Despite the potato, the unique taste of the caramelised onions make this a fairly light Spring soup. It can be made thicker or thinner by adjusting the stock/water/potato ratio. We think it’s best to blend the final product but you can keep it chunky if desired.
Have a listen to Cafe Gallia while you cook or eat:
Potato & Caramelised Onion Soup.
This dish is vegetarian (v) and vegan (ve) as long as the white wine and white wine vinegar used is. Check allergy advice on all ingredients. Each serving contains approximately 125kcal.
Peel and thinly slice the onions and peel and mince the garlic. Coat evenly with the oil in a large pan or wok. Add a dash of pepper and you may wish to add a dash of salt. Mix well.
Cook on a medium heat in a large pan or wok for approximately 40 minutes or until the onions are caramelised. This process may take up to 50 minutes. The onions should be golden brown when the caramelisation process is complete.
Add the white wine vinegar and mix well. Add the wine and mix well. Allow to reduce slightly then add the flour and mix well.
Chop the potato into small cubes and add along with the thyme and stock. Simmer for 15-20 minutes or until the potato is softened.
Remove from the heat and add the remaining water to cool the soup for blending if desired. Blend on a high setting to get a very smooth consistency. If you like your soup very thick reduce or leave out this additional water. Take care there is enough liquid to blend adequately as the potato breaks down.
For a thicker soup use slightly more potato or add less water in the final stage. For a thinner soup follow the recipe and add all of the required water in the final stage.
We don't add additional salt, but use two stock cubes, for health reasons. If you prefer more salt add it at the onion caramelisation stage or while the potato is cooking.
A bay leaf can be added while the potato is cooking and removed before blending.