Description
A warm, comforting Spanish-style onion soup featuring slow-simmered golden onions, rich broth, and toasted baguette slices, optionally topped with Manchego or Parmesan cheese for a rustic and flavorful experience.
Ingredients
Soup
- 4 onions, thinly sliced
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 5 cups beef or vegetable broth
- 1 bay leaf
- 1 tsp paprika
- Salt & pepper, to taste
Toppings
- Baguette slices
- Optional: grated Manchego or Parmesan cheese
Instructions
- Sauté onions: Heat olive oil in a large pot over medium heat. Add the thinly sliced onions and cook slowly for 20 to 25 minutes, stirring occasionally, until the onions are golden and caramelized, which develops the base flavor of the soup.
- Add garlic and spices: Stir in the minced garlic, paprika, salt, and pepper. Cook for an additional 1 minute until fragrant, being careful not to burn the garlic.
- Simmer with broth: Pour in the beef or vegetable broth and add the bay leaf. Bring the mixture to a gentle simmer and let it cook uncovered for 20 minutes to meld the flavors and develop richness.
- Toast baguette slices: While the soup simmers, preheat your oven to 350°F (175°C). Arrange the baguette slices on a baking sheet and toast them in the oven until they are crisp and golden, about 5–8 minutes.
- Serve: Remove the bay leaf from the soup. Ladle the hot soup into bowls, top each serving with toasted baguette slices, and sprinkle grated Manchego or Parmesan cheese over the top if desired. Serve immediately for best enjoyment.
Notes
- Traditionally, the soup is topped with Manchego cheese, which adds authentic Spanish flavor.
- For a smoother texture, you can blend the soup after simmering before serving.
- Using vegetable broth makes the soup vegetarian-friendly if cheese is included.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
