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Parve
Medium
1 Hour, 30 Minutes
Diets 
This recipe combines my two favorite soups, French onion and tomato, with filling and hearty results. Perfect for after a fast.
2 tablespoons oil
2 large Spanish onions
2 tablespoons brown sugar
2 tablespoons Glicks Flour
1 tablespoon onion soup mix
2 teaspoons Glicks Soy Sauce
2 tablespoons Baron Herzog Late Harvest Chenin Blanc or other white wine
48 ounces (1.36 kilograms) Tuscanini Tomato Juice
salt, to taste
pepper, to taste
1–2 teaspoons thyme
2 eggs
4 tablespoons oil
1 teaspoon salt
dash pepper
1/2 cup water
2 cups Glicks Flour
Heat oil in a thick-bottomed pot. Add onions and sugar and cook over very low heat until softened, stirring occasionally.
Add the flour, onion soup mix, soy sauce, and white wine and cook for 10 more minutes, until the onions are very soft.
Pour in the tomato juice and stir. Season with salt, pepper, and thyme. Cook for 30 minutes over very low heat, stirring occasionally.
Mix all the ingredients together to form a thick dough.
Refrigerate for about 20 minutes to make the dough easier to handle.
When ready to use, roll into thick strands on a very well-floured counter. Using a knife, cut the strands into small pieces.
Bring the soup back to a boil and add the egg dumplings.
Cook for 10–15 minutes, until they’re cooked through, and serve immediately.
Photography: Hudi Greenberger Food Styling: Janine Kalesis
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Reheat? Hi does this reheat well?
Yes