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: 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: Regular pot version: 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 are brown on the bottom. Stir, and continue cooking over moderately-high heat stirring only 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 the 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 ( 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. my channel My cooking classes in the Boston area: FACEBOOK: INSTAGRAM: .
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Hello Helen, thanks for the sharing.
My soup color is not red enough.
Is the red color came from saffron?
I've made this soup twice already since this video came out! It's SO GOOD
We made this recipe it is amazing! Made a basted egg instead of poached because its easier. Actually making it again tonight for dinner. Helen never fails from the perfect boiled eggs, to no fail pasta. Love her!
you're really promising chef, you should join Khal……..
Silly question, but can only certain types of onions be caramelized?
That looks phenomenal
Helen, you’re a marvel! I’m absolutely loving your channel!
this looks so goood! I’m definitely going to make it! love your videos, always informative and pleasant to watch!
do you have any suggestions for an alternative to bread’s “functionality” in this recipe?
sadly i have celiac disease AND an unknown intolerance to some ingredient in most (all?) premade GF bread 😭
I can’t wait to try this! I have everything on hand, too!
Hi Helen – would cherry tomatoes not work better than tinned tomatoes? It’s common in some Parsi cookbooks to make a caramelised onion and tomato masala and this involves (more or less) adding halved cherry tomatoes in the pan during the hot pan stage a couple of minutes before turning the heat down. This means the tomatoes’ structure breakdown and their delicious juices add to that syrupy, jammy consistency. I know winter tomatoes on the whole might be worse than good tinned ones though, so I’m guessing this is why you opted for tinned? Interested to hear your rationale.
Hi! I made this tonight for dinner, and it was so good. Even my aunt, who is rather picky with her food, loved it.
Boop
Так быстро!
This is very similar to an Indian dish actually. Many of the ingredients are either Indian origin or introduced and heavily used now
For the bread I use a large frying pan.
I made it! INTENSE flavor.
Not sure if this is a "good" tip or not…but I find that I can speed the caramelization process by softening the onions in the microwave first. I like using red onions as well as
whiteyellow.This soup looks fabulous. I appreciate your clear, informative presentations.
#realquestion hi! I love love love your videos. I watch them all even though I lead a mostly vegan lifestyle. I’d love to see any Mexican dishes you like to make (especially if it doesn’t involve meat, although I can make it work with substitutes haha). Thank you! 💓
I am curious to know what the reason is behind using a stainless steel pan. How does that make caramelization better?
This is so conflicting for me! This is how my mother cooks sardines, and I can't get the thought out my head that it's missing sardines 😅
I love your channel!
you can really tell the difference between a chef's videos and an educators videos. love them so much.
Hi Helen!
Do you think it would be possible for you to post some Ukrainian recipe next week? I'm Polish and we're currently welcoming soooo many Ukrainian war refugees. I thought it would be nice to cook something that feels homey for some people staying with me or my friends.
Love your work!
Spanish onions 😉
Looks wonderful! As I am on a restricted salt diet I'll have to make do with watching and not eating this! Maybe you could do some recipes without salt? Now there's a challenge!! Thanks.
Why Helen doesn't upload new vid this week? Does it have something to do with the russian-ukrainian war? 🤭
Besides some comments I have never seen tomatos in a onion soup in Spain so I think this is prety unique. If you wanna go full Spain smoked paprika is an easy cheatcode, in any food whit some fat it's instant chorizo flavor whit the benefit of chosing to be subtle if you want.
I feel like you could have stopped this dish at any point and it would have been delicious, but it just kept getting better
Helen, a couple of (probably stupid) questions if I may? (1) Does the recipe need "Spanish" onions and (2) my understanding of "Spanish" onions is that they are large brown/white onions, i.e one of which would take up thje whole of your hand? Thanks
Saffron felt Spanish to you? Now I'm. Worried about you.
Wonderful dish! Thank you!
Wow. Can't wait to try this.
I have zero desire to go to the East coast but the idea of taking one of your classes has been on my mind.
Thanks for all that you do!
#realcomment
I love that I found your channel! I was wondering if you would ever consider talking about the differences between electric vs gas vs induction stovetop cooking? Perhaps some pros and cons or some nuanced techniques?
Your recipes complete me! 😜 So excited to try this one next! Thanks!
Looks fantastic!
The stewed tomatoes with poached egg make this soup reminiscent of shakshuka! I love the tips for caramelizing onions. All the instructions I've seen don't mention which direction to slice them, and take at least an hour to finish, sometimes more than 2 hours. It's nice to have a quicker way.
This soup sounds and looks super delicious. I love your videos. Merci!
I thought yellow onions were sweet onions