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Spanish Onion Soup
Makes 8 Servings
*1 tbls. olive oil
*1 1/2 cups sliced yellow onion
*1/2 cup sliced red onion
*1/4 cup chopped shallots
*1 1/4 tsp. minced fresh garlic
*1/4 cup white wine
*2 1/2 tsp. all-purpose flour
*1/2 tsp. dried thyme
*1 3/4 cups Canyon Ranch Chicken Stock
*1 3/4 cups Canyon Ranch Vegetable Stock
*1/2 tsp. salt
*1 tsp. black pepper
*1 1/2 tsp. butter
*2 corn tortillas, thinly sliced
*Dash paprika
1Heat oil in a large saucepan over medium-low and add onions. Cook until onions are browned and caramelized, about 10 minutes. Add shallots and garlic and cook until shallots are translucent. Add wine and simmer until wine is reduced by half. Add flour and thyme and simmer briefly.
2Add chicken stock and vegetable stock and bring to a boil. Reduce heat and simmer for 30 to 40 minutes. Add salt, pepper and butter.
3Preheat oven to 375F degrees. Lightly coat a sheet pan with canola oil. Place tortilla strips on sheet pan and sprinkle with paprika. Bake in oven until crisp, about 5 minutes.
4Serve 3/4 cup soup and garnish with tortilla strips.
  • If your onions aren't very sweet, add a pinch of sugar.
  • EACH 3/4 CUP SERVING CONTAINS APPROXIMATELY: 80 calories, 12 gm. carbohydrate, 2 gm. fat, 6 mg. cholesterol, 3 gm. protein, 213 mg. sodium, 2 gm. fiber
  • Source
    coverCanyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.

    These great recipes and more are available in the Canyon Ranch Cooks cookbook.
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