Very tasty soup. Rich, tender and nutritious. Onion soup I have in the family love, but a classic soup for my men somewhat sparse, but the addition of potatoes and beans of my beloved Blanche makes it satisfying.
|Cooking time -||Number of servings -|
Soak the beans for 4 hours in cold water. Cook in fresh water until almost cooked. Do not add salt. Drain in a sieve.
Onion peeled and slice it into thin strips. Leek wash well and chop sticks. Many onions in unstable weather - the most it!
To reheat, but not to rascality, oil Tolstoganova pan. Put onions and stir to brown under the lid, not giving much romanitsa, until light gold.
Peel the potatoes and cut into small cubes. Put potatoes to the onions, sprinkle with sugar and saute together, stirring occasionally so that the potatoes soaked in butter and slightly to grab the crust.
Pour in the stock, bring to the boil, put the beans, mix well.
Pour crushed in the palms of dry spices. Thyme and sage to take quite a bit. Season with salt to taste. Cover and simmer over low heat for 10 minutes. Leave to infuse for another 10 minutes.
When serving sprinkle the soup with grated Parmesan cheese. If you want you can make a meatless version of the soup, it will be also very tasty.