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8 large onions, diced (or use 8 cups Haddar Sauteed Onions and skip to step 2)
8 large onions, cut into 1/2″ rings
1/2 cup sugar
2 and 1/2 cups Mishpacha Flour
1 cup oil
12 quarts Manischewitz Chicken Broth or other chicken soup or water with 12 ounces chicken soup mix
Saute diced onions in oil until golden brown.
Seperately saute onion rings in oil. Add sugar to onion rings, stir until caramelized.
In a 16 quart pot prepare roux with flour and oil.
Add soup and sauteed onions. Cook for 30 minutes.
Photography and styling by Peri Photography
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