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# Onion Soup

I fry the onions until they are dark brown, then simmer the soup slowly for about an hour and serve it with slices of toasted baguette on top.

## What you need

- 2¼ lb Onions (Cut into strips)
- 2 quarts Water
- 2 tbsp Chicken soup powder (Pareve)
- 2 tbsp Onion soup powder
- 3 tbsp All-purpose flour
- 5¼ oz Butter or margarine
- 1 tbsp Crushed garlic
- 1 tsp Chopped thyme

### For Serving

- Toasted baguette slices (1¼–1½ inches thick)

## How I make it

1. In a large pot, fry the onions in the butter (or margarine) until dark brown.
2. Add the soup powders and the garlic, and stir well.
3. Add the flour and stir again.
4. Add the water and the thyme, and simmer over low heat for about 1 hour.
5. Ladle the soup into individual bowls and top each with a slice of toasted baguette.

## What I've learned

- When I use margarine instead of butter, the soup comes out pareve.

Source: https://chefef.com/en-us/recipes/onion-soup/