Shelly's Recipe

POTATO AND ONION SOUP

Category: Soups

3 tbsp butter
3 tbsp extra-virgin olive oil
11/2 lb yellow onions, peeled and very thinly sliced
Salt to taste
3 1/2 cups homemade beef stock
2 lbs boiling potatoes, peeled and diced into 1/4 inch (6 mm) cubes
3 tbsp freshly grated Parmesan cheese

In a large skillet, melt the butter and oil over medium heat. Cook the onion with salt until soft and turns light brown. Remove from the heat and set aside.

In a 2 quart pot, bring 3 cups of the beef stock to a boil on medium high. Add the diced potatoes and boil until soft. Turn the heat down to low and add the wilted onions, simmering for 10 minutes.

To serve, thin with the remaining 1/2 cup of stock if necessary. Ladle into individual serving bowls. Pass the Parmesan cheese around to sprinkle on top. Serves 6