Spanish Onion Soup

Spanish Onion Soup 5.png

4 medium Spanish onions
1 stick butter
1 cup beef broth
1 cup chicken broth
1 cup orange juice
1/2 cup red wine vinegar
2 cups toasted croutons
1 tsp finely chopped garlic
1 tsp basil
2 tbsp freshly chopped parsley
½ tsp ground cumin
1 tbsp Kosher salt
6 oz Tetilla Spanish cheese, grated or sliced (Earthy flavor with texture of Mozzarella)

1. Place butter into a cold electric skillet
2. Thinly slice one onion and place on top of the butter
3. Sprinkle with ¼ of the salt
4. Thinly slice each of the remaining onions and place, one layer at a time, in the skillet
5. Salt each layer with ¼ of the remaining salt
6. Cover skillet, and set to 400 degrees, and let cook, undisturbed, for 30 minutes
7. Stir to bring cooked onions to the top
8. Stir as needed for the next half hour, allowing the onions to turn dark (Adjust time as needed. Juicy onions may take slightly longer)
9. Add vinegar, and reduce moisture to a thick consistency
10. Add beef and chicken broth, juice, garlic, basil, and cumin
11. Reduce heat to 300 and simmer 20 minutes

Prepare Serving Bowls
1. Place oven rack in top 1/3 of oven and preheat the broiler
2. Dip onion soup into each bowl, filling to about an inch below the rim
3. Sprinkle croutons on top, completely covering the soup
4.Place grated cheese to cover the croutons
5. Broil just until the cheese melts into a condensed topping and browns slightly
6. Serve hot


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