Onion Soup

Onion Soup

Print Friendly, PDF & Email

I love Onion Soup. Traditionally, it is made with beef broth and has grilled bread covered with melted cheese that gets all gooey and drips down your mouth, sitting on top of it. You can’t do that if you’re kosher. I decided to make a vegetarian version; so I can make it for both meat and dairy meals. I can still grill a slice of a baguette, and place it on top of the hot soup- or just eat it plain. It is that delicious. If you’re having a dairy meal: grill slices of a baguette and cover them with gruyere. Place one slice on top of each crock and place them under the broiler. Use a kitchen torch to melt the cheese if your crocks can’t go in the oven. This is a real treat!

Prep:15 minutes

Note: Onions take a longer time than you might imagine to caramelize. Don’t be impatient. First, they have to give up their natural juices before the sugar in them can begin to turn the slices golden brown. The flavor is worth the wait!

Onion Soup

By Gloria Kobrin Published: January 23, 2014

  • Yield:

  • 10 Servings

Ingredients

  • 3 Pounds Sweet White Onions
  • 1/3 cup vegetable oil
  • 2 Teaspoons fine seasalt
  • 1/3 cup Flour For Gluten Free or Passover, Use 3 Tablespoons of Potato Starch
  • 1 Cup Dry White Wine
  • 4 cups Low Salt Vegetable Broth Homemade or Boxed
  • 4 cups Water
  • small bunch Thyme Tied

Equipment

  • Electric Food Processor extra thin slicer inserted
  • Dutch Oven

Directions

  1. Peel, core and halve onions. Slice them in processor.
  2. Heat oil in Dutch Oven over medium flame. Add onions and salt. Stir well so that all the onions are covered with oil. Stir again. Cook onions until they have released their juices and turned golden brown-stirring occasionally. This process can take about 45-60 minutes.
  3. Sprinkle flour over onions and stir well for two minutes to cook flour.
  4. 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.
  5. Note: This soup can also be made for Passover. Use 1/3 cup 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.

One Comment

  1. Pingback: Wednesday: Picking My Menu | Kosher By Gloria

Leave a Comment

Your email address will not be published. Required fields are marked *

*