You will need
    • For onion soup in French
    • — 12 heads of onions;
    • — 8 cups beef broth;
    • — 2 tbsp. butter;
    • — 2 tomatoes;
    • — 4 stalks thyme;
    • — 1 Bay leaf;
    • Sol
    • ground black pepper, to taste.
    • For onion soup in English:
    • — 1 kg of onions of different varieties — white
    • pink
    • shallot;
    • — 1 stalk of leek;
    • — 1,5 l chicken broth;
    • — 150 g of butter;
    • — 2 tbsp olive oil;
    • — 100 g of cheddar cheese;
    • — 6 cloves of garlic;
    • — 1 bunch sage leaves;
    • — 8 slices of baguette;
    • — pepper
    • salt to taste.
    • For onion soup in Spanish:
    • — 1 liter of meat broth;
    • — 5 heads of onions;
    • — 50 g of butter;
    • — 1 Cup of cream;
    • — 2 tbsp flour;
    • — 2 egg yolks;
    • — 1 tbsp of sugar;
    • Sol
    • ground black pepper
    • greens-to taste.
Onion soup -francuzskaja in a saucepan the butter. Onion peel and chop very finely. Pour onions to oil, salt, pepper and mix. Turn down the fire to minimum. Cook onions about half an hour, until it becomes brown.
Remove the peel from the tomato and chop the fruits in small pieces. Add the pulp to the onion. Pour the vegetables and beef broth. Add Bay leaf and cumin. Put on medium heat and simmer for 20-30 minutes. The onion soup salt to taste, pour into portioned plates and serve with croutons.
Onion soup -angliskaia vegetables. Shallots, pink and white onions cut into thin half-rings and the leek rings. Chop garlic, sage leaves finely chopped. Few leaves for garnishing.
Pour into pan olive oil. Melt the butter. Put the oil, garlic, sage and sauté quickly for 3 minutes on high heat. Then add the onion. Pepper and salt. Fire reduce to a minimum. Cover the pan with a lid and cook onions, stirring occasionally. After 45 minutes remove the lid and leave to prepare and about 15 minutes to evaporate the resulting juice. Add the chicken broth and leave the soup on low heat for 10 minutes.
Fry the baguette slices in the toaster. Cheddar cheese grate on a fine grater. Pour prepared onion soup over heat-proof plates. Then put on 2 slices of baguette, sprinkle with cheese and garnish with sage leaves. Sage pre-lubricate with olive oil. Put the soup in a preheated 180 degree oven for a few minutes to make the cheese a little flaky.
Onion soup -expansivity finely chopped onion 300 ml meat broth until tender. Chop onion in blender to puree. Pour 600 ml of broth in a saucepan, add the onion powder and bring to a boil.
Sauté the flour in butter with sugar, salt, and ground pepper until Golden brown. Then pour a thin stream of the remaining broth. Grind the mass to a homogeneous condition. Add the roasted flour in the soup.
Whisk egg yolks with cream. Greens finely chop. Add the yolk-cream mixture to soup, stirring constantly. Pour onion soup in portioned bowls and sprinkle with herbs.