Thursday, May 3, 2012

Onion Soup P Serves:  10
Onion Soup is one of my favorites. Traditionally, it is made with beef broth and a crouton covered with melted cheese. I am not a fan of the crouton ; and because I’m kosher, I can’t add cheese to a soup made with beef broth.  This recipe is vegetarian and if you’re having a dairy meal-spoon on the cheese.
3 pounds onions (about 12 cups sliced)
4 ounce stick Earth Balance margarine
¼ teaspoon sugar
2 teaspoons salt
6 tablespoons flour
1 cup dry white wine
1 quart low salt vegetable broth
3 quarts water
Bunch of thyme-tied
Large soup pot with cover
Electric food processor
  1. Peel and halve onions. Insert narrow slicer into processor and slice all the onions.
  2. 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 will take 45-60 minutes.
  3. Sprinkle flour over onions and stir well.
  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 bunch. Serve Onion Soup hot with grated parmesan.

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