Patato and onion soup (Zuppa di patate e cipolle)

For Six people

  •     680g onions peeled and thinly sliced
  •     40g butter
  •     3 glugs or tablespoons of vegetable oil
  •     900g potatoes peeled and diced
  •     900ml of beef stock
  •     5 tablespoons of freshly grated parmesan cheese

How to make:

In a frying pan cook the onion in the butter and oil with a pinch of salt until soft and light brown turn of the heat but keep the onion in the pan to cool.

Boil the diced potato in 700ml of water or broth

When the potato is tender add the onion from the pan with all the oil and scrumy bits from the bottom of the pan

Add the remaining broth and mash about half of the potato bits on the side of the pan to mix in and thicken the soup continue to cook for another 10 minuets then turn off the heat check the seasoning.

Serve with a bowl of freshly grated parmesan.

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