Dr. Chase's Onion Soup

   I was at the dentist recently to get (another) cavity worked on (whomp whomp), and while having holes drilled into my rotten tooth and filled, I was watching Chef Abroad. 
   Chef Michael Smith was in Hungary in a small village and was involved in a day-long event that centred around the slaughter of a pig and all the work that goes into getting all the cuts prepared, and how nothing was wasted. 
   The thing that really struck me was how he kept talking about traditions, and making traditional food that was simple, cost effective and tasty. It got me thinking about simple recipes, and how some of the most simple recipes I've ever seen are in a book I have from 1893 called Dr. Chase's Third, Last & Complete Receipt Book & Household Physician. 
   They didn't really have the luxury of extremely complex recipes then, so (aside from not recognizing some of the ingredients because we just don't use them anymore!) most of the recipes are really do-able and un-complicated! 
   Well, this recipe is not some sort of tradition from my family, but it sure is simple. The cold weather came suddenly, and I wanted me some soup! This soup was extra appealing because of how cheap the ingredients are. I added bacon to it because, well....why not? 
   This soup is gluten-free, and if you're a white potato eating kind of Paleo follower, it's Paleo too. If you don't eat white potatoes simple replace with sweet potatoes, or maybe even turnip? 

Onion Soup

Ingredients: 

• 1 Tbsp butter or coconut oil, with 2 tbsp olive oil (only if not using bacon)
• 6 small/medium yellow onions, diced to 1 inch pieces
• 2 medium/large white potatoes, cut into 1 inch cubes
• Salt & Pepper
• 4 Pieces bacon, cut to 1 inch pieces and cooked well (optional)
• 4 Cups stock (vegetable, chicken, or beef)

Method:

1. In a medium sized pot heat the oils, or simply leave hot the bacon grease from preparing the bacon
2. Once nice and hot, add the onions and brown slightly
3. Add the potatoes and season generously with salt & pepper and brown them along with the onions. 
4. Once you've got a great caramelized onion and beautiful brown potatoes, add the soup stock and cooked bacon. 
5. Cover and let the potatoes get fully cooked. This only really takes 10 minutes or so. 
6. As Dr. Chase says, "Serve hot, as all soups should be". Haha, love it.

   I've made this soup a day ahead, and it tastes even better on day 2. I've also made it with added garlic powder and paprika to up the flavour (it is a yummy soup, but tastes of onions and potato (well, and bacon, if you use it).

   So, it's simple, it's gosh-darned cheap, and really customizable too as far as adding different spices. As mentioned above, I've added garlic and paprika, but rosemary would be super-yum too.
   Thank-you Dr. Chase for this soup, which if I was using my brain at all I could have thought up all on my own, but apparently onions are too obvious and I took them for granted!
   In closing (because this is an essay), here are Dr. Chase's words regarding this soup: "An onion soup nicely made is one of the most healthful, consequently the best soups made". 
   Indeed Dr. Chase, indeed.