I love Onion Soup. Traditionally, if you’re not kosher, it is made with beef broth and has grilled bread covered with melted cheese that drips down your mouth as you eat it. That doesn’t work for a Kosher house. I could make it with beef stock and leave out the cheese; but my daughter is vegetarian so that’s not an option. I could also make this vegetarian version and add the bread and cheese; if I’m serving it at a dairy meal. Generally, I only make soup for a mainly meat Friday night dinner so I keep it vegetarian.
There is something magical about the flavors that emerge from truly caramelized onions. You can add a slice of grilled bread on top of the Onion Soup; and even top it with vegan cheese if you desire. For me, the rich flavors of the onions, thyme and wine make a very flavorful soup that will leave your guests asking for more.
For another recipe based on onions, click on the link for Onion Marmalade.
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! I have made this Onion Soup in a Dutch Oven and a large deep skillet. I recommend the large skillet in which the onions have more surface area to caramelize. The only downside to the skillet is that you will probably want to transfer the soup to another pot to serve it. For me, it’s worth the extra pot. I’ve used a Dutch Oven often and gotten excellent results. Cooks’ choice!
Onion Soup
By Published: January 23, 2014
Yield:
- 10 Servings
Ingredients
- 3 Pounds Sweet White Onions
- 1/3 cup vegetable oil
- 2 Teaspoons fine sea salt
- 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
- 12 inch skillet with cover 4 inches deep
Directions
- Peel, core and quarter onions. Slice them in processor.
- Heat oil in skillet 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.
- Sprinkle flour over onions and stir well for two minutes to cook flour.
- 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 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.
