Still Menachem: A recipe for a perfect winter dish that is not hot Israel today

Once it cools down and becomes rainy, Yashar feels like making a good soup, that's how it is, a well-known phenomenon.

I'm a soup saccharine, probably because that's how it is when Eastern European parents make and eat soups all year round.

Also in August.

But now that the weather has cooled down, and we are all back to being gathered at home (and in the kitchen) one of the favorite and satisfying soups is a classic French onion soup!

And here is my recipe for a wonderful soup for a cold winter.

Ingredients

3-4 fresh thyme stalks a

tablespoon of white flour

A glass of dry white wine

about 5 grains of allspice English

bay leaf

2 liters of vegetable stock / boiling water 

Coarse salt Grated

black pepper

Whisk soy sauce

To serve: croutons and grated Gruyere cheese

Menachem Winter Onion Soup, Photo: Yuli Isaac (Thoughts of July)

Preparation instructions

1. Slice the onions into thin strips and sauté in a large pot over a low heat with a little oil and coarse salt. It takes patience here, it can take almost an hour for the onion to "fall", soften and finally caramelize.

It will show you an insane amount of onions at first that you can not control but trust me it works out in the end. Be sure to keep an eye on the pot, cook over low heat and stir frequently.

2. Add butter cubes, and leaves from 3-4 fresh thyme stalks and continue to caramelize the onion over low heat.

Once the onion caramelizes nicely and gets a deep but not burnt color (can take almost an hour), add a tablespoon of flour and assimilate it.

3. Add a glass of dry wine to the onion and stir. The onion will actually look almost like jam at this point thanks to the flour that thickens everything.

4. Then add our liquids to the pot.

5. Add salt, pepper and soy sauce sauce (recommended and adds ummi flavor, no one will notice soy because add very little), add the bay leaf and allspice, cover and cook over low heat for at least another hour.

Taste and adjust seasoning.

Serve with homemade croutons or good bread and scrape over Swiss Gruyere cheese (any hard cheese can fit).

The author is the owner of the "Thoughts of July" recipe blog