Onion Rivel Soup


  • 1/4 cup (1/2 stick) butter, or rendered chicken fat
  • 2 cups sliced onions
  • 6 cups Brown Stock, homemade or canned stock
  • 1 egg
  • 3/4 to 1 cup flour
  • 1/2 tsp salt
  • liberal dash of black pepper
  1. In a large saucepan, melt the butter or chicken fat and add the onion
  2. Saute over low heat until the onions are golden brown, about 7 or 8 minutes. Add the broth, and bring to a boil over medium-high heat
  3. In the meantime, prepare the rivels. In a medium bowl, beat the egg well. Add the flour, salt and pepper and mix first with a tablespoon and finish mixing by rubbing the dough between your fingers. The largest pieces should only be pea-size. Sprinkle the rivels slowly into the boiling broth, stirring constantly but gently
  4. Reduce heat to medium, cover and simmer about 8 to 10 minutes
  5. Serve immediately


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