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Now, I can’t imagine that anyone thought they couldn’t make onion soup on Pesach. Onions are the number one vegetable, seconded only by potatoes, that we use so much of on Pesach. But did you know it could taste so good??
5–6 large onions, diced
1/4 cup oil or butter (butter, of course, tastes better but we all know it adds in the calories)
2–3 tablespoons Manischewitz Potato Starch, softened with 4–5 tablespoons cold water
11 cups water
2–3 teaspoons salt
1 teaspoon sugar
1/4 teaspoon pepper (up to 1/2 teaspoon pepper if you like it more peppery)
1/2 cup Baron Herzog Chenin Blanc, or other dry or semi-dry white wine
3 tablespoons onion soup mix
Sauté the onions in the oil/butter for 15–20 minutes, until they are softened and just starting to turn light brown.
Dissolve the potato starch and water in a little bowl, then add it into the onions and mix.
Add in all the water, the salt, sugar, pepper, and wine.
Put some of the soup liquid into a small bowl, add the soup mix to it and dissolve it together. Then add this back into the soup.
Bring the soup to a boil, and then lower the flame to simmer and allow it to cook for two hours.
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