A classic soup recipe with lots of fresh herbs and creamy little potatoes. Serve as part of a holiday feast or on its own as a comforting lunch.
Equipment
- Large stock pot
- 2 Tbsp butter
- 1 Tbsp olive oil
- 3 lbs yellow onions, sliced
- 2 cloves garlic
- 2 Tbsp tomato paste
- 1 cup red wine
- 6 1/2 cups beef or vegetable stock
- 3 sprigs thyme
- 1 Tbsp parsley
- 1.5 lbs Little Potatoes
- 2 cups Emmental cheese
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Instructions
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Step 1
In a large stock pot over medium high heat, add butter and oil. Once melted, add onions and garlic. Cook for 10 minutes, stirring frequently.
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Step 2
Add tomato paste and cook another two minutes.
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Step 3
Add wine and deglaze the bottom of the pot by scraping the bottom of the pot with a wooden spoon. Bring to a boil, then reduce heat and simmer covered for 20 minutes.
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Step 4
Meanwhile, pierce each potato twice with a fork and microwave in a single layer for seven minutes (or until completely cooked). Slice each potato lengthwise into thirds.
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Step 5
Spoon soup into oven-safe bowls. Add potatoes on top (instead of bread), and top with 1/4 cup of cheese. Broil until golden brown.
