Sometimes you start to cook something, then you become distracted, make a major mistake, and have to save the meal.
I began to make French onion soup but when I realized the onions were burning I added the broth before dusting the onions with flour. In an effort to save this soup I added flour after the broth which made a thick soup. By now I thought I might as well add a few cut up potatoes to make kind-of a French Onion and Potato Soup. Then again, I like potatoes any time of the day and cooked any way!
1) Cook about four onions and two garlic gloves which both have been chopped in 1/2 cup of butter until soft. I added two bay leaves and a teaspoon of thyme, too! Season with Kosher salt and fresh black pepper at this time.
2) Once the onions are soft and are beginning to caramelize add about 4 cups of broth and bring to a boil. Added three tablespoons of flour. Stir vigorously to incorporate. Add a few potatoes that have been peeled and cut into about one inch chunks. I added a tablespoon of Balsamic vinegar. The potatoes should be soft and cooked in about 15 to 20 minutes.
3) Serve with bread. I chose cornbread but French bread would be great. You can also add cheese!
Spring continues to arrive in the garden.