French Onion Matzo Ball Soup

A cozy fusion of French onion soup and traditional matzo balls, this dish combines rich, caramelized onions and tender matzo balls, all topped with melted cheese. Perfect for a comforting meal!

Ingredients:

For the Soup:

• 1 large onion, julienned

• 1 tablespoons butter

• 2 cloves garlic, minced

• ¼ cup dry white wine

• 2 cups vegetable stock

• 1 bay leaf

• 2 sprigs fresh thyme

• ½ cup diced carrots and celery

• Fine sea salt and freshly cracked black pepper, to taste

• ½ cup grated or sliced cheese (Gruyère, Swiss, or Mozzarella)

For the Matzo Balls:

• 2 large eggs

• 2 tablespoons avocado oil

• 2 tablespoons vegetable stock

• ½ cup matzo meal

• ⅛ teaspoon ground nutmeg

• 1 tablespoon freshly grated ginger

• 1 tablespoon finely chopped dill

• ½ teaspoon salt

• Black pepper, to taste

Instructions:

Prepare the Matzo Balls:

1. In a bowl, mix together the eggs, avocado oil, vegetable stock, matzo meal, nutmeg, ginger, dill, salt, and pepper.

2. Cover and refrigerate for at least 3 hours.

3. When ready, shape the matzo mixture into small balls (roughly Ping-Pong-sized). Set aside.

Start the Soup Stock:

1. In a large pot, bring the stock to a simmer.

2. Add the bay leaf, thyme, carrots, and celery. Let simmer gently while you caramelize the onions.

Caramelize the Onions:

1. In a separate pan, melt butter over medium-high heat. Add the julienned onions and cook, stirring occasionally, until deeply golden and caramelized—this will take about 30 minutes or 4 hours if you’re psycho like me.

2. Add minced garlic to the onions and cook for 2 minutes. Deglaze the pan with white wine, scraping up any browned bits.

3. Transfer most of the caramelized onions (reserve some for garnish) to the pot with the stock. Stir to combine and continue simmering for 10 minutes.

Cook the Matzo Balls in the Soup:

1. Once the soup is well combined and simmering, gently drop the prepared matzo balls directly into the pot with the soup.

2. Cover and let the matzo balls cook in the simmering soup for 30-40 minutes, or until they are fully cooked through and tender.

Final Assembly:

1. Preheat a non-stick pan and melt the cheese until bubbly and slightly browned.

2. Ladle the soup into bowls, ensuring each serving has matzo balls, vegetables, and plenty of caramelized onions.

3. Top with the melted cheese, garnish with reserved onions, and sprinkle with fresh dill if desired.

Serve Immediately: Enjoy the warm, savory flavors of French Onion Matzo Ball Soup, a unique blend of caramelized onions, hearty vegetables, and tender matzo balls, all topped with cheesy goodness.