Spanish-style Onion Soup

spanish style onion soup

Photo by Marisa Zanganeh

Yields 4 portions

Ingredients:

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

 

Directions:

Soup:

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.

Croutons:

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 DenisseOller.com and at AARP, where I am a chef and nutrition expert.

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