Free Recipe

Serves 6

Ingredients

• 3 tablespoons butter
• 3 tablespoons extra-virgin olive oil
• 1½ pounds (750 g) yellow onions, peeled and very thinly sliced
• Salt to taste
• 3 ½ cups homemade beef stock
• 2 pounds (900 g) boiling potatoes, peeled and diced into ¼ inch (6 mm) cubes
• 3 tablespoons freshly grated Parmesan cheese

Method

In a large skillet, melt the butter and oil over medium heat. Cook the onion with salt until soft and turns light brown. Remove from the heat and set aside.

In a 2 quart (2 l) pot, bring 3 cups of the beef stock to a boil on medium high. Add the diced potatoes and boil until soft. Turn the heat down to low and add the wilted onions, simmering for 10 minutes.

To serve, thin with the remaining ½ cup of stock if necessary. Ladle into individual serving bowls. Pass the Parmesan cheese around to sprinkle on top.