Chicken and Vegetable Soup with Caramelized Onions

In a skillet over medium-high heat, melt 1 tablespoon of butter and olive oil. Add onions and saute until they begin to brown. Reduce heat to medium and continue cooking, stirring occasionally, until onions have caramelized, which will probably take 45 minutes to an hour. While the onions are caramelizing, melt the other tablespoon of butter in a large soup pot over medium heat. Add the carrots and celery and cook until softened. Add the potatoes, salt and pepper and cook an additional few minutes. Add the chicken stock and chicken and bring to a boil. Cook soup until potatoes are tender. Once the onions are caramelized, deglaze the pan with either a little bit of chicken stock or white wine. Pour the caramelized onions into the soup pot and add the oregano. Allow to cook a few minutes longer before serving.