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Onion soup with rosemary

Recipe by:Courtesy of Stanford Hospital & Clinics Farm Fresh with Jesse Ziff Cool


  • 2 tbsp. olive oil
  • 3 lb. onions, peeled and chopped into 1-inch pieces (about 9 to 10 onions)
  • 1 tbsp. chopped garlic
  • 1/2 lb. potatoes, peeled and chopped into 1-inch pieces (about 1 1/2 cups or 1 large potato)
  • 2 bay leaves
  • 2 rosemary sprigs
  • 6 thyme sprigs
  • 8 cups boiling water
  • 1/2 tsp. white pepper
  • Salt, to taste (optional)


Warm olive oil in a large soup pot over low heat. Add onions and garlic. Cover and cook for 30 minutes, stirring occasionally. Add potato, bay leaves, rosemary, thyme and water. Cover and simmer for 45 minutes. Remove bay leaves and herb stems. Purée in a blender. Add pepper and salt to taste.

Serves 8

Califonia Bountiful