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Lenten onion soup

Author
Cookinero 3 Nov 2022
22090
Lenten onion soup

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.

How to cook Lenten onion soup

Step 1

Lean onion soup

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

Lean onion soup

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

Lean onion soup

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

Lean onion soup

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.

Lenten onion soup - FAQ About Ingredients, Baking Time and Storage

While yellow onions are ideal for their sweetness when caramelized, you can substitute with white onions or even a mix of onions for a slightly different flavor profile. Red onions will work in a pinch, but may impart a slightly stronger, more pungent taste.
Properly stored in an airtight container, Lenten onion soup will last for 3-4 days in the refrigerator.
Yes, Lenten onion soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers or bags. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Simply omit the baguette or use a gluten-free baguette alternative for serving.
For a deeper, more intense onion flavor, consider adding a tablespoon of balsamic vinegar or a splash of dry sherry towards the end of the cooking process. This will enhance the caramelized notes.
While this is a classic onion soup, you can certainly add other vegetables. Carrots or celery, finely diced and added at the beginning with the onions, will add depth of flavor.
Besides toasted baguette slices, consider serving it with a side salad, a grilled cheese sandwich (if not strictly observing Lent), or a crusty loaf of bread for dipping.

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