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This fragrant onion soup is delicious on its own or with optional grated cheese, if serving with dairy. Courtesy of the Women’s Branch of the OU.
1 pound onions, sliced
4 tablespoons oil
1 cup Baron Herzog Chenin Blanc or other white wine
6 cups water
2 tablespoons parve bouillon powder
Brown onion in hot oil.
Add wine, water and bouillon powder.
Bring to a boil, cover and simmer about 30 minutes.
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This onion soup is better than all the french onion soups. I made these with nokelech and my family loved it.
thanks for a great recipe