Meg's Caramelized onion and Beet Soup

By sophielou

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Ingredients

1 tbsp vegetable oil
1 tbsp butter
1 large onion, thinly sliced
2 heaped cuts beet, peeled and cubed
4 cups chicken stock
2 cups water
1/3 cup Parmesan cheese
Salt and pepper
Topping
Sour cream
Toasted sliced almonds

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

1. Place the oil and butter in a heavy bottomed pot over medium heat

Step 2

2. Sauté the onion, constantly turning

Step 3

3. Add the beets and sauté until we'll coated

Step 4

4. Add chicken stock and boil. Turn the heat down to medium low, cover with a lid and cook until beets are tender.

Step 5

5. Let the soup cool a little and transfer to a blender to purée. Place the soup back in the pot and add the Parmesan cheese. Alter the consistency by adding more water. Bring to a simmer and adjust salt and pepper.

Step 6

6. Serve hot and top with sour cream and toasted almonds