Canyon Ranch Blog

Spanish Onion Soup

Nutrition Information (per serving)

3 g
213 mg
12 g
2 g
2 g
6 mg
8 (¾ cup ea.)

1 Tbsp extra-virgin olive oil
1½ cups sliced yellow onion
½ cup sliced red onion
¼ cup chopped shallots
1¼ tsp minced garlic
¼ cup white wine
1 tsp cane sugar
2½ tsp all-purpose flour
½ tsp dried thyme
1¾ cups Chicken Stock
1¾ cups Vegetable Stock
½ tsp sea salt
1 tsp freshly ground black pepper
1½ tsp unsalted butter
2 corn tortillas, thinly sliced

Note: This recipe can be prepared with only one type of stock, if preferred. Due to the rich flavor, chicken stock is ideal.

  1. 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 half. Add sugar, flour and thyme and simmer briefly.
  2. Add chicken stock, vegetable stock and bring to a boil. Reduce heat and simmer for 30 to 40 minutes. Add salt, pepper and butter.
  3. Preheat oven to 375F. Lightly coat a sheet pan with canola oil spray. Place tortilla strips on sheet pan and sprinkle with paprika. Bake in oven until crisp, about 5 minutes.
  4. Serve ¾ cup soup and garnish with tortilla strips.
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