Ingredient List
- *Red onions
- *White onions
- *Olive oil
- *Red potatoes
- *Thyme
- *Porter
- *Dried bay leaves
- *White cheddar cheese
- *Chives
- Mediterranean cyprus white flake salt
*Farm fresh or local sourced artisan product
Recipe Directions
Remove skins and ends from onions and shallots. Slice three cups red onions, three cups white onions and two cups shallots. Add onions and shallots to a large metal stock pot with two tablespoons green onion infused olive oil and sauté on medium high heat until caramelized (approximately fifteen to twenty minutes).
Wash red potatoes. Thinly slice six small red potatoes. Remove one teaspoon thyme leaves from stem. Slowly add twelve ounces porter to onion mixture, simmer and reduce liquid in half. Add potatoes, five cups water, two dried bay leaves, one teaspoon thyme leaves and bring soup to a boil. Reduce heat and cook covered on low for twenty minutes.
Mince two tablespoon chives. On a box grater, grate one cup white cheddar cheese. Remove soup from stove and remove bay leaves from soup. Ladle soup and serve topped with two tablespoons of grated white cheddar cheese, a half teaspoon of chives and flake salt to taste.
Kristin Celeste Shroeger is the food writer, recipe creator, photographer and dishwasher of The Intentional Minimalist, a website encouraging farm-to-table cooking with local, seasonal and sustainable produce.