Description
A rustic and comforting Spanish-style onion soup, slow-simmered to bring out the sweetness of caramelized onions, enriched with dry sherry and a touch of smoky paprika, then served with crusty bread and melted Manchego cheese for a classic Old-World flavor experience.
Ingredients
Soup
- 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
For Serving
- Crusty bread
- Grated Manchego cheese
Instructions
- Caramelize the Onions: In a large pot, heat the olive oil and butter over medium heat. Add the thinly sliced onions and cook gently for about 30 minutes, stirring frequently until the onions are deeply golden and caramelized, developing rich sweetness and depth of flavor.
- Deglaze with Sherry: Pour in the dry sherry or white wine to deglaze the pot, scraping up any browned bits from the bottom to incorporate those flavors into the soup base.
- Add Broth and Seasoning: Stir in the beef or vegetable broth, add the bay leaf and paprika, then season with salt and pepper to taste. Bring everything to a gentle simmer.
- Simmer the Soup: Let the soup simmer uncovered for 20 minutes to allow the flavors to meld and deepen.
- Assemble and Serve: Ladle the hot soup into bowls, top each with slices of crusty bread and generous amounts of grated Manchego cheese. For a traditional touch, place the bowls under a broiler until the cheese melts and forms a delicious golden crust.
Notes
- Use vegetable broth to make this soup vegetarian or meatless.
- Traditionally, the soup is served gratinated with melted cheese on top of the bread for added texture and flavor.
- You can substitute dry white wine if dry sherry is unavailable.
- Adjust the paprika quantity to taste for milder or smoky heat.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
