – 100 g;
onions – 4 pcs.;
loaf - 4 slices;
salt, pepper, nutmeg;
water – 1 glass;
vegetable broth – 700 ml.

Mushrooms are chopped, poured with water, salted, brought to a boil, and cooked for 10 minutes.
Chop the onion into half rings and fry for 20 minutes.
Pour in the broth, bring to a boil and cook for half an hour.
Add mushrooms with broth, salt, pepper, season with nutmeg, bring to a boil and turn off.

Onion soup in a slow cooker - recipe

Chopped onions and garlic are placed in a bowl and poured with oil, and cooked in the “Stew” mode until caramelized.
Add flour and knead.
Pour in the broth and bring to a boil in the “Soup” mode.
Toast croutons in a toaster, rub them with garlic and sprinkle with cheese.
Pour onion soup into a slow cooker ceramic dishes and put a couple of croutons in it.
Cover with foil and place in an oven preheated to 200 degrees for 5 minutes.

womanadvice.ru

Onion soup with cream cheese

Onion soups belong to French cuisine. There are many different ways making onion soup. One of the most delicious and simple options onion soup is a soup to which processed cheese is added. It gives the onion soup a special delicate note. In addition, this one is being prepared tasty soup It’s simple, and therefore every housewife can prepare it.

Onion soup with potatoes and melted cheese

onions – 2-3 pcs.;
potatoes – 3 pcs.;
carrot - 1 pc.;
processed cheese – 200 gr.;
greenery;
vegetable oil;
salt and pepper - to taste.

Pour a liter of water into a saucepan and boil. Peel the onion and cut into cubes or half rings. Fry the onion until soft in vegetable oil, then add the grated carrots and fry until golden brown.

Peel the potatoes and cut into cubes. When the water boils, add the chopped potatoes to the pan. When the soup comes back to a boil, add the fried vegetables and melted cheese.

After adding salt and pepper, cook the soup until the potatoes are ready. Pour the finished soup into bowls and sprinkle with chopped herbs.

Onion soup with melted cheese and chicken broth

onions – 10 pcs.;
chicken breast – 3 pcs.;
butter – 40 gr.;
processed cheese – 400 gr.;
carrot – 1 pc.;
red peppercorns - to taste;
salt - to taste;
allspice - to taste;
sugar – 2 tsp.

Wash the chicken breasts and place in a pan. Fill with water. Add peeled whole carrots and onions. Cook the broth until the meat is cooked, periodically skimming off any foam that forms. Don't forget to salt the broth and add black and red peppercorns.

Peel the rest of the onion and cut into not very thin half rings. Place the saucepan on the fire. Add butter to the saucepan. When it melts, add sugar and stir.

Add the chopped onion to the resulting caramel. Fry the onion until it turns light brown. Be careful not to burn the onion, so stir it constantly.

Strain the broth and pour it over the fried onions. Bring the soup to a boil. Then add cream cheese. Cook the soup until the cheese is completely melted.

This usually takes 5-10 minutes.

Add your favorite spices to the soup and taste the soup for salt. Add salt to the soup if necessary.

Onion soup with melted cheese and garlic

onions – 4 pcs.;
processed cheese – 100 gr.;
flour – 2 tbsp;
vegetable or chicken broth - 1 l;
garlic – 4 cloves;
white bread - 4 slices.

Peel the onion, then cut into thin rings. Peel the garlic and cut into large pieces.

Heat a little in a frying pan vegetable oil and add the prepared onions. Fry the onion for a couple of minutes, then add the flour and chopped garlic. Stir. Fry the onion until golden brown.

Place the fried onions in a saucepan and add chicken or vegetable broth. Once the broth comes to a boil, simmer the soup for about 10 minutes.

Then add melted cheese, cut into pieces, to the soup small sizes. Wait until the cheese is completely dissolved.

Cut white bread into small cubes and fry in vegetable oil.

Pour the finished soup into bowls. Top with toasted croutons.

kakprigotovim.ru

Delicious cheesy onion soup

1. Peel, wash and finely chop the onion.

In a saucepan with a capacity of at least 2 liters of water, heat the vegetable oil and butter. Add chopped onion and simmer until transparent and soft. Stir occasionally.

2. When the onion is ready, add salt, sugar and stir the soup.

Then add flour and mix thoroughly again.

3. Add hot chicken broth, bring the soup to a boil and simmer for 15 minutes.

4. At this time, cut the processed cheese into small cubes.

Throw the cheese into the boiling soup and cook, stirring constantly, until the cheese is completely dissolved. Then set aside the soup.

5. When the soup has cooled a little, grind with a blender until smooth.