Caramelized Onion Mashed Potato Soup! - cooking recipe

Ingredients

3 large onions, peeled, halved and sliced in the food processor
2 tablespoons butter
2 tablespoons olive oil
6 garlic cloves, sliced
1 teaspoon pepper
1 pinch chili pepper flakes
bay leaf
1/2 teaspoon thyme
1 teaspoon sugar
1/3 cup sherry wine
4 cups low sodium nonfat beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried parsley
2 cups leftover mashed potatoes
Optional
4 -6 slices toasted bread (I used croissant halves)
1 - 1 1/2 cup of grated swiss gruyere
scallion, thinly sliced, for garnish

Preparation

Heat the oil and butter in a large pot over medium high heat till it stops sizzling.
Add onions and reduce the heat to medium-low.
Cook slowly, stirring occasionally, until golden brown and caramelized, about 15 minutes. Add garlic cook 15 minutes. Add pepper, pepper flakes, bay leaf, thyme and sugar.
Pour in sherry, deglazing pot and reduce for 1 minute.
Add Broth and Worcestershire sauce.
Bring to a boil lower heat to a simmer and cook for 10 more minutes.
Add mashed potatoes stirring in till creamy smooth and heated throughout. Taste and adjust seasoning. Salt should wait till now because the mashed potatoes, broth and Worcestershire sauce all contain salt.
Toast bread in oven and top with your favorite cheese and place on top of soup and serve topped with a garnish of scallions.