For ➍400 g onions, sliced
2 shallots, sliced
200 g potatoes, sliced
80 g butter
1 l beef or vegetable stock
salt & pepper
a small glass of jenever (gin)*
(80 g Gruyère cheese**)
Melt the butter. Add onions and fry until golden. Add potatoes and stock. Simmer for 20 m.*** Add jenever, pepper and salt to taste.
Serve with toast.*Optional.
**Optionally, preheat oven to 200° C. Put the soup in small serving cups, sprinkle with cheese and put in the over for 1 m. Or put cheese on toasts and brown in the oven.
***For a smoother soup, remove most of the onions and shallots, mix the soup and return the oignons.
