Recipe serves: 8

Onion soup

5 each large onions, chopped
3 Tbsp oil
3 Tbsp chicken soup powder
3 Tbsp onion soup powder
4 Tbsp all purpose flour
1 cup tap water
1 cup hot water
1 each large carrot, peeled
2 each celery stalk
½ tsp salt
½ tsp sugar
tsp black pepper
6 cup water
Garnish: Israeli "Soup almonds"

Preparation steps:
  1. Divide the onions into 2 batches. Saute each batch separately in a non-stick pan until dark brown.
  2. Transfer the caramelized onions to a large pot.
  3. In a medium bowl mix the flour, soup powders, 1 cup of tap water and 1 cup of hot water. Add the mix to the pot.
  4. Add carrot, celery, salt, sugar, black pepper and water. Bring to simmer.
  5. Simmer additional 30 minutes. If the soup is too thick add 1-2 cups of water and adjust flavors.
Serving: Garnish with Israeli "Soup almonds".
Picture of recipe

Take note!
  • When increasing the amount,
    saute the onions in small batches,
    otherwise the onions get cooked
    rather than sauted.
  • 5 large onions = 3 LB onions.
  • Don't serve the carrot and celery.