Creamy onion soup with potatoes, croutons and cream
Ingredients
- 500-600 g onions
- 350 g potatoes
- 2 garlic cloves
- 2-3 sprigs thyme
- 2 tbsp butter
- 800-1000 ml
- chicken stock, or vegetable stock
- 100 ml cream
- salt, after Flavor
- Black pepper, to taste
- 1 tablespoon sherry
- Herbs, to taste, optional
- Croutons, to taste, optional
Utensils
- peeler
- knife
- cutting board
- heavy-bottomed saucepan
- hand blender
Instructions
- Peel the vegetables.
- Cut the onions into quarter rings, chop the potatoes into small pieces.
- Press the garlic and chop the thyme.
- Melt the butter in a saucepan over a medium heat.
- Add the onions and sauté until golden brown, stirring constantly .
- Add the garlic and cook for another minute.
- Add the potatoes and fill up with the broth.
- Let the whole thing cook for about 20-25 minutes until the vegetables are soft.
- Remove the soup from the heat, allow to cool slightly and add Blend using an immersion blender.
- Add heavy cream, salt, pepper, thyme and sherry.
- Return to heat and simmer for a further 7-10 minutes.
- Sprinkle the finished onion soup with croutons and herbs before serving.
Depending on how thick you want the onion soup to be, add a little more or less broth.
