Name: Provençal Rustic 3-Onion Potato Soup
Yield: 6
Ingredients: 3 Tbsp. unsalted butter; 3 medium yellow onions, sliced 1/4-inch thick; 2 medium red onions, sliced 1/4-inch thick; 2 shallots, thinly sliced; 6 cups vegetable or chicken broth; 1/2 cup dry white wine (Sauvignon Blanc or Chardonnay); 1 Parmesan cheese rind (or small chunk); 2 tsp. Herbes de Provence; 1 tsp. celery seed; 1 Tbsp. fresh thyme leaves; 1 bay leaf; 1 tsp. salt; 1/2 tsp. freshly ground black pepper; 2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes; 1/2 cup heavy cream; Fresh parsley, chopped, for garnish; Salt and freshly ground black pepper, to taste

Provençal Rustic 3-Onion Potato Soup

This rustic Provençal soup combines the comforting heartiness of a potato potage with the delicate richness of a Vichyssoise. Three types of alliums—yellow onions, red onions, and shallots—provide layers of sweet, savory flavor, while Yukon Gold potatoes naturally thicken the broth without flour. Parmesan rinds, white wine, Herbes de Provence, and fresh thyme add depth and a distinctly French character. The result is a satisfying, brothy soup that is hearty enough for a meal while remaining light and elegant. Naturally gluten-free and vegetarian.

Serves

Directions

Soften the Onions: Melt the butter in a large saucepan or Dutch oven over medium heat. Add the yellow onions, red onions, and shallots and sauté for 10 minutes, stirring occasionally, until softened and translucent. The onions should release their moisture and become tender without browning or caramelizing.
Build the Broth: Stir in the vegetable stock and white wine. Bring to a gentle simmer over medium heat.
Add aromatics: Add the Herbes de Provence, celery seed, thyme, salt, black pepper, and bay leaf. Reduce the heat and simmer gently for about 5 minutes to allow the herbs and Parmesan to infuse the broth.
Add the Potatoes: Add the potatoes, bay leaf, and Parmesan rinds. Simmer for 8–10 minutes, until the potatoes are just fork-tender.
Thicken the Soup: As the potatoes break down, their natural starch will thicken the broth and give the soup a hearty texture. Gently smash some of the potatoes with the back of a spatula to help thicken the soup. Leave some in pieces for texture. Simmer gently over low heat for 15 minutes, allowing the flavors to meld.
Add the Cream: Remove the bay leaf. Turn off the heat and stir in the heavy cream. Taste and adjust the seasoning with additional salt.
Serve: Ladle the soup into warm bowls and garnish with fresh parsley and a generous crack of black pepper. Serve hot.

From Shawnie's class “From Provence to Paris: A Culinary Road Trip” (also taught in Recipes from the Norman Countryside)

Provençal Rustic 3-Onion Potato Soup

Directions

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