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.
Tried this recipe?Mention or tag @SpaIndex so we can share!
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%)