Spanish-style Onion Soup

En español

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

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

Poached eggs

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

See also: More recipes from Hispanic cooking expert Denisse Oller.

Spanish-style onion soup — Photo by: Marisa Zanganeh

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.

You may also like: Vegetarian Risotto With Quinoa.