This recipe, perfect for the Nine Days before Tisha B’Av when we don’t eat meat, comes from Oorah’s talented creative marketer, Mrs. Barker.
5 large Spanish onions, halved and sliced
3 Tbsp. mild olive oil
2 Tbsp. butter
2 Tbsp. flour
1/2 cup white cooking wine
4 cups vegetable stock (or water)
salt and pepper
2 Tbsp. shredded mozzarella cheese
Saute onions in oil for about half an hour, stirring often, on medium flame until browned. Add butter, stir until melted. Sprinkle in flour until absorbed and makes a paste. Pour in white wine, stir until incorporated. Pour in stock or water, bring to boil and then lower to a simmer for about 20 minutes. Salt and pepper to taste.
Ladle soup over shredded cheese in bowl, top with croutons.
Yield: about 4 servings