Lenten onion soup

Description

Lean onion soup is our answer to skeptics who believe that the only true classic version is the only true one. We agree that the traditional French version of this dish is simply unthinkable without a good strong meat broth. But, believe me, it also turns out great on the water, if you follow the right technology. You will find all the details in the recipe, and we will only lift the veil of secrecy and say that lean onion soup spends part of the time under foil in the oven. Intrigued? Then carefully study the recipe, follow its instructions and cook with pleasure - in fasting or at any other time.

Cooking

Step 1

Preheat oven to 160°C. Peel the onion for lean soup and cut into thin half rings or quarter rings. Peel the garlic cloves.

Step 2

For onion soup, use a large pot with heat-resistant handles and a thick bottom. Pour into a saucepan about 4 tbsp. l. olive oil, salt it and add the onion. Sprinkle with sugar and nutmeg and stir.

Step 3

Place the onion in a saucepan over medium heat and sauté until golden brown, stirring occasionally. This will take about 10 minutes. Be careful not to burn the onion!

Step 4

Put whole garlic cloves on top of the onion, cover the pan with foil and place in the oven at 160°C. Cook for 1 hour, stirring the onions a couple of times during this time.

Step 5

Move the pan back to medium heat, pour in 1-1.5 liters of cold drinking water. Bring to a boil and cook for 20 minutes. Salt and pepper the lean onion soup.

Step 6

While the soup is cooking, fry the baguette pieces in olive oil on both sides until golden brown. Put two pieces of baguette on a plate, pour onion soup. Drizzle with olive oil, season with pepper and serve.