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Dairy
Easy
1 h
Diets 
A warm bowl of rich and deeply caramelized French onion soup is one of my favorite things. Here, I’ve combined crispy latkes with the flavors of French onion soup by caramelizing onions with sherry vinegar and topping the fried latkes with onions and nutty Gruyère cheese. If you can’t find Gruyère cheese, use a nutty aged Cheddar instead.
Yields: 30 latkes
3 tablespoons unsalted butter
2 medium yellow onions, sliced into half moons
1/4 cup sherry vinegar or Tuscanini White Wine Vinegar
2 pounds (4 to 5 large) russet potatoes, peeled
1/4 cup Manischewitz Matzo Meal
3 large eggs, whisked
1 teaspoon Haddar Kosher Salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves, plus more for serving
neutral oil, for frying
Gruyere cheese, grated, for serving
Make the caramelized onions: in a large frying pan, melt the butter over medium-low heat. Add the sliced onions to the pan. Cook, stirring occasionally, for 10 to 15 minutes, until the onions turn golden brown.
Add the sherry vinegar to the pan and increase the heat to medium, cooking and stirring until the vinegar evaporates. Reduce the heat to low and cook for another five minutes. Remove the onions from the pan and set aside.
Grate the potatoes using a food processor, or on the largest holes of a box grater. Lay down a clean dish towel and dump half of the potatoes onto the towel.
Gathering the corners of the towel, make a pouch, squeezing and twisting out as much liquid as possible from the potatoes. Transfer the drained potatoes to a large bowl. Repeat with the second half of the potato mixture, adding the rest of the drained potatoes to the bowl.
Add half of the caramelized onions to the bowl, along with the matzo meal, eggs, kosher salt, black pepper and to the potatoes and mix to combine. Add the eggs, kosher salt, black pepper and thyme to the bowl. Mix to combine.
Pour one inch of vegetable oil into a large, heavy skillet. Heat the oil over medium high heat, until shimmering. Form latkes with two tablespoons of batter each, carefully dropping them into the hot oil. Use the back of a spatula to flatten the latkes. Fry four latkes at a time, taking care not to crowd the pan.
Fry for about three minutes on one side, or until golden brown, then carefully turn and fry the other side for two to three minutes.
Using a spatula, transfer latkes to a paper-towel-lined cooling rack. Blot any excess oil with additional paper towels and season with salt. Continue frying until all the latke batter is used up.
To serve: turn the oven on to the broil setting. Transfer the cooked latkes to a foil-lined sheet tray. Dollop a spoonful of remaining caramelized onions over each latke and top with grated gruyere. Broil until melted and bubbling. Remove from oven, top with fresh thyme, and serve immediately.
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