Caramelized Onion and Potato Soup

 
Caramelized Onion and Potato Soup
(borrowed image because camera was on the blink)

2 large onions, sliced in quarter inch slices, slices separated
3 large russet potatoes, peeled
3 tablespoons butter
2 tablespoons olive oil
1 container chicken stock
2 cups spring water
1/3 cup dry white wine
1 teaspoon oregano
1 teaspoon paprika
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes, more or less
salt and black pepper to taste

Add olive oil and butter to a corning ware casserole on top the stove. Peel and slice onions and caramelize them making sure they are well caramelized. Low and slow is the way to caramelize onions. Meanwhile peel potatoes and cut into cubes. When onions are caramelized, add remaining ingredients and simmer for one hour or more to cook potatoes through. Allow soup to cool slightly and puree soup and return to smaller pot and adjust seasonings. Just what we need since the weather has turned cool.