Spanish-style Onion Soup

spanish style onion soup

Photo by Marisa Zanganeh

Yields 4 portions


3 pounds large Spanish onions, finely sliced
1 Vidalia onion, finely sliced
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon flour
Salt and pepper to taste
5 cups (40 ounces) chicken broth, warm
2 tablespoons brandy or other liquor (optional)
4-5 ounces Manchego, Gruyere or mozzarella cheese, thinly sliced
Garnish: Fresh cilantro or parsley, chopped

For the Croutons:

½ pound day-old French bread or baguette, cut into 1-inch cubes
2 teaspoons fresh thyme
2 teaspoons fresh oregano
2 garlic cloves, finely chopped
3 tablespoons olive oil
Salt and pepper to taste

For the Poached Eggs:

4 large eggs
1 quart (4 cups) water
3 tablespoons white vinegar




1. In a large pan, heat oil and one tablespoon butter. Once hot, add all the onions and sauté at medium heat until caramelized, stirring occasionally. This takes 30-40 minutes.

2. Add the remaining tablespoon of butter; once melted, add the flour and mix. Cook for 1-2 minutes or until flour is thoroughly cooked.

3. Add the brandy, rum or liquor of your choice (optional). Mix and cook for 2-3 minutes or until the alcohol evaporates.

4. Add broth and cook at low heat for 20 minutes. Add salt and pepper to taste.

Poached Eggs:

1. Bring eggs to room temperature.

2. In a shallow pan, boil water, then add vinegar. Crack open one egg and gently add to water. If available, place the egg in a small mold in the pan to keep the egg intact. Cook at medium heat for 3-4 minutes. Gently remove from pan and set aside.


In a glass bowl, combine all crouton ingredients and mix well. Spread on a metal tray and bake at 350°F for 10 minutes.

Final steps:

1. For each serving: Pour the onion soup into an ovenproof bowl. Place a poached egg in the center and croutons around the edges of the bowl. Cover with cheese and place in the broiler for 2-3 minutes or until the cheese is melted.  
2. Garnish with cilantro or parsley and serve.

To learn more about me or my recipes, visit me at and at AARP, where I am a chef and nutrition expert.

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