French Onion/Potato Soup

From the kitchen of C.P. Squires, Warrensville

3 cups finely chopped onions
3 Tbsp margarine
1 1/2 quarts Irish potatoes (cubed 1/4 to 1/2 inch thick)
3 to 4 quarts chicken stock (defatted)
1/4 tsp Lawry's seasoning salt
1/4 tsp. red pepper (minced-dried)
1/4 tsp. dried minced garlic
1/2 tsp. dried thyme
1/2 tsp. dried basil
1 to 2 Tbsp honey
2 Tbsp balsamic vinegar
1/4 cup cooking (or white) wine
Table salt to taste

Braise onions in skillet with margarine until golden. Place onions and all ingredients and spices except potatoes into a soup pot and simmer for 1 to 2 hours. Add potatoes and continue simmering until potatoes are tender.

Entire recipe may be halved. Left-over soup freezes very well. (Chicken stock is prepared by saving, chilling, defatting and freezing broth from stewing chickens. You can substitute chicken bouillon if you do not have stock in your freezer.)

Serves 8 to 10.