When I was a child, my mother often made an onion-based potato soup for lunch on Saturdays. We all loved her soup, especially the “noodles” (which I later learned are actually dumplings).
When I made this soup for my first husband, he called it “pepper soup.” My current husband likes the soup, but doesn’t like the noodles. The kids are split on whether they like the noodles, but they all like the soup. The noodles are my favorite part.
2 Medium Yellow Onions, sliced
1 T Olive Oil
8 cups water
6-10 Large Potatoes, peeled and diced
2 Beef Bouillion Cubes
Salt and Pepper to taste
1 to 1-1/2 cup flour
1 t salt
A little water (if needed)
In a large soup pot or Dutch oven, saute the onions in the olive oil until they are translucent. Add remaining ingredients (except dumplings) and bring soup to a boil. In the meantime, mix the ingredients for the noodles. The batter for the noodles will be yellow and sticky. When the potatoes are tender, drop small amounts of the noodle batter into the hot soup. I use a butter knife to put about one teaspoon of batter per noodle into the soup. Continue to boil the soup for about 10 minutes until the noodles are fluffy but firm.
Taste the soup and adjust the seasoning as desired. I add about 1 teaspoon of salt and enough pepper so that when I take a soup spoon full of the broth, I have about 5 grains of pepper per spoonful. Since I just shake it in, I’m not sure how much pepper this really is. I’d say it’s about 1/2 teaspoon.