Directions
- 1Slice the onions into half-rings.
- 2Caramelize the onions in some oil with a pinch of salt for 15–20 minutes.
- 3Finely chop the garlic cloves.
- 4Add garlic, thyme, pepper, and mustard to the caramelized onions and sauté briefly.
- 5Stir in the cream cheese until it fully melts.
- 6Pour in the vegetable broth and bring to a boil.
- 7Dice the potatoes into 1-cm cubes.
- 8Add the potato cubes and simmer for 15 minutes until tender.
- 9Season the soup with salt and pepper to taste.
- 10Toast the bread.
- 11Serve the soup in a bowl.
- 12Top with finely chopped parsley and chili flakes.
- 13Serve with toasted bread on the side.
Ingredients
- 4 large white onions
- 3 garlic cloves
- 800 ml vegetable broth
- 600 g potatoes
- 200 g cream cheese
- some oil
- salt
- pepper
- 1 tbsp thyme
- 1 tbsp mustard
- finely chopped parsley
- chili flakes
- bread for dipping
Equipment
panlidknifecutting boardwooden spoonladlebowl
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