English Onion Soup
Soups • Russian
Description
I make this soup at home. The leisurely cooking process and the relatively long preparation time do not allow for making such a soup haphazardly in the woods while hunting. A little trick: when transferring the onions to a bowl, you should place 1 tablespoon of fried onions on 1 piece of black bread, take a sip of 50 grams, and snack on this wonder. Only then can you truly appreciate the wonderful organoleptic properties of the soup.
Ingredients
- Ground coriander 1 bunch
- Steaks 10 oz
- Ciabatta 10 oz
- Onion 0 lbs
- Cheese Spread 5 oz
- Ground Black Pepper to taste
- Salt to taste
- Bay leaf to taste
- Sage to taste
- Rosemary to taste
Step-by-Step Guide
Step 1
First, we make the broth. You can use chicken or beef broth. In my opinion, beef is more flavorful. Sear the steak (or chicken) well, then simmer it for about 2 hours. Don't forget to skim off the foam and fat. Fat spoils the taste, and foam affects the color. Start peeling and slicing the onions. The onions should be varied: red, white, regular yellow onions, shallots, and leeks. I slice the onions into thin half-rings. Toss a piece of butter into a hot skillet and add the onions. Season with salt and pepper, add a bay leaf, 3-4 unpeeled garlic cloves, a sprig of rosemary, and sage, cover with a lid, and let it simmer on low heat for about 25 minutes.
Step 2
Meanwhile, slice the rye-wheat ciabatta and toast it in the oven or toaster.
Step 3
Distribute the onions into bowls (I prefer clay pots), pour the prepared broth over them, place a piece of ciabatta in each bowl, sprinkle with grated sharp cheese, and place in the oven for 10 minutes. That's it. The soup is ready. Sprinkle with chopped cilantro.
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