Claudia's onion soup

Ingredients for 2 servings:

• 750 g potatoes
• 500 g onion(s)
• 1 liter beef broth
• 2 tbsp flour
• 20 g butter
• salt and pepper
• Paprika powder, sweet
• 1 pinch(s) of sugar
• 1 dash of cream, if desired
• 1 carrot(s) or peas, if desired
• possibly parsley
• possibly processed cheese

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Peel the potatoes and cut them into small cubes, then store them in a pot filled with cold water until needed (this dissolves the starch). Peel the onions, halve them, and slice them into rings (you can also cut them into large cubes if you like). Bring the butter to a boil in a large pot, add the onions, and sauté until translucent (stirring frequently). Add the flour and mix everything briefly until the flour is evenly incorporated. Pour in the beef broth and add the potatoes. Cook until the potatoes are tender (10-20 minutes, depending on the variety and size of the pieces). Season generously with salt, pepper, and paprika (note: add salt slowly, as the beef broth makes it quite salty!). Simmer briefly. Finish with a generous splash of cream. For a visual highlight, you can cook a diced carrot or add a few frozen peas. If you’re not worried about calories, you can add 100g of processed cheese. Parsley goes very well with it. The soup is delicious on its own or with fresh baguette or oven-fresh farmhouse bread.