Spanish Onion Soup | More Flavorful than French Onion Soup
This Spanish Onion Soup is one of the most flavorful onion soups I have ever tasted. Its got a ton of different flavors, it´s easy to make and made with very simple ingredinets. If you´re a fan of French onion soup, this Spanish version will blow you away.
This soup is the perfect dish for any time of the year. As you can serve it either piping hot or even at room temperature. Either way, it´s always going to fill your body with so much goodness.
To make this dish, I used regular brown onions. But you can use any onions you like. However, if you use sweet onions, make sure to season the soup well, so the flavors are well balanced.
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Watch the Video Below on How to Make Spanish Onion Soup
Spanish Onion Soup
- 2 tbsp extra virgin olive oil 30 ml
- 3 onions
- 4 cloves garlic
- 1/2 tsp granulated sugar 2 grams
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1/2 tsp dried thyme .45 grams
- 1/2 cup white wine 118 ml
- 4 cups vegetable broth 950 ml
- 1 bay leaf
- 2 eggs
- 1/2 baguette
- handful freshly chopped parsley
- sea salt & black pepper
Thinly slice 3 medium sized onions, thinly slice 4 cloves garlic and cut 1/2 baguette into small squares
Heat a stock pot with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil
After 2 minutes add in the sliced onion & sliced garlic, mix with the olive oil
After 15 minutes add in 1/2 tsp (2 grams) granulated sugar and mix
5 Minutes after adding the sugar and the onions are caramelized, add in 1 tsp (2.30 grams) sweet smoked paprika, 1/2 tsp (.45 grams) dried thyme and season with sea salt & black pepper, mix together, then add in 1/2 cup (118 ml) white wine and simmer for 3 minutes, then add 4 cups (950 ml) vegetable broth and 1 bay leaf, bring to a boil, then place a lid on the stock pot and lower the fire to a low-medium heat
Meanwhile, add the pieces of baguette into a baking tray lined with foil paper, making sure they´re all in a single layer, add into a preheated oven 250 C - 470 F and toast for 6 to 8 minutes, remove from the oven and set aside
After simmering the soup for 15 minutes, remove the lid, add in 2 eggs, place the lid back on the pan cook for another 2 to 3 minutes, or until the eggs are cooked
Transfer the soup into shallow bowls, sprinkle with the toasted pieces of bread and freshly chopped parsley, enjoy!
Get the EXTRA VIRGIN OLIVE OIL I used to make this Spanish Onion Soup
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