- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Dairy
Easy
1 Hour
Diets 
Onion soup is classic break-the-fast food in our house, but I’m not always in the mood of soup in the heat of summer, so this is my compromise. You can easily make the sauce ahead and just cook the ravioli when you’re ready to go.
3 pounds (1 and 1/2 kilograms) onions, thinly sliced
1 and 1/2 tablespoons Gefen Olive Oil
1 and 1/2 tablespoons butter
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
2 cups parve chicken soup broth or vegetable broth
2 (12-ounce) packages Tzali’s mini cheese ravioli
Gruyère cheese, grated, to taste
In a large, heavy-bottomed pot, heat oil and melt the butter over low heat.
Add onions and slowly caramelize, maintaining moderate heat and regularly stirring, until deeply browned, soft, and very fragrant, about 45 minutes.
Add salt, pepper, and thyme and stir. Add two cups of vegetable broth and bring to a boil. Taste and adjust seasoning as necessary.
Prepare ravioli according to package directions. Drain. Gently toss with onion sauce and plate. Generously grate the Gruyère cheese over the top.
Photography: Moishe Wulliger Food Styling: Renee Muller
How Would You
Rate this recipe?
Please log in to rate
Reviews