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The slow-cook method of caramelizing the onions bring out the depth and flavor in this filling and hearty soup. You can omit the meat and even make it dairy by adding some shredded cheese to individual bowls before serving. Either way, this soup is sure to please!
3 extra-large onions, quartered and cut into thin slices
4 tablespoons oil
1/2 cup lean chopped meat
3 tablespoons flour
2 tablespoons onion soup mix
4 cups water
1/3 cup Kedem Apple Juice
2 tablespoons Baron Herzog Chenin Blanc or other white wine
1/2 cup Manischewitz Small Bow Ties or other mini bowtie egg noodles
In a medium-sized pot, sauté onions in oil over low heat, until tender and golden brown, stirring frequently. (This can take about 30 minutes; raise heat slightly if the onions do not brown.)
Add chopped meat and stir until meat has browned.
Add dry ingredients and mix until all lumps dissolve.
Pour in liquid ingredients and bring to a boil. Lower heat and cook for 30 minutes, stirring occasionally.
Add in bowtie noodles and cook an additional 7–10 minutes, until cooked through. Serve immediately.
Photography: Hudi Greenberger. Styling: Renee Muller.
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