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Spanish Onion Soup
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Description
A quick and easy soup bursting with flavor and perfect for a fall or winter first course.
Ingredients
- 1 Tablespoon Olive Oil
- ½ Small Onion, Sliced
- 2 teaspoons Flour
- 3 cups Chicken Broth
- Salt
- 1 teaspoon Freshly Chopped Parsley (optional)
- ⅓ cups Grated Manchego Or Parmesan Cheese (optional)
Preparation
Heat olive oil in a pan and add the sliced onions. Cook the onions over low heat for 10 minutes until golden brown.
Add the flour and cook stirring constantly for 2 minutes more. Add the chicken stock gradually and bring to a boil. Turn down the heat and let simmer for 20 minutes.
Season with salt and add the parsley. Serve with grated cheese if using.
Recipe adapted from 1080 Recipes cookbook by Simone Ortega. ¡Que aproveche!
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