Onion-Potato Soup
From: Aunt Agathe, Mont-Saint-Guibert, Belgium
Comments: If proportions are respected, this onion soup is excellent.
  • 17 1/2 ounces [496 g] potatoes
  • 12 ounces [340 g] onions, sliced
  • 8 cups [2 L] water
  • 2 ounces [60 g] butter or margarine
  • Salt and pepper, to taste
  • Bread croutons, to garnish
  • Peel, rinse and cube potatoes; transfer into a saucepan.
  • Add half of onion slices.
  • Pour in water; simmer until vegetables are soft.
  • Puree through a strainer into a clean casserole; bring to a boil.
  • Meanwhile, finely chop remaining onion slices.
  • Melt butter or margarine; brown chopped onion before addin to boiling soup.
  • Salt, pepper and serve, garnished with bread croutons.