POTATO and ONION SOUP
Carrabba's Restaurant Recipe
3 tablespoons butter
3 tablespoons extra virgin olive oil
1 1/2 pounds yellow onions, peeled and very thinly sliced
kosher salt and freshly ground black pepper
3 1/2 cups beef stock
2 pounds boiling potatoes, peeled and diced into 1/4 inch cubes
3 tablespoons freshly grated Parmesan cheese
In a large skillet, melt the butter and oil over medium heat. Cook the onions with salt to taste until they soften and turn light brown. Remove from the heat and set aside.
In a large pot, bring 3 cups of the beef stock to a boil on medium-high heat. Add the diced potatoes and boil until soft. Turn the heat down to low and as the wilted onions, simmering for about 10 minutes. Season with salt and pepper. If necessary, thin the soup with the remaining stock.
Ladle the soup into individual serving bowls. Garnish with fresh Parmesan cheese.