Name: Traditional Spanish Onion Soup (Sopa de Cebolla Clásica) Recipe
Prep time: 15 min
Cook time: 50 min
Total time: PT-489283H24M36S
Cuisine: Spanish
Ingredients: 4 large onions, thinly sliced; 3 tbsp olive oil; 1 tbsp butter; 6 cups beef or vegetable broth; ½ cup dry sherry or white wine; 1 bay leaf; 1 tsp paprika; Salt and pepper to taste; Crusty bread; Grated Manchego cheese

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If you have a soft spot for hearty, soul-warming soups that carry a touch of rustic charm, then this Traditional Spanish Onion Soup (Sopa de Cebolla Clásica) Recipe is about to become your new go-to comfort food. Rich with the deep sweetness of slowly caramelized onions, brightened by a splash of sherry, and finished with crusty bread and melted Manchego cheese, this soup effortlessly embodies the spirit of traditional Spanish cooking. It’s simple yet elegant, offering layers of flavor that feel both familiar and exciting—perfect for cozy dinners or impressing friends with authentic Old-World tastes.

Ingredients You’ll Need

The image shows a wooden board with several ingredients arranged neatly. In the center, there are seven whole yellow onions clustered together. Around them, there are small white bowls holding different ingredients: a cup of light yellow liquid, white granulated sugar, white flour, grated yellow cheese, a brown spice in a tiny bowl, and a small bowl with a green herb. There is also a small black drink cup, a bowl with pale yellow butter, and a small basket filled with white bread rolls on the left side. The scene is viewed from above on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

What makes this Traditional Spanish Onion Soup (Sopa de Cebolla Clásica) Recipe truly shine are its straightforward, pantry-friendly ingredients that all play a vital role in building flavor, texture, and color. Each item is easy to find and brings something special—whether it’s the buttery richness, the aromatic punch, or the satisfying cheesiness.

4 large onions, thinly sliced: The star of the show, these become sweet, silky, and golden after slow cooking.
3 tbsp olive oil: Adds fruity depth and helps to caramelize the onions beautifully.
1 tbsp butter: Enhances richness and creates a luscious mouthfeel.
6 cups beef or vegetable broth: The savory base that brings everything together; vegetable broth works well for a vegetarian twist.
½ cup dry sherry or white wine: Provides a subtle acidity and a touch of warmth that lifts the soup.
1 bay leaf: Infuses gentle herbal notes during simmering.
1 tsp paprika: Adds a smoky hint and beautiful reddish tint.
Salt and pepper to taste: Essential for seasoning and balancing flavors.
Crusty bread and grated Manchego cheese (for serving): For topping the soup, offering a satisfying crunch and melty cheese goodness.

How to Make Traditional Spanish Onion Soup (Sopa de Cebolla Clásica) Recipe

Step 1: Slowly Caramelize the Onions

Start by heating the olive oil and butter in a heavy-bottomed pot over medium heat. Add the thinly sliced onions and be patient—they need about 30 minutes to soften and turn a deep golden brown. Stir occasionally to prevent burning and to ensure even caramelization. This slow cooking process is crucial for unlocking the onions’ natural sweetness and gives this Traditional Spanish Onion Soup (Sopa de Cebolla Clásica) Recipe its signature depth of flavor.

Step 2: Deglaze with Sherry

Once your onions are melted to a rich amber color, pour in the dry sherry or white wine. Stir well, scraping up any flavorful bits stuck to the bottom of the pot. This step adds brightness and complexity, balancing the sweetness with a gentle acidity, setting the stage for the broth.

Step 3: Add Broth and Spices

Pour in your chosen broth along with the bay leaf and paprika. Give everything a good stir, then bring the soup to a simmer. Reduce the heat and let it cook gently for about 20 minutes to marry all those incredible flavors. Don’t forget to taste and season with salt and pepper—it’s the little adjustments that make the soup sing.

Step 4: Prepare the Bread and Cheese Topping

While the soup simmers, slice your crusty bread and grate generous amounts of Manchego cheese. Traditionally, the soup is served with the bread placed on top and covered with cheese, sometimes gratinated under a broiler for a bubbly, golden finish. This crispy, cheesy topping adds texture and richness that perfectly complements the silky soup.

How to Serve Traditional Spanish Onion Soup (Sopa de Cebolla Clásica) Recipe

The image shows a white cup filled with dark brown soup with small pieces floating in it, sitting on a white cloth beside a white marbled surface. A slice of bread with a crust speckled with seeds rests on the edge of the cup, partly dipped into the soup. In the background, there is a wooden cutting board with more slices of seeded bread and a yellow block of butter. The scene has a warm, cozy feeling. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Beyond crusty bread and Manchego, feel free to sprinkle chopped fresh parsley for a pop of color and freshness or a dash of smoked paprika for extra warmth. A drizzle of high-quality olive oil just before serving adds a final touch of lusciousness that will impress anyone lucky to get a bowl.

Side Dishes

This soup stands beautifully on its own, but pairing it with a light salad of mixed greens dressed in sherry vinaigrette or some roasted vegetables makes for a complete and satisfying meal. A glass of Spanish red wine will also elevate the experience, echoing the boldness of the soup flavors.

Creative Ways to Present

For a more elegant presentation, serve the soup in individual oven-safe bowls, topped with bread and cheese, then broil tableside to create a bubbly crust. Alternatively, turn the leftover bread into crispy croutons and sprinkle them on top just before serving for a delightful crunch.

Make Ahead and Storage

Storing Leftovers

Your Traditional Spanish Onion Soup (Sopa de Cebolla Clásica) Recipe keeps wonderfully in the fridge for up to 3 days. Store it in an airtight container to preserve the deep flavors. When ready to enjoy, reheat gently on the stove to avoid losing the delicate balance of sweetness and spice.

Freezing

You can freeze this soup for up to 2 months in a freezer-safe container. It’s best to omit the bread and cheese before freezing. Thaw overnight in the refrigerator and reheat slowly on the stovetop for the best texture and flavor.

Reheating

Reheat on medium-low heat, stirring occasionally. If the soup has thickened too much, simply add a splash of broth or water to loosen it up. Add your crusty bread and Manchego cheese just before serving to keep the textures vibrant and fresh.

FAQs

Can I use white wine instead of sherry?

Absolutely! While sherry brings a distinctive nutty sweetness, dry white wine is a fine substitute that will still add lovely acidity and complexity to the soup.

Is this soup suitable for vegetarians?

Yes, by using vegetable broth instead of beef broth, you can easily make this Traditional Spanish Onion Soup (Sopa de Cebolla Clásica) Recipe vegetarian without compromising on flavor.

What kind of onions work best?

Yellow onions are ideal for this recipe because they caramelize beautifully and develop a deep sweetness—key for that authentic taste.

How do I get the cheese to melt perfectly on top?

For a classic gratinated topping, toast the bread and place it on the hot soup, sprinkle with Manchego, and put the bowls under the broiler for a few minutes until the cheese bubbles and browns.

Can I make this soup gluten-free?

Definitely! Just swap the crusty bread for gluten-free bread or omit it entirely. The soup itself is naturally gluten-free.

Final Thoughts

If you’re craving a warm hug in a bowl that carries the soul of traditional Spanish cooking, this Traditional Spanish Onion Soup (Sopa de Cebolla Clásica) Recipe is calling your name. It’s simple enough for a weeknight yet impressive enough to serve guests, bringing together humble ingredients in the most delicious way. Give it a try—you’ll quickly understand why it’s a beloved classic for good reason!

Traditional Spanish Onion Soup (Sopa de Cebolla Clásica) Recipe

Ingredients You’ll Need