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CANYON RANCH SPANISH ONION SOUP
1 tablespoon olive oil
1 1/2 cup sliced yellow onion
1/2 cup sliced red onion
1/4 cup chopped shallots
1 1/4 teaspoon minced garlic
1/4 cup white wine
2 1/2 teaspoons all-purpose flour
1/2 teaspoon dried thyme
1 3/4 cups
Chicken Stock
1 3/4 cups Vegetable Stock
1/2 teaspoon salt
1 teaspoon black pepper
1 1/2 teaspoon butter
2 corn tortillas, thinly sliced
Heat oil in a large saucepan over medium-low
and add onions. Cook until onions are browned and caramelized, about 5 minutes. Add shallots and garlic and cook until shallots are translucent. Add
wine and simmer until wine is reduced by 1/2. Add sugar, flour and thyme and simmer briefly. Add chicken stock, vegetable stock and bring to a boil.
Reduce heat and simmer for 30 to 40 minutes. Add salt, pepper and butter. Preheat oven to 375°F. Lightly coat a sheet pan with canola oil. Place
tortilla strips on sheet pan and sprinkle with paprika. Bake in oven until crisp, about 5 minutes.
Serve 3/4 cup soup and
garnish with tortilla strips. Makes 8 (3/4-cup) servings, each containing approximately: 80 calories; 12 gm. carbohydrate; 2 gm. fat; 6 mg.
cholesterol; 3 gm. protein; 213 mg. sodium; 2 gm. Fiber. Cook's Note: If your onions are not very "sweet", add a pinch of sugar to this
recipe.
Nutritional Info: Not Available
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 Have you blogged this recipe? Let us know about it and we'll include your recipe's photograph and a link to your blog. Tweaks and adaptations welcome as long as it remains healthy! Origin should be credited and linked as: Spa Cuisine courtesy of SpaIndex.com: Guide to Spas. Attribution to contributing spa resorts and other sponsors should also be included, when available.
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