Spanish Onion Soup

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
80
protein 
3 g
sodium 
213 mg
carbohydrates 
12 g
fat 
2 g
fiber  
2 g
cholesterol 
6 mg
Servings 
8 (¾ cup ea.)
Ingredients 

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

This recipe can be prepared with only one type of stock, if preferred. Due to the rich flavor, chicken stock is ideal.
Instructions 
  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.
This recipe can be prepared with only one type of stock, if preferred. Due to the rich flavor, chicken stock is ideal.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.