Join The Conversation With Mishpacha's Weekly Newsletter



Issue 600: Best Dairy Onion Soup Ever

Brynie Greisman

This soup has the perfect texture and flavor

Thursday, July 12, 2018

name

Props and styling by Janine Kalesis; Photography by Hudi Greenberger

My daughter and I ate in a restaurant that had the most incredible onion soup. I’m not usually an onion soup fan, but this one had the perfect texture and flavor. We recreated it here for all of you.

 INGREDIENTS

SERVES 10

  • ½ cup (1 stick) butter
  • 8 small–medium onions, sliced
  • 3 garlic cloves, sliced
  • ½ cup flour (whole wheat pastry is fine)
  • 2 Tbsp onion soup mix
  • kosher salt and pepper, to taste (be generous with salt)
  • pinch nutmeg
  • 1 10-oz (280-g) can sliced mushrooms (optional but recommended)
  • 3 Tbsp semidry white wine
  • croutons
  • Parmesan cheese, shredded cheese, or feta cheese cut into tiny cubes, for garnish


PREPARATION

Melt butter in a 4–5-quart pot. Add onions and garlic and sauté over low heat (this is crucial) until golden, about 25–30 minutes, stirring constantly. Turn up the heat for the last 5 minutes. Add flour and mix in well.

Add 7–8 cups of water (depending on how thick you like your soup) and bring to a boil. Add onion soup mix, salt, pepper, and nutmeg, and cook for 40 minutes. Add mushrooms, if desired, 5 minutes before the end. Add wine and stir.

Remove soup from heat. Taste and adjust flavorings accordingly. Garnish if desired.

Tip: For a special occasion, serve in bread bowls. Soup can be frozen.

Note: I almost never use canned mushrooms. Here, I used them for convenience and to add more texture to the soup. The flavor isn’t prominent.

Related Stories

Issue 594: Custard Fruit Tart

Rivky Kleiman

So rich and sweet and delicious, you might not save any for your guests…

Issue 598: Irresistible Energy Bars

Faigy Grossman

So easy to make they’ll be your new quick and easy (and healthy!) snack

Issue 599: Cheesy Wild-Mushroom Panini

Miriam Pascal

A winning combo of mushrooms, cheese, and pesto

Share this page with a friend. Fill in the information below, and we'll email your friend a link to this page on your behalf.

Your name
Your email address
You friend's name
Your friend's email address
Please type the characters you see in the image into the box provided.
CAPTCHA
Message


 
Out with the Girls
Yonoson Rosenblum Another progressive revolution that eats its own
And I Will Glorify Him
Eytan Kobre Herman Wouk “made G-d a bestseller”
What You've Learned
Alexandra Fleksher Allow me to let you in on what school is all about
Going Broke
Mishpacha Readers Reader feedback for “The Kids Are Going to Camp..."
Top 5 Ways Jews Try to Lose Weight
Rabbi Dovid Bashevkin Gaining weight and talking about losing weight
He Soaked Up Our Pain
Rabbi Yaakov Klein A tribute to Reb Shlomo Cheshin ztz”l
Leaving on a High Note
Rabbi Ron Yitzchok Eisenman And then it happened. I knew it would
Family Matters
Baruch S. Fertel, MD, MPA, FACEP Not the answers they teach in medical school
Play the Night Away
Riki Goldstein May we all share simchahs, no strings attached!
Fast Thinking
Faigy Peritzman How we react when we're exempt from a mitzvah
Baalat Teshuvah
Rachel Karasenti Don’t ask, “So how did you become frum?”
Confessions of a PhD Graduate
Sarah Chana Radcliffe When it comes to parenting, we’re always learning
Dear Favorite Little Sis
Anonymous I ended up wanting to be like you
Who's Making My Phone Calls?
Sara Eisemann Should I be upfront that I’m calling for myself?