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.
- 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
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.
Add tomato paste and cook another two minutes.
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.
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.
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.