Snowed in for the past 4 days, this soup was developed out of necessity. I wanted to make a leek and potato soup, but found all we had was yellow onions and a few potatoes. I had simmered up the bones of a roast chicken the other day and so had the makings of a simple, tasty and cheap soup. Caramelizing the onions is not at all difficult, but it does take time and an old-fashioned pot (read: not non-stck). Be patient, it is worth the effort.
1 tablespoon vegetable oil
3 small yellow onions (or 2 medium), peeled and sliced thin
2 tablespoons dry sherry
3 quarts good quality chicken broth (homemade is best, but whatever you've got hanging around)
2 large potatoes (whichever you got), peeled and cubed
Makes about 3 and 1/2 quarts. Great made a day ahead and reheated as needed.