Join The Conversation With Mishpacha's Weekly Newsletter



Issue 564: Cheesy Onion Tomato Soup

Chavi Feldman

A great way to jazz up the same old onion soup recipe: a marriage of onion and tomato soup!

Wednesday, October 25, 2017

name

Recipes by Faigy Grossman and Chavi Feldman, Food and prop styling by Renee Muller, Photography by Moishe Wulliger

I was getting tired of my traditional onion soup recipe, which I’ve been making for years. As I was thinking of a way to jazz it up, my eyes caught sight of a can of diced tomatoes gathering dust on my shelf. Voil.! The marriage of onion and tomato soup could not have been more ideal. The flavors complement each other perfectly. I’m not sure I’ll ever go back to the original!

INGREDIENTS

Serves 6–8

  • 8 large Spanish onions, thinly sliced into rings
  • 1/2 cup (1 stick) butter
  • 1/4 cup brown sugar
  • ⅓ cup flour
  • 6 cups water
  • 1 28-oz (790-g) can diced tomatoes
  • 1/2 cup sherry cooking wine
  • 4 tsp soy sauce
  • 3 Tbsp onion soup mix
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp oregano
  • 1 5.2-oz (145-g) bag large salad croutons (or homemade)
  • 8 oz (225 g) shredded mozzarella cheese


PREPARATION

In a large pot, saut. onions in butter over medium heat for at least 20 minutes, until very soft. Keep the lid on the pot to ensure that the onions don’t burn. Remove lid from pot and stir in the brown sugar. Keeping the lid off the pot, saute for an additional 10 minutes. 

When done, remove half the onions from the pot and set aside. Sprinkle the flour over the remaining onions and mix well to combine. Pour the water into the pot. Using an immersion blender, blend together with the onions. Return the remaining onions to the pot, along with the tomatoes, sherry, soy sauce, onion soup mix, and seasonings. Bring the soup to a low boil, then lower the heat and simmer for 25–30 minutes. 

To serve, place a handful of salad croutons into a bowl. Sprinkle 2–3 tablespoons of shredded cheese over croutons. Ladle hot soup over the cheese and croutons.

Related Stories

Issue 407: Upside-Down Caramel Apple Cake

Estee Kafra

Home baked taste with a European flair

Issue 459: Moroccan-Style Couscous

Estee Kafra

A side dish or a salad, it’s versatile, different… and delicious!

Issue 363: Hearty Vegetable Soup

Rivky Kleiman

A staple recipe that never goes out of style. My kids demand this soup every week!

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


MM217
 
Seventy Years
Rabbi Moshe Grylak “The sword from without, and machlokes from within”
Helping Our Kids Find Their Mission
Yonoson Rosenblum The best home protection against the “foreign winds”
Meeting for Minchah
Eytan Kobre “A Ten-Minute Appointment for a Five-Minute Encounter”
Top 5 Jewish Grammar Mistakes
Rabbi Dovid Bashevkin Seeing the errors of our grammatical ways
The Missing Alef
Alef is not simply another letter in the Hebrew alphabet
What Are You Grateful For?
Jacob L. Freedman “I guess all we can do is to be grateful”
A Simple Offering
Faigy Peritzman Our obligations are measured according to our abilities
Building a Better Brain
Sarah Chana Radcliffe Make your home an emotionally safe place to be real
The Cyclist: Part III
D. Himy, M.S. CCC-SLP and Zivia Reischer Rachel has advanced from “flustered” to “determined”
Wholly Holy
Rebbetzin Aviva Feiner Realize who you are and how you can impact this world