Let's Make French Onion Soup with Challah and Muenster Cheese!

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Warm up this cold month of January with a Jewish style French onion soup!

This recipe uses the traditional Jewish bread - challah - to add texture with creamy Muenster cheese melted over the top.


  • 2 medium onions, thinly sliced
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1/2 tsp sugar
  • 1 1/2 Tbsp all-purpose flour
  • 1/2 cup white wine
  • 6 cups vegetable stock
  • 1-2 cups water
  • Salt and pepper to taste
  • 6 pieces leftover challah
  • 6 pieces sliced Muenster cheese


Heat the oil and butter in a large pot over medium-low heat.

Add onions and allow to cook for 12-15 minutes. Don’t worry about fussing with them too much right now, you will be stirring later.

After 15 minutes, add the sugar and stir. Allow the onions to caramelize for the next 30 to 40 minutes, stirring frequently. If the onions are getting crispy make sure to lower the heat.

After the onions are fully caramelized, sprinkle the flour over them and cook for about three minutes, continuing to stir. Next, add the wine, deglazing the bottom of the pan as you stir.

Add the stock and the water, continuing to stir. Add salt and pepper to taste. Bring the soup to a simmer and allow to cook another 30 minutes.

Add several ladles full of soup to each individual ramekin.

Toast your challah pieces and place on top of soup. Add a slice of Muenster on top of challah round and place under the broiler for 3-5 minutes, or until cheese is bubbling and just beginning to brown.


Warm up this cold month of January with a Jewish style French onion soup!


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