Prep Time: 4 minutes
Cook Time: 1 hour, 45 minutes
Chill Time: none
Yield: 4 servings

  • 4 large onions, sliced
  • 4 tablespoons butter
  • 1 cup dry white wine
  • 2 tablespoons flour
  • 8 cups water
  • 3 tablespoons Osem Onion Soup Mix (optional or more salt to taste)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • French bread, sliced and toasted

1. In a 4-quart stockpot, sauté onions in butter over medium heat for about 8 minutes, or until caramelized to a nice golden brown, stirring frequently so they don’t burn.
2. Add wine and continue to sauté for 2 to 3 minutes.
3. Slowly stir in flour.
4. Stirring to keep lumps from forming, add water, onion soup mix, salt and pepper; bring to a boil over high heat.
5. Reduce heat to low, cover and simmer for 1 hour and 30 minutes.
6. Ladle into bowls and place a piece of toasted French bread in each.


The traditional topping used for onion soup is Gruyere cheese. If you have trouble finding it, substitute Swiss cheese. Top the toast with a slice or two of cheese and broil for 3 minutes, until cheese is browned and bubbly.

Reprinted with permission from Quick and Kosher: Recipes From The Bride Who Knew Nothing