Neighborly Onion Soup

April 24, 2012
3 Ratings
  • Serves 4
Author Notes

A lady down the street has a bed of beautiful white onions growing just outside her back fence. I've kept an eye on them to see of they're being cut (or dug). They haven't been touched. I had made vegetable stock this morning, and since thundershowers are forecast for the evening hours, soup would be nice. But it needed to be a light, springy soup.
I decided today was the day to meet the onion lady. I'd baked a bunch of baguettes this morning, so I wrapped one up and tied it with some string, walked down, and rang her doorbell. Happily, she didn't think I was crazy asking if I could trade her a baguette for some of her onion scapes. She said, in fact, that I'd be doing her a favor if I returned and cut as many as I wanted. That can be arranged.

Leftovers make a lovely lunch. Alternatively, share some with a nice neighbor.


What You'll Need
  • 1 1/2 quarts vegetable stock, your own or a good organic one
  • 2 cups onion scapes, 1/4" slices
  • Juice of 1 lemon (zest it first)
  • 3 eggs
  • Sea or kosher salt and pepper to taste
  • 8 slices from a good baguette
  • 4 ounces soft (room temperature) butter
  • 4 teaspoons of snipped chives (I use scissors)
  • Zest of one lemon
  1. Set the oven to broil. This comes together very quickly, so have all your mise en place (prep work, basically) done.
  2. In a small mixing bowl, stir together the soft butter, chives, and lemon zest. Do not butter the baguette slices before broiling them. Chives are quite delicate, and the warmth of the grilled bread is just perfect for both melting the butter and for bringing out the bright flavor of the chives and lemon zest. Set the slices of baguette on a baking sheet not lined with parchment. Broil both sides of the slices to a deep golden brown. When done, remove from the oven and spread each side with the butter-chive-lemon mixture. Keep any leftover butter; it will be wonderful on toast with a poached egg resting on top.
  3. While the bread is broiling, begin heating stock to a simmer. Add the onion scapes. Cook only as long as it takes for the scapes to heat through; they want to retain some of their tender crunch.
  4. In a small heatproof bowl whisk together eggs and lemon juice. Temper in a ladle of hot soup, whisking all the while. Slowly whisk egg mixture back into the soup. It will take on a lovely, silken consistency. Season to taste with salt and pepper.
  5. Ladle soup into bowls, and dip a crostini into each one.
Contest Entries

See what other Food52ers are saying.

  • Ziggy
  • krusher
  • wssmom
  • aargersi
  • fiveandspice

24 Reviews

Ziggy November 9, 2014
I don't know if I'm being a fool but what are onion scrapes?
boulangere November 9, 2014
Ziggy, here are some photos that I hope will help you:

krusher April 29, 2012
I really love this recipe - so light yet packed with quality protein. I also especially love the room temperature butter/snipped chives/lemon zest topping for your perfect baguette slices to go with the soup. I notice I am constantly cooking and eating soups ... could it be that I live alone and it is a great way to get one's nutriment? I also make them constantly for my 88 year old mother who says she only wants soup at night ... so I make very sure they are tasty, nutriment packed and made by me.
wssmom April 25, 2012
How incredibly civilized! And lovely!
boulangere April 25, 2012
I do my best. To be civilized, that is.
aargersi April 25, 2012
I wish you were my neighbor
boulangere April 25, 2012
Bevi April 25, 2012
I concur.
boulangere April 29, 2012
Would make me very happy, too.
fiveandspice April 24, 2012
Such a great story! I love meeting neighbors in order to pillage their yards of their bounty. :) The soup and crostini sound lovely.
boulangere April 24, 2012
Thanks! Nothing like a little friendly neighborhood pillaging.
healthierkitchen April 24, 2012
Have you already shared your vegetable stock recipe? If not would you consider? I can taste this!
healthierkitchen April 24, 2012
Have you already shared your vegetable stock recipe? If not would you consider? I can taste this!
boulangere April 24, 2012
Yes, I'll be glad to. Thank you for asking.
healthierkitchen April 25, 2012
looking forward to it! Thanks.
drbabs April 24, 2012
I'll be right over. :)
creamtea April 24, 2012
I'm coming with drbabs.
boulangere April 24, 2012
Setting the table.....
em-i-lis April 24, 2012
how lovely, c! hope you are well! krusher's note sums you and this up nicely. :)
boulangere April 24, 2012
Thank you kindly, Em.
krusher April 24, 2012
As always, your sense of appropriateness for the moment, the season, the weather, the heart and appetite, and your incredibly deft hand in the kitchen shows us all that simple and elegant is always best. Less is more. Love the way you write your recipes. Thanks.
boulangere April 24, 2012
You are so very kind, K., thank you.
creamtea April 24, 2012
Delicious-sounding recipe and beautiful pictures!
boulangere April 24, 2012
Thank you very much, creamtea.