Introduction
Onion soup, in many forms, has charmed countless diners with its simplicity and depth. This version, adapted to vegetarian methods, relies on little more than onions, a bit of flour, and a gentle stock. The onions are slowly softened, bringing out their natural sweetness, then combined with a roux that thickens the soup into a lovely, broth-based delight. While some might recognize onion soup chiefly from the famed French tradition involving cheese and croutons, this approach is more modest—though there’s nothing to stop you from adding a toasted slice of bread and cheese on top if you desire.
Though onions may seem like humble ingredients, they reward patience with a flavor that’s richly layered. The key is to cook them gently, coaxing out their sweetness without letting them burn. In an older era, one might have done this on a wood-fired range, stirring occasionally to keep them from scorching. Modern stoves make it easier, but the principle remains: give the onions time to caramelize lightly, and they’ll repay you in taste. Afterward, a small amount of flour helps create a subtle thickness, while stock transforms that onion base into a satisfying, fragrant soup.
Seasoning remains straightforward—salt and pepper typically suffice. Those who fancy a hint of herb might slip in a bay leaf or some thyme during the simmer, but it’s purely optional. The beauty of onion soup lies in the interplay between the onion’s inherent sweetness and the delicate savory notes of the stock. Whether served as a light meal with bread or as a precursor to a grander dinner, this unassuming soup has the power to comfort and delight. In my experience, it’s one of those recipes that prove once more how a simple vegetable can turn into something unexpectedly delightful when given time and gentle heat.
Ingredients (serves 4)
- 4 large onions, thinly sliced
- 2 tablespoons butter
- 1 tablespoon flour
- 6 cups vegetable stock
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon pepper (adjust to taste)
Instructions
- Sauté Onions: In a large saucepan, melt the butter over medium-low heat. Add the sliced onions, stirring occasionally to prevent sticking. Let them cook for 15–20 minutes, or until they turn translucent and slightly golden. Avoid high heat, which might burn them before they soften.
- Add Flour: Sprinkle the flour over the onions, stirring to coat. Cook for another minute or two, helping the flour lose its raw taste. It may form a paste-like consistency with the onions, but that’s normal.
- Incorporate Stock: Gradually pour in the vegetable stock, stirring well. Raise the heat to bring the soup to a gentle simmer, then reduce it again so it doesn’t boil too vigorously.
- Season & Simmer: Add the salt and pepper. Allow the soup to cook for about 15–20 minutes, giving the flavors time to meld. If you want a bit more aroma, you could tuck in a bay leaf or a few sprigs of thyme during this stage (remember to remove them before serving).
- Taste & Adjust: Sample the broth. If it’s too thick, add a little water or stock. If you’d like the onions more tender, let them simmer a bit longer. Salt and pepper can be adjusted to your preference.
- Serve Warm: Ladle into bowls. If you fancy the classic presentation, you might top each bowl with a slice of toasted bread and optional cheese, broiled briefly until golden. Otherwise, enjoy it plain with a side of crusty bread. The sweet onion flavor requires little else.
A good onion soup is a testament to the power of slow cooking and basic ingredients. With just onions, butter, flour, and stock, you create a gentle yet soulful dish. Every spoonful brings forth the memory of kitchens where resourcefulness and flavor went hand in hand, proving once again that frugality need not be bland.