Parve, Dairy or Meat*, Kosher l'Pesach**
Ingredients:
4 Large Onions, sliced
2 Tablespoons Olive Oil
2 Tablespoons Butter or Margarine*
4 Cups Stock*
Salt and Pepper to taste
Instructions:
Heat oil and butter (or margarine) in a large soup pot. Add onions. Saute the onions until they are a dark brown (mahogany) color. (approximately 1 hour 30 minutes) Once onions start to darken, stir frequently. Do not allow onions to stick to the bottom of the pan. Do not allow the onions to burn at all. Only after the onions are a rich mahogany color, add stock. Simmer for 20-30 minutes. Add salt and pepper to taste.
Optional: Garnish soup with cheese (if parve or dairy).
*This soup can be either parve, dairy or meat depending on the type of stock used. For a parve or meat soup, use a parve butter alternative.
NB: This recipe is written to be appropriate for Pesach, so the bread was omitted. During the rest of the year, the soup can be topped with a toasted slice of French or Italian bread. If the soup is parve or dairy, sprinkle cheese over the bread. For the best result, place the toasted bread and cheese on top of the soup in individual, oven-proof bowls. Place bowls under a broiler until the cheese melts and browns a bit. If you don't have oven-proof bowls...simply sprinkle cheese over slices of lightly toasted French or Italian bread on a baking sheet. Place under broiler until cheese is melted and a bit brown, then place the cheesy-toast slices on individual bowls of the soup.
**In order for the dish to be Kosher l'Pesach, be sure to use butter/margarine and stock that are certified Kosher l'Pesach.