Pareve Onion Soup – Serves 4
9 medium onions 1 Tbsp unbleached flour 1 Tbsp margarine* 1 tsp balsamic vinegar
2 Tbsp olive oil 1 Tbsp tomato paste 4 cup water ¼ tsp cayenne pepper
1 tsp sugar ½ tsp ground chili 3 cubes vegetable bouillon
* Make sure margarine is marked pareve.
Slice onions very thin.
Sauté onions in oil and margarine until volume decreases by a third.
Add flour and seasonings to onions and stir well. Continue to sauté until onions turn golden.
Mix vegetable stock, tomato paste and vinegar in separate bowl.
Add liquids to onions slowly, stirring constantly.
Simmer soup for about ½ hour.
Serve in individual bowls with toasted French bread on top
Easy Alternative: Use kosher canned, powdered or frozen soups. Heat and serve.