# @joiceglobal on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DIMWHcmt-Zx
- **Gondola URL:** https://gondola.cc/posts/29075036-joiceglobal-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/59b66c9c2a.jpg
- **Posted:** 2025-04-08T16:50:31.000+00:00
- **Account Owner:** Joice (@joiceglobal) — https://gondola.cc/joiceglobal

## Caption

FRENCH ONION MATZA BALL SOUP
Serves 6 to 8

In February I had the pleasure of collaborating with chef olivia_ostrow on a dinner in Miami where we served French onion matza ball soup to reflect our shared cooking style. I came home and developed this rich onion soup recipe–bolstered with white wine, beef stock, and balsamic–which I highly recommend either for a slightly unconventional seder night, or during Passover week to serve with leftover matza balls. The secret ingredient here is time; let those onions get meltingly soft and sweet over low heat; get those podcasts on, call your best friend, or organize your kitchen so you can stay nearby and stir. (If you have homemade beef stock you’re batting 100!) The rest is truly simple, and one of the best soups you’ll ever taste. 

⅓ cup olive oil, schmaltz or beef fat 
4 pounds yellow onions, cut into ¼-inch slices
1 tablespoon kosher salt, plus more to taste
freshly ground black pepper to taste
1/2 cup dry white wine
6 cups beef stock
3 sprigs thyme
1 bay leaf
1 tablespoon balsamic vinegar 
2 tablespoons freshly minced chives or parsley, for garnish

In a large, wide pot, heat the oil over high heat. Add the onions and cook, stirring often, until softened and just beginning to brown slightly in parts, 9 to 10 minutes. Reduce the heat to low and cook, stirring often, until the onions have reduced to about 1 ½ cups, 1 ½ to 2 hours (it’s worth it).During caramelizing, if the bottom of the pan appears to darken too much, add 1 tablespoon water, scrape up browned bits, and continue cooking. Season with salt and pepper. Add the wine and cook, stirring, until mostly absorbed into the onions, 3 to 4 minutes. Add the stock, thyme, bay leaf, and vinegar, salt and pepper, bring to a boil, reduce the heat to medium-low and simmer until the soup thickens, 15 to 20 minutes. Remove the thyme sprigs and bay leaf and season with more salt and pepper. Ladle the soup into bowls and add a matzo ball to each bowl. Garnish with chives or parsley. Via adeenasussman

#passover #matzahballsoup #jewishfood

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## Tags

jewishfood, passover, matzahballsoup

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