Onions soup. How train him in Paris?
- for lunch will be Today the well-known French onions soup - I solemnly declared to the members of household.
The son, having torn off eyes from the TV, politely asked:
- Mothers, and it will be possible to eat I not it?
The daughter, even without having torn off a nose from the monitor, categorically declared that she will not begin to eat this muck! And only the husband supporting me in all adventures quietly took an interest:
- And what will be on the second?
The enthusiasm at me was reduced, to me it became sad, and I understood that onions soup for lunch will not be. But I did not give up a thought to try favourite food of the French loaders and kings … The onions spirit persistently soared in my head and in a nose when I, leafing through recipe-books and the websites on the Internet, looked for the present classical recipe of the French soup.
Alas, I did not find the only classical recipe, but learned that onions soup really ancient, was popular at Louis XV. There is such legend … Once, late at night the king wanted to eat and did not find in the hunting lodge anything, except onions, a small amount of oil and champagne. He mixed the found products together and so cooked onions soup.
One more legend says that onions soup was extraordinary popular in the Parisian markets. Hard workers and dealers were supported with it at night. This custom was especially widespread in the Parisian district of Le - Al, so-called “ belly of Paris “.
The desire to try the real onions soup performed by the real French cooks and to learn the authentic recipe of soup became even stronger when I got to Paris. What my disappointment when the friend told me that the one and only classical recipe of onions soup does not exist that in each family he is trained in own way was, and at each restaurant of the cook interpret the basic recipe, varying soup components to taste …
But there is nevertheless in the recipe of onions soup one invariable ingredient - the French friend calmed me.
- It is onions. Without it not to cook some soup, I swear an oath, - he joked … - Only and onions are no good everyone. There are especially sweet grades which at suppression caramelize and give the best taste.
- And on what oil to fry onions?
- It is possible to mix olive with creamy or to take only olive or only creamy, here a matter of taste.
- And whether it is necessary to add champagne?
- It is possible to add wine for sourness - white or red - all the same … For spicy aroma in soup put a thyme or rosemary.
And here a basis of onions soup - broth is already continuous improvisation as train her from what is near at hand. There is a meat - cook meat broth, you do not love some beef - you cook chicken. And if you vegetarianstvut, then cook broth on vegetables or throw onions directly in water.
There is such jazz...
The friend of my friend - the native of Maghrib, the typical Afro-Frenchman (sounds as aphrodisiac, isn`t that so? However, also works also) told how he orders onions soup at restaurant since morning a bit earlier … Why since morning? - you will not guess for anything … He uses it as we use a cucumber brine … Next morning after a hot party onions soup has a sobering effect …
Ya could not go to Moscow, without having tasted classical French soup. And having tried, understood that from now on it will be my most favourite soup. To prepare it as the French chef, I will hardly be able, but just in case I will share with you the recipe.
Onions soup. to Clear several large bulbs, to cut half rings. To kindle 200 g of butter, to add as much olive. To stew onions in oil till golden color (it is important that onions did not burn slightly!) having added at the end of 400 g of white wine.
To bring one and a half liters of chicken broth to boiling and to put on slow fire on 1 - 2 hour, constantly removing foam. To put onions in broth and to cook on weak fire of 10 - 15 more min., to add salt, pepper, a nutmeg or a thyme and it is a little to cognac (40 g).
To cut a baguette (or white long loaf) circles 1,5 - 2 cm thick, to strew with grated cheese. To put toasts in a microwave on several mines and to put on a soup surface.
Is we heat in the cold winter evenings or in the mornings morning after at all seasons of the year.