Lean Onion Soup

Lean onion soup is our answer to skeptics who believe that the only true version is the classic version. We agree that the traditional French version of this dish is simply unthinkable without a good strong meat broth. But, believe me, it turns out excellently on water, if you follow the right technology. You will find all the details in the recipe, and we will just open 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 directions and cook with pleasure - during fasting or at any other time.

Ingredients

• 1.5 kg of onions
• 1 head of garlic
• olive oil
• 1 tbsp. l. brown sugar
• freshly grated nutmeg on the tip of a knife
• 8 pieces of baguette, about 2 cm thick
• salt, freshly ground black pepper

Directions

1. Preheat oven to 160 ° C. Peel the onion for a lean soup and slice, preferably into thin half rings or quarters. Peel the cloves of garlic. For onion soup, use a large saucepan with heat-resistant handles and a thick bottom. Pour about 4 tbsp. l. olive oil, season with salt and add onion. Sprinkle with sugar and nutmeg, stir. Place a saucepan with onions over medium heat and saute until golden brown, stirring occasionally. This will take about 10 minutes. Make sure that the soup onions do not burn! Place whole garlic cloves on top of the onion, cover the pan with foil and place in a 160 ° C oven. Cook for 1 hour, stirring the onion a couple of times during this time. Move the pot back to medium heat, pour in 1-1.5 liters of cold drinking water. Bring to a boil and cook for 20 minutes. Season with salt and pepper the lean onion soup. While the soup is cooking, fry the baguette slices in olive oil on both sides until golden brown. Place two pieces of baguette on a plate, top with onion soup. Drizzle with olive oil, season with pepper and serve.