Sopa de Cebolla

Name: Sopa de Cebolla
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 3 lbs yellow onions, thinly sliced; 2 tbsp extra virgin olive oil; 4 garlic cloves, minced; 1/2 cup dry white wine; 6 cups beef broth; 1 tsp sweet pimentón; 8 slices crusty baguette, sliced; 1 cup Manchego cheese, shredded

A rich Spanish onion soup made with caramelized onions, pimentón, broth, and topped with toasted bread and melted Manchego cheese.

65 minMediumServes 4340 cal/serving

SpanishSoupStovetop and OvenMediterraneanNut-FreeEgg-FreeSoy-FreeShellfish-FreeCorn-Free

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Ingredients

3 lbs yellow onions, thinly sliced
2 tbsp extra virgin olive oil
4 garlic cloves, minced
1/2 cup dry white wine
6 cups beef broth
1 tsp sweet pimentón
8 slices crusty baguette, sliced
1 cup Manchego cheese, shredded

Instructions

1

Heat 2 tbsp extra virgin olive oil in a large Dutch oven over medium heat.
2

Add 3 lbs thinly sliced yellow onions and cook, stirring occasionally, for 35 minutes until deep golden brown and caramelized.
3

Stir in 4 minced garlic cloves and 1 tsp sweet pimentón, cooking for 1 minute until fragrant.
4

Pour in 1/2 cup dry white wine to deglaze the pot, scraping up browned bits from the bottom.
5

Add 6 cups beef broth, bring to a simmer, and cook for 15 minutes.
6

Ladle soup into oven-safe bowls, top each with 8 slices sliced crusty baguette, and sprinkle with 1 cup shredded Manchego cheese.
7

Broil in the oven for 3 minutes until cheese is melted and bubbling.

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Questions

What should Sopa de Cebolla look like when it is ready?

Go by the cues in the method rather than the clock. Step 7: cook until cheese is melted and bubbling.

What does deglazing do in Sopa de Cebolla?

Step 4 reads: "Pour in 1/2 cup dry white wine to deglaze the pot, scraping up browned bits from the bottom." The browned bits stuck to the pan are concentrated flavor. The liquid in step 4 dissolves them into the sauce; scrape the bottom as it bubbles.

Is there a substitute for white wine in Sopa de Cebolla?

The entry for Sopa de Cebolla calls for 1/2 cup dry white wine. In its place: Use chicken or vegetable stock with a teaspoon of white wine vinegar or lemon juice per half cup for the acidity.

Can I make Sopa de Cebolla gluten-free?

Yes. The gluten in Sopa de Cebolla is 8 slices crusty baguette, sliced. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Sopa de Cebolla keep?

Refrigerate Sopa de Cebolla for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Serve it with

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