Idaho Onion Stew
Warm, comforting, and bursting with savory flavors, Idaho Onion Stew is the ultimate rustic dish that highlights the natural sweetness of caramelized yellow onions and the creamy richness of Idaho potatoes. This hearty stew combines the velvety depth of slow-cooked onions with the earthy goodness of fresh herbs like thyme and parsley, all simmered in a flavorful vegetable stock for a satisfying, soul-soothing meal. A touch of heavy cream adds a luscious finish, while partial blending ensures the perfect balance of creamy and chunky textures. Ideal for cozy evenings, this one-pot wonder pairs beautifully with crusty bread and is a must-try for anyone seeking comfort food with gourmet appeal. With its combination of wholesome ingredients and bold flavors, this Idaho Onion Stew is destined to become a family favorite.
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Recipe Information
Ingredients
- 4 large yellow onions
- 3 medium Idaho potatoes
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic
- 6 cups vegetable stock
- 2 pieces bay leaves
- 4 sprigs fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley
Instructions
Peel and thinly slice the yellow onions into half-moons. Peel the Idaho potatoes and dice them into 1-inch cubes. Mince the garlic cloves.
In a large heavy-bottomed pot, heat the butter and olive oil over medium heat until the butter is melted.
Add the sliced onions to the pot and cook, stirring occasionally, for 20-25 minutes or until they are deeply caramelized and golden brown. Be patient and adjust the heat as needed to prevent burning.
Stir in the minced garlic and cook for 1-2 minutes, just until fragrant.
Pour in the vegetable stock and stir to combine. Add the diced potatoes, bay leaves, thyme sprigs, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to low and let the stew simmer for 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.
Discard the bay leaves and thyme sprigs. Using an immersion blender, blend part of the stew to create a creamy texture while leaving some chunks of potatoes and onions for a rustic feel. Alternatively, you can blend a portion of the stew in a countertop blender and return it to the pot.
Stir in the heavy cream and adjust the seasoning with more salt and pepper if needed. Simmer for an additional 5 minutes to heat through.
Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread for dipping.
Nutrition Facts
Calories |
2255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.6 g | 151% | |
| Saturated Fat | 52.4 g | 262% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 5832 mg | 254% | |
| Total Carbohydrate | 260.9 g | 95% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 51.9 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 454 mg | 35% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 6257 mg | 133% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
