2 lbs Yellow Onion, sliced
4 c Chicken Stock
1/2 c Greek style Yogurt
6 TBSP Butter
Salt and Pepper to taste
- Heat butter over medium-low heat and stir in sliced onions until onions are coated in butter. Season with salt and pepper. Cover and let cook for 30 minutes. The onions should be tender, but not browned.
- Add the chicken stock and stir gently. Cover and simmer for 15 minutes.
- If you have an immersion blender, blend until soup is smooth. If you use a stand blender or food processor, allow soup to cool and blend in batches. Then return soup to rinsed pot.
- Stir yogurt into soup and adjust seasoning to taste. Reheat slowly but do not boil, if you cooled for blending.
- Serve immediately.
If we are in the mood for a richer soup, I will add some cheese by placed the cheese in the bottom of the bowl and ladling the soup over it. Chives and leeks also make interesting additions. When I had smaller amounts of leftovers in the freezer, I’ve combined this soup with Roasted Vegetable Soup with good results.