Onion Soup, la Fitte

Golden caramelized onions form the backbone of this French-style onion soup, deglazed with sauterne wine and simmered in pareve bouillon for a clean, savory broth with a gentle kick from cayenne.

Cooking the onions until truly golden brown is where all the flavor comes from. Don’t rush this step. Stir frequently and let them go low and slow until they turn deep amber and smell sweet and nutty. The wine goes in after browning, and those five minutes of cooking burn off the alcohol while concentrating the fruity sweetness of the sauterne.

Using pareve bouillon keeps this dairy-flexible. You get the richness of a traditional French onion soup with the option to keep it kosher when paired with the right cheese choice.

Kitchen Tips

• Slice the onions thin and uniform so they caramelize at the same rate. Thick pieces will still be crunchy when the thin ones are done.
• Toast the bread rounds until very crisp. Soft bread turns into a soggy sponge the moment it hits hot soup.
• Grate the Swiss cheese finely for faster melting. Large shreds clump together instead of spreading evenly.

Variations

• Use Gruyere instead of Swiss for a more traditional, nuttier cheese flavor.
• Swap sauterne for dry sherry or a dry white wine for a different flavor profile.
• Broil the filled bowls for 2 to 3 minutes to get that classic bubbly, browned cheese crust.