Photo & Styling: Dor Moshe

Yield: 4-6 servings

Prep Time: 1 hour

Level: Medium

Ingredients:

2 ounces butter
8 medium onions, sliced thinly
2 tablespoons flour
1 cup white wine
4 cups vegetable broth
1 sprig thyme
Salt & pepper to taste
½ package Tnuva Edam Cheese Slices, cut into small pieces

Instructions:

1. Heat the butter in a large pot over a medium-low flame. Add the onions and saute for about 40 minutes, until dark brown, being careful that they shouldn’t burn.
2. Add the flour and mix well. Add the wine and cook for 3 minutes. Add the vegetable broth, the thyme and the salt and pepper. Cover and cook for half an hour.
3. Meanwhile, prepare the cheese “Pringles. Preheat oven to 350⁰F and line a baking pan with parchment paper.
4. Place a 3” round cookie cutter on the pan. Fill the area of the cookie cutter with cheese pieces. Remove the cookie cutter and place it on another spot, filling with cheese. Repeat until you have used up all the cheese, making sure you have at least one per serving. Put the pan in the oven and bake until the cheese has turned light brown. Remove from oven.
5. To make the Pringle shape, remove the cheese disc from the parchment paper using a spatula and place it on a rolling pin. Note: you have to work quickly. Once the cheese cools, you can’t shape it.
6. Place a cheese “Pringle” on each serving of soup.