My story is one you’ve probably heard before. Young Jewish woman is pre-med in college, ends up in law school after a chemistry accident. After a few years of glamorous environmental law, she was off to Geneva and finds herself at the UN listening to terrorists discuss human rights. How to top that? Pastry school in Paris was the obvious choice. A catering business in Geneva, taught a few cooking classes in French and then came back and started a cooking school in the D.C. area. Oh yeah, had four kids at some point. Now I travel the country teaching kosher cooking and baking and proving that Kosher food can be beautiful, elegant and delicious. Along the way, I set out to start a kosher baking revolution. Join me.
French Onion Soup (Dairy)
serves 8 - 10
6 large yellow onions, halved and sliced
3 tablespoons canola or vegetable oil
3 tablespoons butter
7 cups water
4 teaspoons parve beef stock powder
10 slices baguette or French bread
1 ½ cups shredded or grated parmesan cheese
1 ½ cups shredded mozzarella cheese
salt and pepper
Place onions and oil in a large pot and cook on high heat, stirring often until onions start to become very brown, about 20 minutes. Turn the heat down if the onions start to burn. Add the butter and cook another 15 minutes on medium heat until the onions brown further and are very soft. Add the water and beef stock powder. Bring to a boil, then reduce to low and simmer for 15 minutes. Add salt to taste and a generous amount of pepper, to taste.
Turn oven on to broil. Place the bread slices on a cookie sheet and place a pile of parmesan and mozzarella cheese on top of each slice. Broil a few minutes, watching carefully, until the cheese is completely melted and turning brown.
To serve, ladle the soup into the bowl and place a cheese toast on top. You can reheat the cheese toasts in the oven at 350°F for 5 minutes.
For a no carb version, just sprinkle the cheese right into the bowl of hot soup.