Please enter the email you’re using for this account.
This meaty version of French onion soup has a terrific depth of flavor. The meat is so soft and buttery, and it’s the perfect addition to caramelized onions in a delicious broth. Serve with any non-gebrokts Pesach crackers.
1/2 cup oil, such as Gefen Cottonseed Oil
8 Vidalia onions, cut in half-moons
1 and 1/2 pounds kolichel flanken, cut in chunks
5 cups water
2 cups chicken soup
1/2 cup Baron Herzog Cabernet Sauvignon or other dry red wine
2 teaspoons sugar
Gefen Salt, to taste
black pepper, to taste
In a seven-to-eight-quart pot, heat the oil. Add the onions and sauté over high heat for four to five minutes.
Reduce heat to medium-low and continue cooking for about one hour, stirring every few minutes, until the onions are caramelized. They will be very soft, dark golden, and significantly reduced in volume.
Add the meat, water, chicken soup, wine, sugar, salt, and pepper. Bring to a boil, then reduce heat to low and cook two and a half to three hours, until the meat is soft and buttery. Skim the fat off the top and serve.
Photography and Styling by Chay Berger
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation