Since onions are among the Clean Fifteen, I chose to feature this recipe, which gives you a full-bodied onion soup flavor and texture without containing any dairy. Enjoy it as a break-the-fast soup, as an appetizer at your Purim seudah, and all year round.
Serve on its own or with sourdough bread. Optionally, top with melted cheese for a traditional dairy presentation.
Heat olive oil in a large pot and sauté onions over low heat for 10 hours, stirring about every hour.
After 10 hours, slowly add the arrowroot starch, little by little, and mix until the mixture thickens.
Add the water, salt, pepper, and soup mix. Cook over medium heat for 45 minutes to one hour before serving.
Description:
Styling and Photography by Baila Rochel Leiner
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