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French Onion Soup for Lent

Updated: Mar 4


A steaming bowl of French Onion Soup topped with melted cheese and toasted bread, perfect for Lenten meatless Fridays.
Embrace the warmth of Lenten reflection with each spoonful of this rich, comforting French Onion Soup.

Another "No Meat Friday" is coming up! I thought it would be helpful to give you one of my family's tried and true meatless recipes before Friday. That way you can 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 soup's flavor is rich and intense 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

croutons

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.


A stainless steel Dutch Oven full of golden brown sautéed onions.
Sautéed Onions, the base of the soup.

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.


A stainless steel stew pot with water and wine added to a base of sautéed onions.
Water and wine are added to the French Onion Soup base.

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.


Homemade Croutons

1 loaf of 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.


A steaming bowl of French Onion Soup topped with melted cheese and toasted bread, perfect for Lenten meatless Fridays.
Embrace the warmth of Lenten reflection with each spoonful of this rich, comforting French Onion Soup.

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