Spanish Onion Soups is slightly creamier than its French cousin, and, crispy tortilla strips fill in for the croutons and cheese.
Ingredients
1tablespoonextra virgin olive oil
1 1/2cupsliced yellow sweet onions
1/2cupsliced red onions
1/4cupchopped shallots
1 1/4teaspoongarlic finely minced
1/4cupwhite wine
2 1/2teaspoonsall-purpose flour
1/2teaspoondried thyme
1 3/4cupsChicken Stock
1 3/4cupsVegetable Stock
1/2teaspoonFine Pink Salt
1teaspoonblack pepper (freshly ground)
1 1/2teaspoonbutter
2corn tortillasthinly sliced
Instructions
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 per person with crushed tortilla strips as a floating garnish.
Spa Index Kitchen Notes
Serve 3/4 cup soup and garnish with tortilla strips. Cook's Note: If your onions are not very "sweet", add a pinch of sugar to this recipe.
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