Onionsoup
Onion soup is a vegetable soup with steamed onions as the main ingredient. It is widespread in many variants in many countries, the best known is probably the French or Parisian onion soup. For a long time it was mainly a food for the poor because of the very cheap ingredients.
All onion soups have in common that first thinly sliced or diced onions are thoroughly sautéed in fat, then liquid such as water or meat broth , sometimes white wine , is added and everything is cooked for a while, which causes the onions to lose their sharpness, a spicy, sweet aroma develop and give the soup a light bond. In many recipes, the soup is additionally bound with a little flour or egg yolk.
French onion soup
An early recipe for souppe a l'oignon is contained in the supplementary edition of the recipe collection Le Viandier des Guillaume Tirel (also: Taillevent) from the 15th century. François-Pierre de La Varenne , the personal chef of Maria de 'Medici , describes the use of bread as an inlay for onion soup in his cookbook Le Cuisinier François in 1651 .
The French or Parisian onion soup ( Soupe à l'oignon or Soupe d'oignons aux Halles ) was already offered as a snack for traders, customers and tourists in the market halls of Paris in the 18th century .
For the classic preparation, thinly sliced onions, sometimes garlic , are slowly sweated in butter or vegetable oil until they have turned a golden yellow color, then they are dusted with flour and deglazed with white wine. Finally, water, vegetable or mostly meat broth is topped up and the soup slowly cooked to the end. It is common practice, toasted slices of white bread ( croutons to give) in the filled soup plate or Cups, sprinkle with grated cheese and everything is still baked .
The Strasbourg-style onion soup is similar to the Parisian, except that croutons are used and, at the end, a raw egg yolk is placed on the plate.
In addition, there is also the sämigere Soupe Soubise , the onions to in their preparation puree cooked and the soup with bechamel sauce is bound. Instead of gratinated bread, the soupe soubise is served with crouton cubes and alluvial dumplings made from fire mass . Like the sauce soubise , this soup is named after its alleged inventor, the field marshal and gourmet Charles de Rohan, Prince de Soubise .
German onion soup
The French-like onion soups are also known in Germany. The Palatinate onion soup is prepared with cream and wine, seasoned with caraway seeds, and the toasted bread without cheese is added. The southern German onion soup is bound with blond roux , passed through a sieve, alloyed with egg yolk and served with toasted bread cubes. In Marie Buchmeier's practical cookbook for middle-class and fine cuisine from 1885, there is an extremely simple recipe in which thinly sliced black bread is poured with boiling water in the terrine and onions steamed yellow in butter are added. Rhenish onion soup contains onions and meat broth, diced carrots and sausages cooked with them . It is passed through a sieve and seasoned with vinegar, the sausages are cut and used as an insert. Hamburger onion soup is made with shallots, bouillon and sherry and gratinated with croutons and cheese.
Italian onion soup
In addition to the French version, there is also a variant known in Italy in which the broth and wine are replaced by milk. It is served with diced croutons and grated parmesan, but not baked.
The cipollata is a separate dish and is more like a stew. For them, onions and bacon are gently steamed, tomato puree added, everything cooked thoroughly and finally the soup is bound with a mixture of grated Parmesan and beaten eggs. Extra liquid is only used if the stew is too thick. Cipollata is also served with toasted bread.
Arabic onion soup
Cherbah , the Arabic onion soup, also contains peppers, tomatoes and garlic, which are steamed with the onions. It is topped up with meat broth. In addition to pepper and salt, fresh mint and lemon juice serve as spices. Finally, cherbah is tied with egg yolk.
literature
- Herring Lexicon of the Kitchen . 23rd edition. Fachbuchverlag Pfannenberg, Haan-Gruiten, 2001, ISBN 3-8057-0470-4
- Erhard Gorys : The new kitchen dictionary . 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 , Luise Holle: Practical cookbook for the common and fine kitchen . Revised and edited by Luise Holle. Bielefeld / Leipzig 1898
- Marie Buchmeier: Practical cookbook for middle-class and fine cuisine, containing around 1500 recipes . Landshut no year (around 1885)
- Accademia della Cucina Italiana (ed.): The great book of Italian cuisine . Delphin Verlag, Munich 1987. ISBN 3-7735-5317-X
- The silver spoon . Phaidon Verlag, Berlin 2006, ISBN 0-7148-9665-9
Web links
Individual evidence
- ↑ Le viandier pour appareiller toutes manières de viandes . Edition 1485/90, p. 181
- ^ François-Pierre de La Varenne (author); Philip and Mary Hyman (introduction): The French Cook . Southover Press, East Sussex 2001, ISBN 978-1-870962-17-9 , p. 130