Channel: Helen Rennie

Category: Howto & Style

Tags: onion soupspanish onion souptomato onion souphelen renniespanish osupcaramelized onion soupsoup with an eggcaramelized onionshelenrenniefrench onion soup

Description: What is “Spanish” Onion Soup? Serves 3-4 * Note: the chicken stock can be replaced with beans and their cooking liquid. Here is how I cook dry beans: youtu.be/aiUcygy6W_s If you want to use canned beans, rinse them and add water since the canned liquid is not very tasty. Recipes for my chicken stock: Instant pot version: youtu.be/euNqxnG3yrY Regular pot version: youtu.be/TF6Rrd9NmhI Soup: 1.5 - 2 Lb yellow onions, sliced pole to pole 1/4 cup olive oil, plus more as needed 1/2 tsp balsamic vinegar or to taste 4 garlic cloves, thinly sliced 1/4 cup dry white wine Pinch of saffron 28 oz (800g) can of whole tomatoes, drained 2.5 cups chicken stock 1 bay leaf A few thyme sprigs tied with twine Salt Set a 12 inch stainless steel skillet over medium-high heat and add the oil. When the oil starts to shimmer, add the onions and a couple of big pinches of salt. Mix to integrate the salt and then leave your onions alone until they brown on the bottom. Stir, and continue cooking over moderately-high heat only stirring after you get color. As they continue to cook, browning will happen faster and faster, so you need to watch them closely. If the bottom of the pan ever looks dry, add more oil and if onions or the brown bits are turning black instead of brown, lower the heat just a bit. This stage takes 10-20 minutes. Reduce heat to low and cook, stirring occasionally until the onions are very soft and jammy, 10-15 minutes. Add the garlic, a pinch of salt, and cook, stirring occasionally until the garlic is soft, 5-10 minutes. Push the onions to one side, tilt the pan, and remove excess oil, reserving it for the toast or some other use. Stir in the vinegar, the wine, and saffron. Add the tomatoes and break them up with a spoon. Add the thyme, bay leaf, and stock. Bring to a simmer and cook at a very gentle simmer for 15-20 minutes. Remove the thyme and bay leaf. Taste and adjust for salt. Pour the soup into bowls, top with toast pieces (recipe follows) and poached eggs (youtu.be/hPkrj9yc7-I?t=60) Toast: A few pieces of good sourdough bread Olive oil as needed 1 garlic clove Preheat the oven to 350F (180C). Generously coat a few pieces of bread in olive oil (use the oil from the onions and add more if needed). Put on a baking sheet and bake until crisp, 12-15 min. Rub all over with a garlic clove dunked in salt. Chop into bite size pieces. Support my channel patreon.com/helenrennie My cooking classes in the Boston area: helenrennie.com FACEBOOK: facebook.com/HelensKitchenCooking INSTAGRAM: instagram.com/helen.rennie