Caramelized Onion Potato Soup
If you love French onion soup but want something simpler and quicker, this is your new go-to soup.
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 2 medium onions, thinly sliced
- 1 tbsp medium fennel bulb, thinly sliced
- ½ balsamic vinegar
- 3 3 cloves garlic, minced
- 4 medium yellow potatoes, cut into chunks
- 3 cups beef broth
- 1 bay leaf
- 1 Small bunch thyme sprigs
- 200 g shiitake mushrooms
- 1 tbsp za'atar
- Heavy cream, for topping
- Parmesan cheese, for topping
- Fresh dill, for garnishing
Instructions
- Preheat the oven to 400°F.
- In a large pot set over medium heat, melt the butter with the olive oil. Add the sliced onions and fennel along with a pinch of salt, and cook slowly, stirring often, until soft and deeply golden, about 30-40 minutes. If they begin to darken too quickly, lower the heat and add a small splash of water to loosen any bits from the bottom.
- Stir in the balsamic vinegar and let it cook off for a minute.
- Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the potatoes, then pour in the beef broth.
- Add the bay leaf and thyme sprigs, bring to a boil, then reduce to a gentle simmer. Cook until the potatoes are very tender, about 15-20 minutes.
- Meanwhile, toss the shiitake mushrooms with olive oil, salt, and the za’atar until evenly coated. Spread them out in a single layer on a baking sheet and roast at 400°F for 15-20 minutes, or until browned and crisp at the edges.
- Remove the bay leaf and thyme stems from the soup. Using an immersion blender, blend just a portion of the soup, leaving half of it textured (or lightly mash some of the potatoes to thicken the broth). Taste and adjust the seasoning as needed.
- Ladle into bowls and finish with a drizzle of heavy cream, grated Parmesan, the roasted mushrooms, and fresh dill. Serve.
Video
@heythereannao soup season 🤝 Gilmore Girls #soupseason #gilmoregirls
♬ gilmore lala - <3