Onion Soup is one of my favorites. Traditionally, it is made with beef broth and a crouton covered with melted cheese that gets all gooey and drips down your mouth even when you try to eat it carefully. I’m kosher so I can’t add cheese to a soup made with beef broth; but I still love the taste of a delicious onion soup. This recipe is vegetarian so my daughter can eat it as well. Having a dairy meal? Grill a thin slice of French bread, cover it with gruyere or parmesan and run it under the broiler or melt it with a cooking torch before serving.
By January 23, 2014Published:
- 10 Servings
- 3 Pounds Sweet White Onions 12 Cups Sliced
- 4 Ounces Earth Balance Margarine Sticks
- 1/4 Teaspoon Sugar
- 2 Teaspoons Salt
- 6 Tablespoons Flour For Gluten Free or Passover, Use 3 Tablespoons of Potato Starch
- 1 Cup Dry White Wine
- 1 Quart Low Salt Vegetable Broth Homemade or Boxed
- 2 Quarts Water
- Bunch Thyme Tied
- Large Soup Pot With Cover
- Electric Food Processor
- Peel and quarter onions. Insert narrow slicer into processor and slice all the onions.
- Heat margarine in soup pot over medium flame. Add onions and stir well so that all the onions are covered with melted margarine. Sprinkle with sugar and salt. Stir again. Cook onions until they have turned golden brown-stirring occasionally. This process can take about 45 minutes.
- Sprinkle flour over onions and stir well.
- Add wine, broth and water. Stir well. Drop in bunch of thyme. Bring soup to a boil and reduce to a simmer. Place cover on top so that it is partially askew. Simmer 45 minutes longer. Remove thyme. Serve Onion Soup hot.
- Note: This soup can also be made for Passover. Use 3 tablespoons kosher for Passover oil and 3 tablespoons potato starch for thickening. Use Matzah for a crouton and cover it with Passover Cheese for a dairy meal.