Prep time 15 min Cook time 75 minutes
2 lbs sweet onions, sliced thinly pole to pole
1/4 tsp salt
1/4 tsp baking soda
1 tbsp unsalted butter
1tbsp olive oil
2 cloves garlic, minced
1/2 tsp dried thyme
1/2 tsp dried dill
1/2 tsp paprika
1/4 tsp freshly ground pepper
1/4 cup white wine
1 Bay leaf
2 cups low sodium chicken broth
2cups low sodium beef broth
1 1/2 lbs baking potatoes, peeled and cut into 1 inch cubes
2 large carrots, peeled, and cut into 1/2 inch slices
1/2 cup milk
Garlic and cheese croutons
In a microwave safe bowl, add half the onion and sprinkle with 1/8 tsp salt, toss to coat . Add remaining onion and salt, toss to coat. Cover tightly and microwave on high for 15 minutes. Carefully remove cover and drain onions.
Melt butter in oil over medium heat in a dutch oven or other heavy bottom pot, until butter is lightly browned and smells nutty. Add onions and baking soda, stir and let cook until dark golden brown, stirring occasionally, about 25 minutes. Add garlic cook 1 minute.
Add Thyme, Dill, Paprika and pepper cook 1 more minute. Deglaze pot with wine, cook until wine is evaporated about 3 minutes.
*Soup Recipe Contest 2015 Entry