Nutrition Information (per serving)
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
- 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.
- Add chicken stock, vegetable stock and bring to a boil. Reduce heat and simmer for 30 to 40 minutes. Add salt, pepper and butter.
- 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.
- Serve ¾ cup soup and garnish with tortilla strips.