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  • Writer's pictureTerri Tomoff

Sweet Onions to Soup!

On my last visit to the grocery store, I was eyeing a bag of Oso Sweet Onions. My mouth began salivating right quick thinking of how to sauté them or use them in a soup. By golly, they somehow jumped into my cart; big suckers, too, and rode home with me.

And as much as I tried to extend summer (I think I did a pretty good job of it), my circadian rhythm knows it's autumn when my crockpots are full of chili and other delectable soups and stews instead of cartons full of fresh strawberries. I've already made a big pot of chili, but the weather was not cold, nor even cool, but it was still delicious. I'll make another big pot of chili when the temperatures warrant it.

As I sat staring at those onions on the kitchen island, it got me thinking of making a very easy soup using them. French Onion soup came to mind because it is lovely but does not agree with me or my stomach. Then it finally dawned on me to find the easiest recipe I could find using those sweet onions and the bag of potatoes I knew were sitting pretty in the pantry. Sure enough, I found an easy-peasy recipe on - and supposedly, the soup is Irish! Maybe so, but it was made today by a Polish woman, and it is mouthwatering and delicious! Sweet too!

The best thing about making this soup is that there are few ingredients, and it went quickly once the onions were sauteed - I used my Dutch Oven for the whole thing. One more thing: the IrishMom recipe does not call for garlic. I typically use garlic in everything I make, especially soups, but I listened and didn't use it for this one I think I'm glad I did not add it since there was nothing to overpower the sweet onions or potatoes.

Onion and Potato Soup

Irish onion and potato soup is a warm, comforting meal made with simple ingredients. It's super easy to make and budget-friendly. The recipe is below, but here is the link:

Course: SoupCuisine: IrishKeyword: Onion and Potato Soup, Onion Soup, Potato Soup Prep Time: 10minutes minutes Cook Time: 40minutes minutes Total Time: 50minutes minutes Servings: 4 Calories: 342kcal


Soup Pot 4 Quart


2 tablespoons olive oil

1 tablespoon butter

2 large onions diced

3 tablespoons flour all purpose

4 cups vegetable stock

3 large potatoes diced - peeling is optional

⅛ teaspoon salt

⅛ teaspoon black pepper


Heat the oil and butter in a large saucepan or Dutch oven. Add the onions and cover the pot to sweat the onions. Cook for about 8 minutes until softened. Shake the pot every two minutes to prevent the onions sticking.

Add the flour to the onions in the pot and stir over medium heat for 2 minutes.

Add the stock gradually, mixing to combine fully with each addition. Add the diced potatoes and cook over a low heat for 30 minutes.

Serve in warmed bowls with crusty buttered bread rolls or cheese toasties.

Bon Appetit!



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