…does anyone have tips on how to prevent teary eyes when working with raw onions? I don’t know if my eyes are extra sensitive or if there’s something wrong with the onions I use, but each time is just a mess!
Anyway, here’s where I got the inspiration for this soup: during our visit to Montreal last winter, my friend Karina ordered the onion soup in a restaurant called L’Aromat. We expected the French cheesy variety but what arrived at the table was a pleasant surprise. It was a creamy, pureed caramelized onion soup, and it was incredible.
This week, while considering what kind of soup I should make during the weekend, the soup Karina ate almost a year ago came to mind. Go figure.
Creamy Caramelized Onion and Potato Soup
(Yield: 4-5 servings)
1 tbsp olive oil
1 tbsp butter
3 medium yellow onions, sliced
1 tsp sugar
1 shot cognac
1 tsp dried parsley
3/4 tsp garlic powder
1 bay leaf
2 russet potatoes, peeled, cut into 1” cubes
3 c beef stock
1/3 c milk (whole or low-fat)
Fresh parsley for garnish
In a soup pot, heat the butter and oil on low heat. Add onions, sugar and 1 tsp salt. Cook for 40 min, stirring frequently. The onions should be a light brown color and mushy, almost pasty, NOT CRISPY! (Do not try to facilitate the process by raising the heat. Be patient). Add cognac and cook for 1 min, until alcohol evaporates. Add dried parsley, garlic, bay leaf, black pepper, potatoes and stock. Stir, raise heat, cover with lid and bring to boil, about 10 min. Once boiling, turn heat back to low, crack lid and cook until potatoes are cooked through, about 5 min.Then add milk and re-season if necessary. Divide soup in two and puree one half with immersion blender or food processor and combine the halves. Bon appétit!