Caramelized Onion & Potato Soup with Parmesan
This recipe is relatively simple to make, provided you have the broth available. A nice winter dish that can be bolstered up with the addition of chopped bacon sprinkled on top and/or two or three tablespoons of Dijon Mustard blended in when you puree the soup.

Without the bacon or mustard, the 2002 Bannister Chardonnay is the match. Should you decide to add bacon and mustard, serve with the 2002 Red X (and use black pepper to garnish)

Ingredients:

2 Tablespoons olive oil
2 cups chopped yellow onion
8 cloves garlic, smashed
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
2 tsp chopped fresh thyme
2 bay leaves
1 large baking potato, peeled & chopped
2 quarts chicken broth (you may substitute vegetable broth)
1/2 cup heavy cream
1/2 cup grated Parmesan
chopped Italian parsley to garnish

Method:

In a large pan, heat the olive oil over medium heat. Add the onions, garlic, salt, pepper, thyme, and bay leaves. Sauté for 15 minutes until the onions are soft and golden. Be sure to stir frequently.

Add the potato and chicken broth. Simmer gently for 1 hour. Let the soup cool slightly, remove the bay leaves and puree in a blender. Return the soup to the pan and stir in the cream and Parmesan. Serve hot and garnish with chopped parsley.