SOUPE A L’OIGNON

Soups & Sauces

6 servings

6 medium onions, thinly sliced
6 tbsp. butter
1 tsp. sugar
1 tsp. salt
dash nutmeg
7 tsp. Kosher instant soup mix, beef flavour (pareve)
7 cups boiling water
1/4 cup sherry or port
6 thick slices French bread (dried out in oven)
1/2 cup grated Swiss Cheese
grated Parmesan cheese

  1. Sauté onions in butter until soft.
  2. Add seasoning and mix well.
  3. Cook down slightly, but do not let the onions get too dark. They should be golden brown.
  4. Combine soup mix and water. Add to onions and bring soup to a boil.
  5. Reduce heat and simmer for 10 minutes.
  6. Add wine and taste for seasoning.
  7. Ladle the soup into 6 ovenproof casseroles; top each with a slice of bread.
  8. Spoon about 2 tbsp. Swiss cheese on top of each.
  9. Bake at 300F for 10 minutes, or until cheese is melted and bubbly.

Serve with additional Swiss cheese, Parmesan cheese and toast.