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Issue 564: Cheesy Onion Tomato Soup

Chavi Feldman

A great way to jazz up the same old onion soup recipe: a marriage of onion and tomato soup!

Wednesday, October 25, 2017


Recipes by Faigy Grossman and Chavi Feldman, Food and prop styling by Renee Muller, Photography by Moishe Wulliger

I was getting tired of my traditional onion soup recipe, which I’ve been making for years. As I was thinking of a way to jazz it up, my eyes caught sight of a can of diced tomatoes gathering dust on my shelf. Voil.! The marriage of onion and tomato soup could not have been more ideal. The flavors complement each other perfectly. I’m not sure I’ll ever go back to the original!


Serves 6–8

  • 8 large Spanish onions, thinly sliced into rings
  • 1/2 cup (1 stick) butter
  • 1/4 cup brown sugar
  • ⅓ cup flour
  • 6 cups water
  • 1 28-oz (790-g) can diced tomatoes
  • 1/2 cup sherry cooking wine
  • 4 tsp soy sauce
  • 3 Tbsp onion soup mix
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp oregano
  • 1 5.2-oz (145-g) bag large salad croutons (or homemade)
  • 8 oz (225 g) shredded mozzarella cheese


In a large pot, saut. onions in butter over medium heat for at least 20 minutes, until very soft. Keep the lid on the pot to ensure that the onions don’t burn. Remove lid from pot and stir in the brown sugar. Keeping the lid off the pot, saute for an additional 10 minutes. 

When done, remove half the onions from the pot and set aside. Sprinkle the flour over the remaining onions and mix well to combine. Pour the water into the pot. Using an immersion blender, blend together with the onions. Return the remaining onions to the pot, along with the tomatoes, sherry, soy sauce, onion soup mix, and seasonings. Bring the soup to a low boil, then lower the heat and simmer for 25–30 minutes. 

To serve, place a handful of salad croutons into a bowl. Sprinkle 2–3 tablespoons of shredded cheese over croutons. Ladle hot soup over the cheese and croutons.

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