Caramelized Onion Mashed Potato Soup!

Combo of French onion soup and creamy potato soup. A nice use for leftover mashed potatoes is in this soup used to thicken and giving more creamy comfort without cream or flour. Caramelized Sherried Onions or Caramelized Adobo Onions can be followed for this soup for a different twist.

• Ready In: 1 hr 15 mins
• Serves: 4-6

Ingredients

• 3  large onions, peeled, halved and sliced in the food processor
• 2  tablespoons butter
• 2  tablespoons olive oil
• 6  garlic cloves, sliced
• 1  teaspoon pepper
• 1  pinch  chili pepper flakes
•  bay leaf
• 1⁄2 teaspoon thyme
• 1  teaspoon sugar
• 1⁄3 cup sherry wine
• 4  cups  low sodium nonfat beef broth
• 1  tablespoon Worcestershire sauce
• 1  teaspoon dried parsley
• 2  cups  leftover mashed potatoes

• Optional

• 4 -6  slices  toasted  bread (I used croissant halves)
• 1 -1 1⁄2 cup  of grated swiss gruyere
•  scallion, thinly sliced, for garnish

Directions

1. Heat the oil and butter in a large pot over medium high heat till it stops sizzling.
2. Add onions and reduce the heat to medium-low.
3. Cook slowly, stirring occasionally, until golden brown and caramelized, about 15 minutes. Add garlic cook 15 minutes. Add pepper, pepper flakes, bay leaf, thyme and sugar.
4. Pour in sherry, deglazing pot and reduce for 1 minute.
5. Add Broth and Worcestershire sauce.
6. Bring to a boil lower heat to a simmer and cook for 10 more minutes.
7. Add mashed potatoes stirring in till creamy smooth and heated throughout. Taste and adjust seasoning. Salt should wait till now because the mashed potatoes, broth and Worcestershire sauce all contain salt.
8. Toast bread in oven and top with your favorite cheese and place on top of soup and serve topped with a garnish of scallions.