FRENCH ONION POTATO SOUP

 

FRENCH Onion Potato Soup serves 2
3 tablespoons butter, divided 1 + 2
1 small Vidalia onion, halved root to tip and sliced thin
2 sprigs FRESH thyme, minced
FRESH ground sea salt and black pepper, to taste
2 cloves garlic, minced
1/4 cup white wine
1 large russet potato, peeled and diced small
2 cups beef broth
1/4 cup heavy cream
4 slices baguette, buttered
1 cup grated gruy'ere cheese

• Melt 1 tablespoon of the butter in saucepan.
• Add onions, thyme, salt and pepper. Cook, stirring occasionally until onions are tender and light golden brown, 10-15 minutes.
• Add garlic, cooking a minute or two until fragrant.
• Add wine and cook until almost evaporated.
• Stir in potatoes and broth.
• Season to taste.
• Cook, stirring occasionally until potatoes are fork tender, 10-15 minutes.
• Using an immersion blender puree the soup.
• Stir in the heavy cream and remaining butter until melted and well blended.
• Preheat broiler.
• Pour soup into oven proof boils.
• Top with baguette slices.
• Sprinkle with grated cheese.
• Broil until cheese is bubbly and starting to brown, 2-3 minutes.