French onion soup

Onion soup is a vegetable soup with steamed onions as the main ingredient. It is used in variants in many countries, the most famous is probably the French or Parisian onion soup. Due to the very cheapest ingredients they had for a long time, especially a food of the poor.

Allen onion soups in common is that initially thinly sliced ​​or diced onions in fat are thoroughly browned, then liquid such as water or broth, some white wine, added and everything is still cooked some time, so that the bulbs will lose their sharpness, a spicy- sweet flavor develop and give the soup a slight binding. In many recipes, the soup is additionally bound with a little flour or egg yolk.

French onion soup

The French or Parisian onion soup ( Soupe à l' oignon or Soupe aux Halles d' oignons ) was offered as a snack for dealers, customers and tourists in the Halles of Paris in the 18th century.

For the classical formulation are thinly sliced ​​onions, sometimes even garlic is sweated slowly in butter or vegetable oil until they have accepted a golden yellow color, then they may be dusted with flour and deglazed with white wine. Finally, water is replenished mostly vegetable or meat broth and slowly cooked the soup over. It is customary to give toasted slices of white bread ( croutons ) in the filled soup bowls or cups, sprinkle with grated cheese and bake everything still is.

The onion soup Strasbourg type resembles the Paris, only Croûtonwürfel be used and set to finish a raw egg yolk on the plate.

In addition, there is also the sämigere Soupe Soubise, with whose preparation overcooked onions and puree the soup is bound with bechamel sauce. Instead of bread gratin with the Soupe de Soubise is served with Croûtonwürfeln and Schwemmklößen from choux pastry. Like the sauce Soubise is this soup named after its alleged inventor, the field marshal and gourmet Charles de Rohan, Prince de Soubise.

German Onion Soup

Also in southern Germany resembling the French onion soups are known. The Palatine onion soup is made with cream and wine, seasoned with cumin, and added the toasted bread without cheese. The South German onion soup is bound with a blond roux, passed through a sieve, alloyed with egg yolk and served with toasted bread cubes. In Marie Meier's book practical cookbook for the civic, as well as fine cuisine from 1885 there is a very simple recipe that is doused in which thinly sliced ​​brown bread in the tureen with boiling water and added in butter yellow stewed onions.

Rheinische onion soup contains onions and meat broth diced carrots and mitgegarte sausages. It is passed through a sieve and seasoned with vinegar, the sausages are cut used as a deposit.

Italian Onion Soup

In addition to the French version is in Italy, a variant known to have been replaced by milk in the broth and wine. It is served with Croûtonwürfeln and grated Parmesan cheese, but not over bake.

The Cipollata is an independent court and is more like a stew. For them, onions and bacon are gently steamed, added crushed tomatoes, all cooked thoroughly and bound the soup at the end with a mixture of grated Parmesan cheese and beaten eggs. Additional liquid is used only when the stew should be thick. Also Cipollata is served with toasted bread.

Arab onion soup

Cherbah, the Arab onion soup, also includes peppers, tomatoes and garlic, which are stewed with onions. Is Filled with meat broth. When spices are used in addition to salt and pepper fresh mint and lemon juice. Finally Cherbah is bound with egg yolk.

Swell

  • Hering's Dictionary of cuisine. Fachbuchverlag pan mountain, Haan - Gruiten, 23rd edition 2001, ISBN 3-8057-0470-4
  • Erhard Gorys: The new kitchen lexicon. dtv, Munich 1994-2002, ISBN 3-423-36245-6
  • Madeleine Dupré: The famous French cuisine. Heyne Verlag, Munich 1975, ISBN 3-453-40162- X
  • André Castelot: L' Histoire a Table, 1972, ISBN 2-262-00130-8.
  • Henriette Davidis, Louise Holle: Practical Cookbook for the ordinary and finer cuisine. ** Newly edited and published by Louise Holle. Bielefeld and Leipzig 1898
  • Marie Meier Book: Practical cookbook for home cooking and fine cuisine, containing around 1,500 Kochrecepte. Landshut, undated ( circa 1885 )
  • Accademia della Cucina Italiana (ed.): The Big Book of Italian cuisine. Delphin Verlag, Munich, 1987. ISBN 3-7735-5317- X
  • The silver spoon. Phaidon Verlag, Berlin 2006, ISBN 0714896659
Béchamel sauce
838334
de