French cuisine is popular all over the world. Refined delicacies quickly satisfy hunger, and their incomparable taste is enjoyed even by the most fastidious gourmets. All dishes of French cuisine, recipes, of which there are a great many, are nothing but works of art created with the help of simple and not so products. Delicious delicacies require talent and painstaking work of the cook. French cuisine, the recipes of which are quite difficult to implement, does not tolerate mechanization with modern household kitchen appliances. With the help of this article you can cook dishes that have the unique charm of a distant country.
Onion soup
A bit of history: French cuisine, the recipes of which are not always complicated and expensive to execute, is often associated with onion soup. This dish is served in almost all restaurants in the country. According to legend, the first onion soup was prepared by Louis XV. The king was very hungry, but in his hunting lodge there was nothing but butter, champagne and onions. Louis decided to improvise and made soup, which to this day is one of the main traditional dishes in France.
Recipe: Boil chicken stock, approximately 1.5 liters are required. 4-5 large onions, divided into thin rings, put in a deep hot pan, in which 2 tbsp. tablespoons of olive oil and 50 grams of butter. Put 2 crushed cloves of garlic and 1 teaspoon of regular sugar there.
Cook the onion over high heat for 6-10 minutes with constant stirring. When it is fried to the degree we need, its edges will darken slightly. After that, it is necessary to reduce the fire to the minimum and prepare the mixture for another half hour with its regular stirring.
When the onion is fully cooked, it is added to the boiling chicken stock. 275 ml of dry white wine is poured there. It is necessary to wait for the boil, and then reduce the fire to a minimum. Completely the soup will be ready in an hour, you need to cook it without a lid.
Next, apply 2 crushed garlic cloves and 1 table on a baking sheet. a spoonful of olive oil. The oven warms up to 180 ° C. 8-12 slices of baguette, cut into a width of 2.5 cm, are placed on a baking sheet. First, pieces of bread are placed on one side, then on the second, so that they are evenly greased with a garlic mixture. After 20 minutes, slices should be sprinkled with grated cheese, then leave them in the oven for another 5 minutes.
Serve onion soup with 3 croutons, two of which are placed in a bowl with soup, and another served separately. French cuisine, the recipes of which can be realized by any housewife, requires special attention to external details. Therefore, be sure to decorate the dining table in accordance with all the rules of etiquette.
Julien with Bechamel sauce
A bit of history: Classical French cuisine was formed a long time ago, its recipes were invented even under kings and aristocracy, sung and romanticized in many books and films. Julien with Bechamel sauce has two versions of the appearance. According to the first, it was made by the royal chef Francois de la Varenna, who is known as the founder of haute cuisine in Versailles. According to the second version, Julien invented Louis de Bechamel, who was the manager of the palace under King Louis XIV. Many dishes of French cuisine, the recipes of which have been passed down from generation to generation, have very deep roots. It is not surprising that the emergence of traditional delicacies has long overgrown with many legends.
Recipe: First, Bechamel sauce is prepared. Milk is poured into a small saucepan, herbs, salt, pepper, onion and nutmeg are added there . When the sauce boils, remove it from the stove, and let it brew for an hour. Strain through a sieve.
Butter is melted in a pan, flour is added to it. Keep on fire, stirring, 1 minute. Remove the saucepan with butter and flour from the stove, pour in the milk prepared earlier. The sauce is put on fire again, brought to a boil, after which it is cooked for 2 minutes with constant stirring.
500 g of chicken should be boiled for 20 minutes. Finished meat finely crumbles. Finely chop 300 g of champignons and 200 g of onions, after peeling them. Fry the onion in vegetable oil. Sliced mushrooms are added to it. Fry the mixture for 10-15 minutes with the lid open, then add chicken fillet, salt and pepper to taste.
The mixture is decomposed into six coccotters having a volume of 200 ml. Add the Bechamel sauce there. Sprinkle with grated cheese (about 200 g is required). Kokotnitsa without lids are put in the oven, preheated to 180 ° C. Julienne is baked for 30 minutes.
Enjoy your meal!