Spanish Onion Soup Recipes
Spanish Onion Soup Recipes - Sopa de Cebolla. Soup is a popular option on any Spanish menu del dia. These onion soups are quick, easy and delicious. Enjoy
Sopa de Cebola clara, Easy version, Serves 2
Ingredients
1/2 onion, sliced not diced
1tbsp Olive Oil
2 tsp flour
3 cups chicken stock
1 tsp fresh chopped parsley
Salt and pepper to taste
Grated Manchego or parmesan cheese (optional)
Method
Heat the olive oil and add the sliced onions, cook over a low heat for around 10 minutes until golden brown.
Add the flour, stir continuously for about 2 minutes.
Gradually add the chicken stock, slowly bring to the boil. Turn down the heat and simmer for a further 20 minutes.
Season with Salt and pepper to taste.
Add the fresh chopped parsley.
Sprinkle with the grated cheese or parmesan, serve immediately with lots of fresh crusty bread.
Spanish Onion Soup, This version is more time consuming as it contains homemade stock and is the Spanish version of a traditional French style Onion Soup.
Ingredients
2 tbsp Unsalted Butter
2 1/2 lbs. Onions, yellow, white or red or a mixture
1 tbsp pimenton or smoky paprika
1 tbsp flour
Chorozo stock, (ingredients below)
1 cup Jerez (Sherry) or dry white wine
2 tsp minced Fresh thyme
1 Bay leaf
Salt and Pepper, to taste
1 Fresh Crusty baguette
2 cups shredded Gruyère Cheese or manchego cheese
Ingredients for the stock
3 tbsp olive oil
1 lb marrow and beef bones
2 celery sticks, including leaves, chopped
1 carrot, peeled and chopped
1 leek, sliced
1 swede, chopped
2 tsp salt
1 bay leaf
1 large sprig of thyme
Water
Method for the Stock
In a large heavy based saucepan, add the marrow bones and the chorizo sausage, cook over a medium heat for about 10 minutes or until the chorizo starts to lose some fat.
Add all the chopped vegetables, salt, bay leaf and thyme, cook for 5 minutes mixing all the ingredients with the juices from the chorizo.
Add the water and bring to the boil, reduce the heat and simmer for 30 minutes. Turn off the heat, cover and allow to seep for at least 2 hours. Discard the bones.
To make the soup
in a large heavy bottomed saucepan, melt the butter over medium heat. Add the onions, stir well, cover, and cook for 5 minutes. Uncover, add the paprika, and reduce the heat to medium low, and cook, stirring occasionally, until tender and deep golden brown, about 30 minutes.
Add the flour to the onions and stir until combined. Gradually stir in the wine, then the stock, and finally the thyme and bay leaf. Bring to a boil over high heat, reduce the heat to medium low, and simmer, uncovered, until slightly reduced, about 30 minutes. Season with salt and pepper. Take out the bay leaf.
Preheat the oven 180ºc
Use oven proof dishes.
Cut the baguette into 16 slices, sizing them so that 2 slices will fit inside each bowl.
Brush the bread with olive oil on both sides, spread them on a baking sheet, and bake until golden, 8 to 10 minutes. Set the slices aside.
Position the oven rack about 12 inches from the heat source, and leave the oven on.
Ladle the hot soup into the oven proof bowls. Place 2 toasted bread slices, overlapping if necessary, on top of the soup and sprinkle each evenly with about 1/3 cup of the Gruyère/manchego Cheese.
Cook until the cheese is bubbling, about 2 minutes. Serve immediately.
Or for a more Spanish Style
Just before you are ready to serve. Ladle the hot soup into bowls (or bowl), and place a toast on top of each. Push the toast into the soup. Crack an egg into a small bowl. When the bread rises to the top, gently slide the egg on top. Place the bowls on a baking sheet and slide them into the oven. Bake until the egg is set to your liking, from 5 to 10 minutes.
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