Please enter the email you’re using for this account.
This fragrant onion soup is delicious on its own or with optional grated cheese, if serving with dairy. Courtesy of the Women’s Branch of the OU.
1 pound onions, sliced
4 tablespoons oil
1 cup Baron Herzog Chenin Blanc or other white wine
6 cups water
2 tablespoons parve bouillon powder
Brown onion in hot oil.
Add wine, water and bouillon powder.
Bring to a boil, cover and simmer about 30 minutes.
How Would You
Rate this recipe?
Fast answers grounded in site content.
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
SO YUMMY! and comes together so quickly with things you have in the house.
This onion soup is better than all the french onion soups. I made these with nokelech and my family loved it.
thanks for a great recipe