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Spanish onion soup, a gorgeous twist on the French classic, is the perfect winter warmer. 

Spanish onion soup

Serves 4

Olive oil

3 large onions, thinly sliced

2 thyme sprigs, leaves picked

1 tbsp sugar

2 garlic cloves, thinly sliced

150ml white wine

1 tbsp plain flour

100ml dry sherry

50ml sweet sherry

1 litre good quality fresh beef stock

1 baguette, sliced thickly

110g manchego, grated

 

Heat a large frying pan and add a good drizzle of olive oil, the onions, thyme, sugar and a good pinch of salt. Fry for 10-15 minutes over a medium heat, until softened and golden-brown, stirring occasionally.

 

Add the garlic and cook for 1 minute, then add the white wine and dry and sweet sherries and cook until the volume of liquid has reduced by half. Stir in the flour and cook for 2 minutes.

 

Pour in the stock and bring to the boil. Reduce the heat slightly and cook for about 10-15 minutes.

 

Season the soup to taste, adding a little more sugar or alcohol if needed.

 

Preheat the grill to high. Drizzle olive oil over the bread and toast on one side. Place the cheese on top of the bread and grill until bubbling and golden-brown.

 

Ladle the soup into bowls and top with the cheesy bread, toasted side down.