Creamy Onion Soup

Boil 4 cups of water. Set aside.

Combine the cornstarch and the remaining cup of water (the cup of water should be at room temperature). Set aside.

In a large saucepan over low heat, add the butter and allow it to melt. Add onions, potatoes, garlic and salt. Saute for 10 minutes, always stirring.

Then, add the warm water and the water that you’ve combined with the cornstarch. Let it cook for 15 minutes.

Turn off the heat. Pour in the heavy cream, always stirring. Let it cool for 10 minutes.

Then pour this boiled mixture into a blender and blend until a cream is formed.

Pour this cream into the saucepan just to heat the soup. Server warm, cooled or as a dip.