Canyon Ranch Spanish Onion Soup

Canyon Ranch Spanish Onion Soup uniquely differs from its French counterpart with its sightly creamier and thicker chicken stock base, white wine and garlic, and savory tortilla strips.  Spanish onions are more commonly called Yellow Onions in the USA.  

Canyon Ranch Spanish Onion Soup
In: Cuisine
Recipes: Entrees
  • 1 tablespoon olive oil
  • 1 1/2 cup sliced yellow sweet onions
  • 1/2 cup sliced red onions
  • 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
  1. Heat oil in a large saucepan over medium-low and add onions. Cook until onions are browned and caramelized, about 5 minutes.
  2. Add shallots and garlic and cook until shallots are translucent.
  3. Add wine and simmer until wine is reduced by 1/2.
  4. Add sugar, flour and thyme and simmer briefly.
  5. Add chicken stock, vegetable stock and bring to a boil.
  6. Reduce heat and simmer for 30 to 40 minutes.
  7. Add salt, pepper and butter.
  8. 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.


December 7, 2013 | | Tags:

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