Main Dish
Onion soup with rosemary
Courtesy of Stanford Hospital & Clinics Farm Fresh with Jesse Ziff Cool
Ingredients
2 tbsp. olive oil
3 lb. onions, peeled and chopped into 1-inch pieces (about 9 to 10 onions)
1 tbsp. chopped garlic
1/2 lb. potatoes, peeled and chopped into 1-inch pieces (about 1 1/2 cups or 1 large potato)
2 bay leaves
2 rosemary sprigs
6 thyme sprigs
8 cups boiling water
1/2 tsp. white pepper
Salt, to taste (optional)
Directions
Warm olive oil in a large soup pot over low heat. Add onions and garlic. Cover and cook for 30 minutes, stirring occasionally. Add potato, bay leaves, rosemary, thyme and water. Cover and simmer for 45 minutes. Remove bay leaves and herb stems. Purée in a blender. Add pepper and salt to taste.
Serves 8
