Step-by-step homemade recipe for French onion soup

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French-style cream soup is a natural and tasty product of the Art Life company, additionally enriched with a vitamin-mineral complex and medium-chain triglycerides - substances of the lipid group that give the body quick energy. French cream soup is intended for a healthy diet, as an instant product that has a good healing and restorative effect. The vitamin and mineral complex of the product is well balanced. The product's dietary fiber improves the functioning of the gastrointestinal tract and promotes better absorption of nutrients from food. French-style cream soup improves well-being, increases physical activity and endurance, increases the body's resistance, and protects against stress. Thanks to biologically active substances, the product has an antioxidant and tonic effect, improves the functioning of the nervous system.

French cream soup: properties

Medium chain triglycerides are an easily digestible and rapid source of energy that provides the energy density of healthy foods. Medium chain triglycerides belong to the group of lipids. From a chemical point of view, these are saturated fatty acids, but their absorption by the body differs from the absorption of saturated fats. These substances promote better absorption of nutrients, accelerate the feeling of fullness and are not stored in fatty tissue. A deficiency of at least one mineral or vitamin can upset the balance of other minerals and vitamins in the body and start a pathological “chain” of health problems. A person does not always get enough vitamins and minerals from food, so products additionally enriched with these biologically active substances are a good way out of the situation, helping to solve the problem of vitamin and mineral deficiency in the body. The French cream soup contains the minerals iron and manganese, as well as vitamin C and B vitamins: B2, B9, B12. Iron is an extremely important mineral, the amount of which in the body determines the energy tone and overall well-being of a person. The microelement manganese activates cellular metabolism and helps the body absorb many vitamins; manganese is also important for the health of the skeletal system. Vitamin C is an important antioxidant that has antiviral, antiallergic and wound-healing effects and helps maintain normal blood cholesterol levels. B vitamins are excellent “tonics” for the body, having a beneficial effect on the functioning of the nervous system and healing the endocrine system. Vitamin B2 is a beauty vitamin responsible for healthy skin and vision. Vitamin B9, together with vitamin B12, takes part in the formation of red blood cells, as well as in the metabolism and breakdown of amino acids and proteins.

How to prepare French fishermen's soup bouillabaisse?

It is interesting that, according to an old French legend, bouillabaisse was prepared by Aphrodite for her husband Hephaestus.

This is the most beautiful dish, I am ready to take an oath to that! In one pan - what a miracle! - You will find fish of all varieties, An abundance of peppers, onions, mussels - Here Greenwich itself loses weight! All this at its best and makes bouillabaisse! © William Thackeray

Bouillabaisse, or Marseille-style fish soup , is a cult dish of southern French cuisine. It is a fish soup.

Fish and seafood for soup Photo: Ekaterina Kudryavtseva, personal archive

Bouillabaisse, in other words, is an ordinary fish soup, the food of the poor. This soup was a traditional dish of Marseille fishermen and was prepared from fish that they did not manage to sell during the day. On Saturdays, a fish market opens early in the morning in the port of Marseille, where you can buy whatever your heart desires. In the evening, the fishermen counted the proceeds from the fish sold, and the remainder was sent to the cauldron with fish soup.

They put a large cauldron of sea water on the fire and let it heat up. When the water boiled, the fish intended for the soup was placed in it, vegetables and other ingredients were added and left to cook. Having finished their work, the fishermen sat down at the table - the bouillabaisse was ready. The book La Cuisiniere provencale, published in France in 1895, lists about 40 types of fish suitable for bouillabaisse, including mackerel and sardines.

Strange as it may seem, there simply cannot be a single “correct” bouillabaisse. Even in Marseille, the birthplace of bouillabaisse, the owners of different restaurants prepare the soup of their ancestors differently.

We cut the fish, peel the shrimp Photo: Ekaterina Kudryavtseva, personal archive

The fame of this delicious and unique soup has spread throughout Europe, it has become a culinary landmark of Marseille, and many chefs abroad, wanting to create a real French atmosphere in their restaurant, are trying to get the ingredients to prepare it and include bouillabaisse in the menu. Bouillabaisse soup is the first dish that every gourmet should try at least once in their life!

I think this theoretical information will be enough to understand what an amazing soup bouillabaisse is. So, let's start making bouillabaisse soup.

At home, you can use almost any fish that is currently available for bouillabaisse, but the key point is that a combination of at least 4-5 types of fish must be observed.

For bouillabaisse, we will take 6 types of fish (800 g) and seafood (200 g): squid, shrimp, mussels, pink salmon, tilapia and cod.

Bouquet garni Photo: Ekaterina Kudryavtseva, personal archive
First of all, you should prepare the broth , which will serve as the basis for the future soup. For such a broth, the tails, heads, bones, and fins of those fish that are used to prepare bouillabaisse are useful. Fill them with water and set to cook. Once they are cooked, they can be thrown away.

Cut pink salmon, cod and tilapia fillets into large pieces. Clean the shrimp. Clean the squid and cut into pieces.

While the broth is cooking, let's prepare one of the most important components of bouillabaisse - the so-called “bouquet garni” . In a bag made of natural fabric or gauze put 1 tablespoon of grated orange zest, 1 bay leaf, black peppercorns, basil, nutmeg, ground ginger, cloves. We take spices to taste. While in the bag, the seasonings will not get into the broth, but will give it their unusual aroma and light taste.

While the fish broth is cooking, let's prepare the vegetables for the soup. Dice one onion, 3 stalks of celery, 5 cloves of garlic and one tomato. Peel, cut and cook two potatoes in a separate pan. Once cooked, drain the water and mash the potatoes.

Add a glass of wine and a tomato to the onion, garlic, celery Photo: Ekaterina Kudryavtseva, personal archive

Before cooking in bouillabaisse, vegetables must be pre-fried. Then add a glass of white wine and a tomato.

Pour the prepared fish broth into the vegetables. We also place our “garni bag” here; it will remain here until the end of cooking. The soup base is ready. Don't forget to add salt.

Now add large pieces of fish and 100 g of rice, prepared in advance, into the broth. They will cook for 15-20 minutes.

Two minutes before the end of cooking, add sea food - shrimp, mussels, squid. Add mashed potatoes. They should cook for two minutes, no more. Turn off the stove, take out the bag with the “bouquet garni” from the broth - and the bouillabaisse is ready!

A real bouillabaisse - a celebration of taste! This is a complex soup, and naturally, its presentation is unusual. A mandatory addition to bouillabaisse are croutons - dried white crackers, which are served on a separate dish, and the more of them, the tastier. Croutons should be dipped in a specially prepared “rui” sauce. Instead of croutons, you can serve toasted pieces of baguette, on which you must first spread the sauce.

Crackers are necessary to truly experience the taste of bouillabaisse, as Provençal sailors felt it, sitting on the rocks, inhaling the smell of the sea and resting after a day's work.

Add vegetables, fish and seafood to the soup Photo: Ekaterina Kudryavtseva, personal archive

Now let's prepare the rooi sauce . Squeeze or finely chop four cloves of garlic, add pepper, 3 egg yolks, mix and add 2 tablespoons of olive oil.

Bouillabaisse soup Photo: Ekaterina Kudryavtseva, personal archive

That's all, the rich and thick bouillabaisse soup is ready. You can start eating.

Welcome to the mysterious and unique French cuisine!

Tags: soups, first courses, French cuisine, fish, fish soup, bouillabaisse, traditional dishes, French soup

French cream soup: price and sale

French cream soup is a delicious and healthy product whose taste you will definitely like. You can order it on our website. Fill out the special order form and send it to us. We will contact you as soon as we receive your order and discuss the delivery time of the product and the method of payment. You can also call us yourself at one of the indicated numbers and order Cream Soup in French . Take a couple of minutes, place your order right now and in the very near future you will be enjoying the unsurpassed taste of French Cream Soup.

Step-by-step preparation

To make traditional French onion soup, you need onions that are as sweet as possible. This recipe uses 500 g of white sweet onions. If you were unable to find sweet onions, then during the cooking process add 1 tsp to the onion. Sahara. Peel each onion and cut into thin half rings.
Place a piece of butter weighing about 50 g into a thick-walled pan. Turn on medium heat and wait until the butter melts.
Place onion half rings in a heated frying pan with melted butter.
Add 1 tsp to the onion. sugar to make it sweeter. This recipe uses brown sugar, but if you don't have it, you can replace it with regular sugar.
Fry the onion over medium or low heat for 20-30 minutes. During this time, sugar will begin to release and the onions will caramelize. The onion needs to be stirred regularly with a spatula to prevent it from burning.
Cut the baguette into slices 1-1.5 cm thick. In total, this amount of ingredients will require 6-7 slices.
Place the baguette slices on a baking sheet. Pour 3-4 tbsp into a small bowl. l. olive oil and brush the baguette slices on both sides. It is convenient to do this with a silicone brush.
Preheat the oven to 180 degrees and bake the croutons for 5-6 minutes. You shouldn't fry them, they should just dry out and become slightly golden.
Pour 700-800 ml of broth into the pan with the prepared onions. This recipe uses vegetable, but you can also add chicken or any other low-fat one.
Salt the onion soup to taste and mix everything well. Be careful with salt, because if you add too much, most of the liquid will evaporate and the soup will become very salty.
After adding salt, turn the heat to maximum and bring the soup to a boil. At this point, it is recommended to add a pinch of dried thyme to make the soup more flavorful.
After the broth boils, reduce the heat and simmer the soup for 30-50 minutes so that as much liquid as possible can evaporate. The soup should be quite thick.
Place the prepared onion soup into portioned pots or heat-resistant forms.
Place 1-2 croutons on top of the soup pan.
For classic onion soup, Gruyère cheese is used, but if you can’t find it, add Parmesan cheese or any other saltier hard cheese to the dish. Enough is 100 g of cheese, which we grate on a fine grater and place in a mold on top of the soup and croutons.
Place the ramekins with the soup in the oven, preheated to maximum, for a few minutes until the cheese is completely melted.
After 5-10 minutes, the French onion soup is ready. We take it out of the oven and serve it to the table. It turns out very tender and aromatic, with no onion pungency or bitterness at all.

Onion soup (soupe à l'oignon)

There are hardly many lovers of boiled onions, which cannot be said about French onion soup. In France, almost no one can remain indifferent to this treat. Rich beef broth and onions are its main ingredients. Moreover, it is not the broth that gives the unique aroma, but the onions, which are traditionally sautéed in oil for a long time.

During the long simmering process, the onion caramelizes and acquires a beautiful amber hue. It transfers this color and incredibly rich aroma to the finished soup. Sometimes in France, alcohol is added to the broth for piquancy, for example, white wine or. Prepare the soup in small portions and serve in the same container. Serve the dish with croutons with melted cheese, placing them directly in the pot. This soup is a true classic of French cuisine.

The recipe for onion soup has been known since ancient times. At first it was a traditional dish of the French poor, since onions are one of the cheapest and most accessible products. Over time, the aromatic soup has firmly established itself in restaurant menus. They say that King Louis XV of France loved soupe à l'oignon, and one of the legends even credits the monarch with the invention of this dish. Although another legend dates its origin back to the era of Roman rule.

One of the best onion soups in Paris can be tasted for 9 € at Les Philosophes (28 rue Vieille du Temple). The Flottes restaurant (2 rue Cambon) offers an equally delicious dish, and here a portion of soup costs €11.40.

In addition to the classic onion soup, in France they prepare an exquisite puree soup, vichyssoise. The ingredients for it can be potatoes and, of course, several different varieties of onions, which are stewed in chicken broth and then whipped to a puree along with cream. Unlike traditional onion soup, vichyssoise is eaten cold: it is believed to be especially good in the summer heat. Sometimes croutons are added to it and served with shrimp and fennel salad.

Start with soup

Replace lunch or dinner with healthy soup. For French women, this is usually vegetable soup (the exact recipe is below, but you can simply add vegetables to the broth, cook until soft and put all or half through a blender).

Add a small piece of cheese and a slice of whole grain bread, low-fat yogurt for dessert and - voila - a light dish with a sea of vitamins and liquid is guaranteed to fill you up. The first time I tried it, I woke up the next morning feeling lighter and feeling great overall.

Maya Budeler, nutritionist and founder and executive director of I Love My Nutrition Coach, one of the leading online weight-loss programs, says replacing one of your meals with this soup can help you shed up to a few pounds by summer. And that's why:

Soup is very filling due to the large volume of liquid, so you eat less and feel full longer.
You can eat as much as you want, no restrictions.
Soups help digestion.
Soups, even the thickest ones, contain fewer calories than most main courses.
Soups replenish fluids.
Soups can help you manage stress and eat mindfully because entrees are eaten more slowly.

Recipe 7: Simple French Onion Soup (with photo)

onion - 2 pcs
butter - 30 g
cheese - 30 gr
bread - 1 slice
flour - 1 tsp.
ground black pepper
water - 150 ml

Peel the onions, rinse them in water and cut into medium cubes. Melt the butter in a saucepan or cauldron, placing the container on the stove. Add the chopped onion to the oil and sauté until golden brown, about 7-10 minutes. Be sure to keep an eye on the color of the fried cuts and don’t forget to stir them.

As soon as the onion slices are browned, add salt, ground black pepper, water and wheat flour. Mix everything carefully and simmer for about 10 minutes. Instead of water, you can use any broth: vegetable, chicken, meat, fish - if you have it on hand. While the soup is cooking, preheat the oven to 200C.

Grate the hard cheese on a fine-mesh grater.

Soups of French cuisine differ from soups of other European national cuisines, where richness is considered the main advantage, and are distinguished by their lightness. That’s why the French prefer to eat them not for lunch, but for dinner. Meat broth is often replaced with vegetable broth, after lightly stewing vegetables or root vegetables in a saucepan with butter or olive oil. With all their diversity, French soups can be divided into two types: cream soups and consommé.

There are two funny legends about how soups in French cuisine appeared. Allegedly, noble ladies at the court of Louis XI were afraid of the appearance of wrinkles that chewing food could cause. Trying to please them, the cooks decided to grind the soup ingredients and thus invented puree soup. According to another legend, consommé was invented by the court chefs of Louis XIV. The famous “Sun King” wanted to see his reflection in a bowl of soup. The desire of the monarch is the law; a clear soup was revealed to him (and the world).

Many soups in French cuisine have similar recipes to similar dishes in other European countries. For example consommé Celestine

with pancake chips. In Germany, this soup is called Pfannkuchensuppe, in Austria - Frittatensuppe, Italians know it as Brodo con tagliolini di crespelle, Hungary calls it palacsintatésztaleves, and in the Czech Republic the rather long name hovězí polévka s celestýnskými nudlemi has stuck, in Switzerland they prepare Flädlessuppe. Visitors to the Russian portal in France RUSS en FRANСE know that in their homeland they also prepare a similar dish called “noodles”.

Onion soup

French cuisine considers one of its symbols. Its authorship is attributed to Louis XV. They say that after spending the night in a hunting lodge one day, the monarch was unpleasantly surprised that there was practically nothing edible there. All that we managed to scrape together was an onion, butter and some champignons. From these simple products, the king prepared himself a completely original soup, which he liked so much that His Majesty recommended the dish to his cooks, thereby contributing to the page called “soups of French cuisine.” Nowadays, clear broths serve as the basis for onion soups: chicken, beef or vegetable. Often, to give the soup a special taste, dry white wine is added to it, however, this recipe requires the dish to sit for several hours. Well, since we are still talking about France, where there is a cult of cheese, many onion soup recipes include one or another.

French soups are significantly different from our rich first courses with an impressive piece of meat. They are as numerous as the regions of France that have their own preferences for these dishes. And yet, despite the variety of recipes, all soups in this country can be divided into two main categories: clear (consommé) or thick (puree soups, cream soups).

Their appearance is associated with some historical legends. Puree and cream soups are associated with the era of the reign of Louis XI, when women preferred to eat pureed soups. They were afraid that chewing would cause wrinkles on the face.

It is assumed that clear soups appeared later, during the reign of Louis XIV, who received the nickname “Sun King”. Royal chefs created a soup that would allow him to see his reflection in the bowl.

It is worth noting that meat is often not used to prepare French soups, but vegetables, including potatoes, are briefly stewed in butter or olive oil before cooking. And one more thing: the French prefer to eat soup for dinner.

French soups in our country are valued for their exquisite taste. For French soup, two important ingredients are butter and cream. Of course, French herbs and cheese are essential, among other things, but what matters most is the creamy flavor that can be achieved from the above ingredients.

As for the main ingredients, onions, mushrooms and cauliflower are usually used. Of course, onions and carrots will not spoil the soup. And in general, French soups are simple and easy to prepare. Moreover, it does not take much time to prepare the soup.

As a tip for making French soup, you can suggest using only French herbs and only butter. Thus, even a soup with the usual composition will resemble the Champs Elysees.

Pumpkin soup (soupe à la citrouille)

This is one of the most beloved soups in France, and not only vegetarians like it. It is prepared mainly in autumn and winter. There are many different recipes, but the main ingredients are the same: pumpkin, vegetables, cream and spices. The dish has a pleasant aroma and a delicate, uniform consistency, because pumpkin soup is a puree soup.

In the small southern town of Chateauneuf-de-Grasse, near Nice, the Pumpkin Festival is held annually in October. On this day, whose roots go back centuries, the city turns into a real “pumpkin” capital of France. Farmers from all over the area bring their harvest, and in the central square, chefs prepare a variety of dishes from the colorful vegetable. The highlight of the program every year is pumpkin soup, which is traditionally served in a huge pumpkin. During the holiday, guests eat 900 liters of aromatic treats!

In the French capital, delicious pumpkin soup is served at the restaurant Le Chamarre de Montmartre (52 rue Lamarck), and at La Ferrandaise (8 rue de Vaugirard) you will be offered a signature pumpkin soup with chestnuts.