Onion soup recipe - 2 variants

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Onion soup is quick to prepare and extremely tasty. Here are two recipes: French Onion Soup and Red Onion Soup.

Onions can be prepared in many different ways in the kitchen. One possibility is to make an onion soup, which can warm our body from the inside, especially in the cold season. The amount of work required to prepare onion soup is not as great as many people think. You can also prepare a larger quantity and freeze some of it. Today we present two different recipes for onion soup. Good luck and bon appétit!

French Onion Soup

Ingredients for 4 people:

  • 750 grams of onions
  • 40 grams of butter
  • 5 tablespoons olive oil
  • 1 tablespoon of flour
  • 2 liters of meat stock
  • S alt
  • pepper
  • 1 small baguette
  • 1 clove of garlic
  • 100 grams of spicy grated cheese (Gruyere or Emmental)

French Onion Soup Instructions

  1. Peel the onions and cut them into fine rings. Then heat the butter and olive oil in a large saucepan. Sauté the onions in it until translucent.
  2. Now add the flour and sauté for another three minutes.
  3. Pour in the meat stock and season with s alt and pepper. Cover and let the onions cook for about 30 minutes over a low heat.
  4. Cut the baguette into slices and drizzle with a little olive oil. Then roast in a pan on both sides until golden brown.
  5. Now peel and halve the garlic, then rub it onto the bread slices and then grate the cheese.
  6. Pour the soup into heatproof bowls and place two slices of baguette on each. Sprinkle with the cheese and drizzle with the remaining oil and finally gratinate under the preheated grill.

Red Onion Soup

Ingredients for 5 people:

  • 500 grams of red onions
  • 4 tablespoons oil
  • S alt
  • 50 ml red wine
  • 150 ml apple juice
  • 2 tablespoons of tomato paste
  • Chili powder or a chopped chili pepper
    • 1 literBeef Broth
  • 1/4 vanilla bean
  • pepper
  • 1 teaspoon marjoram
  • 3 slices of bread
  • 100 grams of crème fraîche
  • 4 tablespoons cream

Red Onion Soup Instructions

  1. Peel the onions and cut into fine rings. Heat the oil in a large saucepan and sauté the onions with a little s alt for 10 minutes. Keep stirring.
  2. Remove 4 tablespoons of the sautéed onions and set aside. Then pour red wine over the remaining onions and let them boil down.
  3. Pour in the apple juice and cook down as well.
  4. Then the tomato paste is added, the chili pepper or the chilli from the mill and the marjoram is briefly roasted as well.
  5. Pour in the meat stock and season the soup with s alt and pepper. Cover and simmer gently for 15 minutes over a low heat.
  6. The bread slices are diced and gently roasted in the remaining oil in a pan. Push the bread aside and add the onions you put aside to the pan and roast them.
  7. The soup is now seasoned with crème fraîche, cream, s alt and pepper. Remove the vanilla bean and then puree the soup. To serve, transfer the soup to plates and garnish with the toasted bread and fried onions.