Preheat oven to 375 °F.

Bring a large pot of water to a boil. Pour in macaroni and cook for 10 minutes. Drain and set aside.

In a heavy-bottom 3-quart pot, heat butter on medium heat until melted.

Dip a wooden skewer or edge of wooden spoon in oil; if oil starts to slowly sizzle and bubble it is ready for frying.

Add onions and a pinch of salt to taste.

Sauté on medium heat until lightly golden brown, about 20 minutes.

Add flour and stir to coat onions.

Stir in wine until a thick paste forms.

Slowly pour in milk, whisking to incorporate.

Mix in the Lipton onion soup mix and salt and pepper to taste.

Bring to a boil and lower to a simmer.

Cook for 10 minutes until sauce has thickened and can coat the back of a spoon.

Mix macaroni into onion-milk mixture.

Pour into a 9  x 13 baking tray.

Top with shredded cheese.

Bake uncovered for 25 minutes.

Serve hot.

Nutrition Information for one serving: 489 calories, 18 g fat, 10 g saturated fat, 53 mg cholesterol, 744 mg sodium, 196 mg potassium, 64 g carbs, 3 g fiber, 12 g sugar, 22 g protein. 

Recipe published in JOY of KOSHER with Jamie Geller Magazine . Subscribe Now.