This gentle soup pays tribute to the sweet onions of the Val de Saône, once a staple crop of the region and the star of countless 19th-century farmhouse kitchens, simmered here with ripe tomatoes into a comforting potage.
Ingredients
- 4 large onions, sliced
- 3 tomatoes, chopped
- 1 clove garlic, minced
- 2 tbsp butter
- 1 litre vegetable or chicken stock
- Salt and pepper, to taste
Instructions
- Melt the butter in a large pot and cook the onions slowly over low heat for 20 minutes, until soft and sweet, without browning too much.
- Add the garlic and tomatoes, and cook for a further 5 minutes.
- Pour in the stock, season, and simmer for 20 minutes.
- Blend until smooth, or leave rustic and chunky, as you prefer.
Serve hot with a slice of toasted country bread.
