The French know what they are doing.

Part of my last organic veggie order from Maggie’s Garden was about 15 small brown onions. I immediately thought of making a French onion soup.

Part of what intrigued me about this soup is that it is traditionally served with a piece of toasted crusty bread with cheese melted on top. Ummmm, sourdough bread anyone?


Yiddisha French Onion Soup
Serves 4
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
  1. 1 tablespoon oil
  2. 2 tablespoons butter (margarine if you want it to be parve)
  3. 2 cups thinly sliced onions
  4. Salt & pepper to taste
  5. 1 teaspoon thyme (I used oregano since that's what I had)
  6. 1 bay leaf
  7. 1/2 cup dry sherry ( this is where the yiddisha comes in, I used sweet kiddish wine)
  8. 6 cups beef stock (a parve beef stock cube in boiling water if you keep kosher)
  9. Thick slices of crusty bread (hello sourdough!)
  10. Lots of sliced or grated Gruyere or Swiss cheese (here in Israel I used sliced Emek cheese)
  1. In a heavy bottomed pot, melt the oil and butter and add the onions.
  2. Season with the salt, pepper and herbs and cook for about 15 minutes storing often.
  3. When the onions have caramalised, add the bay leaf and the sherry/kiddish wine and stir.
  4. Add the stock and bring the soup to a boil.
  5. In the mean time, heat the grill in your oven.
  6. Place the bread slices on a baking sheet and top with slices of cheese.
  7. Place under the grill until the cheese is melted an bubbling.
  8. Dish up the soup into bowls and either float a slice of cheesy bread on top or serve the bread on the side.
Adapted from Rachael Ray via
A Bit of This A Bit of That