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.

20 mins
40 mins


  • 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


  • 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.

  • Step 2

    Add tomato paste and cook another two minutes.

  • 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.

  • 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.

  • 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.