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Spanish Onion Soup

1.5 Hours
8 People
Close-up of a bowl of Spanish onion soup.


1 Tbsp extra-virgin olive oil
1 1/2 cups sliced yellow onion
1/2 cup sliced red onion
1/4 cup chopped shallots
1 1/4 tsp minced garlic
1/4 cup white wine
1 tsp cane sugar
2 1/2 tsp all-purpose flour
1/2 tsp dried thyme
1 3/4 cups Chicken Stock
1 3/4 cups Vegetable Stock
1/2 tsp sea salt
1 tsp freshly ground black pepper
11/2 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.


  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 3/4 cup soup and garnish with tortilla strips.


Calories 80
Protein 3g
Sodium 213mg
Carbohydrates 12g
Fat 2g
Fiber 2g
Cholesterol 6mg
Servings 8 (3/4 cup ea.)