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.
Servings: 4 Servings
Calories: 80kcal
Spanish Onion Soups is slightly creamier than its French cousin, and, crispy tortilla strips fill in for the croutons and cheese.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 ½ cup sliced yellow sweet onions
- ½ cup sliced red onions
- ¼ cup chopped shallots
- 1 ¼ teaspoon garlic finely minced
- ¼ cup white wine
- 2 ½ teaspoons all-purpose flour
- ½ teaspoon dried thyme
- 1 ¾ cups Chicken Stock
- 1 ¾ cups Vegetable Stock
- ½ teaspoon Fine Pink Salt
- 1 teaspoon black pepper (freshly ground)
- 1 ½ teaspoon butter
- 2 corn tortillas thinly 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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Nutrition
Serving: 1 Serving | Calories: 80 kcal (4%) | Carbohydrates: 12 g (4%) | Protein: 3 g (6%) | Fat: 2 g (3%) | Cholesterol: 6 mg (2%) | Sodium: 213 mg (9%) | Fiber: 2 g (8%)