French Onion Soup for Lent
I know it's only Monday but I thought it would be helpful to give you a tried and true meatless recipe before Friday. That way you are able to shop and prepare ahead of time and you won't have a panic attack as I do when I realize it's Friday and I haven't thought through what I am going to cook!
French Onion Soup during Lent is a family tradition of ours. We don't make it every Friday but we do make it at least once during the season.
I was always intimidated by French Onion Soup. I thought it must be complicated to make but it is the easiest soup! The only thing that might be difficult is having stale bread on hand!
The flavor of the soup itself is really deep and rich and when you add the homemade croutons and cheese, it's absolutely incredible!
French Onion Soup
4 tablespoons butter
1 tablespoon olive oil
6 cups yellow or white onions, chopped
1 teaspoon salt
1 teaspoon sugar
3 tablespoons flour (I use almond flour)
2 quarts water
1 cup red wine
1 bay leaf
salt and pepper to taste
1/4 cup parmesan cheese, grated
thin slices of swiss cheese
Melt 3 tablespoons butter and 1 tablespoon olive oil in a large saucepan. Add the onions and stir to coat. Cover the onions and cook on low heat for 20 minutes, stirring occasionally. Uncover the pan, raise the heat, and stir in the teaspoons of salt and sugar. Cook until the onions are golden brown and caramelized.
Lower the heat. Stir in the flour and 1 more tablespoon of butter. Cook slowly, stirring for 2 to. 3 minutes. Remove from heat. Slowly add the water and the wine, stirring well. Add bay leaf. Simmer partly covered for 30 more minutes. Season to taste with salt and pepper.
Prepare large croutons.
Pour the soup into a large casserole or individual ramekins. Sprinkle parmesan over the top. Add the croutons. Then lay down the thin slices of swiss cheese. Sprinkle again with parmesan. Bake at 350 degrees for 20 minutes and then broil until lightly brown.
1 loaf stale French or Sourdough bread
olive oil or butter
Slice bread into 1/2" slices. Brush with olive oil or melted butter and broil until golden brown.