Golden Potato and Onion Soup

A delightfully unexpected visit led to the cancellation of all our dinner plans this weekend. To make the most of the time with our guest, main meals were taken in restaurants, usually at lunch time, leaving evenings for lighter fare and fire-side conversation. I have had this soup on file for months now, but had never given it a try. I thought it would make a perfect supper for us this weekend. This is basically a new take on French onion soup, but potatoes, cheese and cream are added to produce an unexpectedly creamy version of the classic soup. The end result is rich and tasty, and a bit of a surprise, given the ease with which the simple ingredients come together. I really think you'll enjoy this and I hope you'll give it a try. Here is how it's made.

Golden Potato and Onion Soup

Ingredients:
2 tablespoons butter
1 tablespoon olive oil
4 large sweet onions, chopped (about 5 cups)
1 teaspoon sugar
3 tablespoons all-purpose flour
1 (32-oz.) container chicken or vegetable broth
1 (32-oz.) package frozen Southern-style cubed hash browns
1/2 teaspoon dried thyme
1 bay leaf
1 teaspoon salt
1/2 teaspoon pepper
1 cup grated Gruyère or Swiss cheese
1 cup half-and-half
Garnishes: chopped fresh chives, freshly ground pepper, diced cooked bacon

Directions:
1) Melt butter with oil in a large Dutch oven over medium heat. Add onions and sugar. Cook, stirring often, 45 to 50 minutes or until onions are caramel colored.
2) Sprinkle onions with flour, and stir to coat. Add chicken broth. Bring to a boil over medium heat, and cook 20 minutes. Add hash browns and 2 cups water. Reduce heat to low, add thyme, bay leaf, salt and pepper, and simmer 30 minutes.
3) Stir in cheese and half-and-half. Cook, stirring constantly, over medium heat 5 minutes or until cheese is melted. Remove bay leaf before serving. Garnish, if desired. Yield: 6 to 8 servings.