Fleishig Caramelized Onion Soup with Bow Tie Noodles
A hearty Jewish-style onion soup featuring deeply caramelized onions, lean ground meat, and tender bow tie noodles in a rich broth enhanced with apple juice and white wine. The long caramelization process develops deep, sweet onion flavors while the meat adds substance, making this a satisfying main dish soup perfect for cold weather or Shabbat meals. The combination of onion soup mix and fresh ingredients creates layers of savory depth, while the apple juice adds subtle sweetness that complements the caramelized onions beautifully.
Ingredients
- 3 extra-large onions, quartered and cut into thin slices
- 4 tablespoons oil
- ½ cup lean chopped meatground turkey1:1kosher
similar texture and flavor
- 3 tablespoons flour
- 2 tablespoons onion soup mixbeef bouillon powder1:1flavor-base
may need salt adjustment
- 4 cups water
- ⅓ cup Kedem Apple Juice
- 2 tablespoons Baron Herzog Chenin Blanc or other white wine
- ½ cup Manischewitz Small Bow Ties or other mini bowtie egg noodles
Instructions
- 1
Saute onions in oil over low heat until tender and golden brown, stirring frequently for about 30 minutes
- 2
Add chopped meat and stir until meat has browned
- 3
Add flour and onion soup mix, mixing until all lumps dissolve
- 4
Pour in water, apple juice, and white wine, then bring to a boil
- 5
Lower heat and cook for 30 minutes, stirring occasionally
- 6
Add bowtie noodles and cook an additional 7-10 minutes until cooked through
- 7
Serve immediately
Tips
Raise heat slightly if onions are not browning after extended cooking time
Stir frequently during the caramelization process to prevent burning and ensure even browning
Cook noodles just until tender to avoid mushy texture in the finished soup
Good to Know
refrigerate up to 3 days in covered container
can make soup base 1 day ahead, add noodles when reheating
immediately while hot with crusty bread
Common Mistakes
cook onions over medium-low heat to avoid burning during long caramelization
dissolve flour mixture completely to avoid lumps in finished soup
add noodles at the end to prevent overcooking during storage
Substitutions
similar cooking time
may need salt adjustment
FAQ
Can I make this soup vegetarian?
Remove the chopped meat and use vegetable broth instead of water, adding mushrooms for extra umami depth and substance.
What if I don't have apple juice?
Substitute with additional white wine or a tablespoon of honey mixed with water for similar sweetness balance.
How long will leftovers keep?
Store refrigerated for up to 3 days, though noodles may soften further when reheated.