Onion and potato soup

Onion and potato soup
Serves 6
Until our own onions are ready, we need to buy them in and the other day I bought a sack of massive Spanish onions. Normally, I would use four large onions but with these ones, three were enough.
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  1. 3 extra large onions or 4 large onions, halved, quartered and then sliced
  2. 2 large potatoes, quartered
  3. 1 litre vegetable stock
  4. 2 teaspoons dried thyme
  5. 2 dessertspoons Greek yoghurt
  6. salt and plenty of pepper
  7. extra virgin olive oil
  1. Heat some oil in a pressure cooker and vigorously fry the onions for 10-15 minutes.
  2. Add the potatoes, stock and salt. Put the lid on and bring up to pressure.
  3. Cook for 15 minutes and then quick release the pressure by placing the pressure cooker under the cold tap.
  4. Transfer the potato into a 1-litre measuring jug with some of the onions and stock.
  5. Blend with a stick blender.
  6. Stir in the Greek Yoghurt.
  7. Season with pepper.
Cortijo de la Plata https://cortijoblog.com/

Onion bhajis

onion bhajisThese worked well as they were backed in the bread oven rather than fried. The idea was to prepare a curry meal with all the dishes cooked in the oven. When the bhajis are fried, you use raw onions but by cooking them first they could be roasted.

3 large onions, quartered and finely sliced
5 tablespoons gram (chickpea) flour
1 teaspoon cumin
1 teaspoon ground coriander
1/4 teaspoon chill powder
1 teaspoon ground ginger
1 tablespoon tomato puerée
1/4 teaspoon salt

Heat some groundnut oil in a frying pan and gently fry the onions until soft. Add the spices and heat through for a couple of minutes.

Meanwhile, combine the gram flour, tomatoe purée and salt in a bowl. When the onions have finished cooking, add them to the flour mixture and stir well.

onions3On an oiled baking sheet, put spoonfuls of the onion mixture and drizzle with oil. Bake in the oven for 15 minutes before drizzling over some more oil and baking for a further 15 minutes.