Ingredients
- 4 medium onions, chopped
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 cup cream
- 1 tablespoon lemon juice
- Fresh parsley for garnish
Method
- Heat butter and olive oil in a large pot over medium heat.
- Add the chopped onions and cook until they become soft and golden brown.
- Pour in the vegetable broth, then season with salt, black pepper, and thyme.
- Let the mixture simmer for about 15 minutes.
- Stir in the cream and lemon juice. Blend the soup until smooth and serve hot, garnished with fresh parsley.
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