In recipe-books of pre-revolutionary Russia onions soup was described so: ""The baked wiped onions puree gets divorced hot water, and its burned covers float in soup, not wiped and not ground. They enhance taste of soup to which moreover add oil and different spicery"".
Ingredients on 4 pots:
- 4 cups of broth;
- 5 pieces of bread;
- 2 bulbs;
- 2 garlic gloves;
- 8 tablespoons of a polished hard cheese.
Preparation:
- Before preparation, onions should be put in the freezer for about 20 minutes as the cooled bulb reduces allocation of an acrid flavor. Still it is possible to cool onions in cool water literally a couple of minutes. Then when cutting onions from eyes tears won't begin to flow.
- Crush and brown garlic and onions on oil or animal fat. Quickly to peel garlic, it is necessary to pressure the wide party of a knife with a force him, then the peel will easily jump aside.
- It is thin to slice pieces of bread (any) the small size. Lay out on a dry frying pan and fry on both sides, without using oil.
- Fill in onions with ready broth (it is possible from a cube), or abrupt boiled water. Over broth to lay out the fried bread and to fill the cheese crushed on a grater.
- Warm up an oven to 180 degrees and send there soup, approximately for 20-30 minutes.
- Also the tax is the best of all to cook onions soup in small pots, in them. In soups on the basis of vegetables of spice it isn't recommended to put as in such soups the aroma at the expense of vegetables suffices already.
To give to cheese a fresh look, it is necessary to lower it for short time in a sour or fresh milk. And that cheese didn't dry up, it is necessary to store it carefully wrapped up in moderately moistened fabric.