Friday kid's cooking class--french onion potato cheese soup and homemade wheat thins

Main Dish
4 servings
15 min
45 min
Very Easy


Number of serving: 4
2 large yellow onions, sliced thin

4 medium potatoes, peeled and cubed

2 large shallots, peeled and sliced thin

2 tablepsoons butter or olive oil

3/4 cup flour

9 cups good beef broth or stock

1 teaspoon each: thyme, dill

1/2 teaspoon each: celery seed, fresh ground black pepper

zest of 1 lemon, micro grated

8 ounces. cream cheese soft and chunked

4 ouncessharp cheddar, shredded

2 ouncesparmesan or asiago cheese, shredded

1/2 cup crumbled blue cheese

1/4 cup fresh chopped Italian flat leaf parsley


  • In a 2 gallon heavy pot melt butter over medium heat and add the onion and shallots. Slowly cook until very dark brown but not burned.
  • Add a little broth and scrape the pan clean. Simmer until broth is evaporated and onion begins again to stick to the pan and get dark.
  • Add a little more broth and scrape pan again. Add the potatoes. This little doll worked very hard to cut all the potatoes.
  • In a separate container, whisk the flour into the remaining beef broth. Pour the beef broth into pot with the onion and potato. Your onions should be very dark colored.
  • Stir in the seasoning: thyme, dill, celery seed, pepper and zest. Simmer this 15-20 minutes until the mixture thickens and no starchiness is detected when tasted.


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