White Onion Soup
- Gluten free
- Peanut free
- Low calorie
- Vegetarian
Ingredients
- 3 large Spanish onions (about 3 lb/1.5 kg)
- 2 tbsp (30 mL) butter or olive oil
- 2 tbsp (30 mL) olive oil
- 1 baking (Russet) potato, peeled and diced
- 1 bay leaf
- 1-1/2 tsp (7 mL) salt
- Pinch white pepper
- 6 oz (175 g) sheep's or goat's milk feta cheese, crumbled (about 1 cup/250 mL)
- 1-1/2 cups (375 mL) yogurt (preferably sheep's milk, goat's milk or Balkan-style)
- 1/4 cup (60 mL) (approx) chopped fresh dill, thinly sliced green parts of green onions or chopped fresh parsley
Preparation
Quarter onions; slice thinly. In heavy-bottomed soup pot or Dutch oven, melt butter in oil over medium heat. Add onions and fry, stirring often, until soft, about 30 minutes. Stir in potato, bay leaf, 1/2 tsp/2 mL of the salt and pepper. Cover; reduce heat to medium-low and cook, stirring often and sprinkling with water if onions are browning, until potato crumbles and onions are almost reduced to paste, about 45 minutes.
Meanwhile, soak feta cheese in cold water for 30 minutes. Drain.
With potato masher, gently break up potatoes. Stir in 4 cups/1 L water and remaining salt. Increase heat and bring to boil; reduce heat and simmer, covered, for 20 minutes. Remove bay leaf. Stir in feta cheese until melted. Stir in yogurt; bring to simmer, then whisk until smooth. Stir in dill to taste.
Makes 6 to 8 servings.
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