Spanish Onion Soup

Ingredients

  • 2 tbsp extra virgin olive oil
  • 3 onions
  • 4 cloves garlic
  • ½ tsp granulated sugar
  • 1 tsp sweet smoked Spanish paprika
  • ½ tsp dried thyme
  • ½ cup white wine
  • 4 cups vegetable broth
  • 1 ea bay leaf
  • 2 ea eggs
  • ½ ea baguette
  • handful freshly chopped parsley
  • sea salt & black pepper

Preparation

  1. Thinly slice onions and garlic cloves; cut baguette into small squares

  2. Heat olive oil in stock pot 2 minutes at medium heat then mix in onion and garlic

  3. After 15 minutes mix in ½ tsp granulated sugar and heat 5 minutes till carmelized

  4. Mix in 1 tsp paprika, ½ tsp dried thyme and season with sea salt & black pepper, then add in ½ cup white wine and simmer 3 minutes, then add 4 cups vegetable broth and 1 bay leaf, bring to a boil, then cover and lower the temperature to a low-medium heat

  5. Meanwhile, toast baguette pieces in a 470℉ oven for 6 to 8 minutes, remove from the oven and set aside

  6. After simmering the soup for 15 minutes, uncover and add 2 eggs, cover and cook for another 2 to 3 minutes, or until the eggs are done

  7. Transfer the soup into shallow bowls, sprinkle with the toasted bread and freshly chopped parsley, enjoy!