How to make a Spanish Onion Soup.
INGREDIENTS: Serves 4
- 5 medium sweet onions
- 50g of butter
- 20 ml of brandy
- 3 tablespoons of flour
- 1.5 litres of chicken broth
- Slices of stale baguette bread
- Grated cheese for gratin
- Salt
- Black pepper
METHOD:
- In a thick-bottomed pot, melt the butter over low heat, add the julienned onions and season with salt and pepper.
- Poach slowly for 20 minutes until they are well done, transparent and soft.
- Sprinkle with flour, whilst stirring, add the brandy and let the alcohol evaporate.
- Add the broth and bring to a boil.
- Heat the oven at maximum power to gratin.
- Serve the soup to individual bowls.
- Cover them with slices of lightly toasted bread spread with garlic and on top, sprinkle the cheese to melt.
- Bake in the oven for about 10 minutes, until the cheese is melted and golden.
- Serve and enjoy!
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