• Cooking Time: 1.5 hours
  • Servings: 8-10
  • Preparation Time: 15-20 minutes


We needed a real pick me up after the horrifying Red Sox losses this weekend. A sad end to a long season needs comfort food!


  • 4 cups yellow onion, sliced thin
  • 2 medium red potatoes, sliced in half then sliced very thin (use a mandoline or a food processor for this!)
  • 4 cloves of garlic, minced
  • 1/3 cup red wine
  • 3 Tbls. tomato paste
  • 6 cups chicken stock
  • 2 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1 bay leaf
  • 1 Tbls. olive oil


  • Heat olive oil in a large pot over medium low heat.
  • Add onion and cook over low heat for 45 minutes, stirring every once in a while. Your onions need to get super soft and turn a dark golden color before you add anything else or you won't get the right flavor.
  • Once you get them to that point, stir in garlic, red wine, tomato paste, bay leaf and potatoes.
  • Let simmer for about 5 minutes before pouring in your stock.
  • Bring to a boil, reduce to a simmer and cook for 35 - 45 minutes, until your potatoes are fork tender.
  • Season with salt and pepper, remove bay leaf, and serve.

Categories: Dinner  Lunch  Main Dish  Potato  Soup  Soup  Vegetable 
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