Low Fat Spanish Onion Soup
© Spirit Media 2004-2008 All Rights Reserved
Low Fat Spanish Onion Soup.
Last December, I had a great onion soup with my producer Mike when we went out for dinner and the next day, funny enough, someone asked me how to make their very own onion soup. This one is a goody!
Original recipe given on Food Talk with Rocco on WOR Radio. Exact measurements and method was not given during the show so it is open to individual interpretation and method.
Giant bowl full of spanish onions
White champagne vinegar.
Chicken stock
Salt
Eli's Parmegiano Crisps
Sherry Wine
Chives
You need a giant bowl full of spanish onions, the more the merrier. Cut them up a bit and soak them in water-that will get rid of the bitterness that affect the eyes. Get an 8 quart pan that is about 8 inches tall, not a stock pot. Next, get the pan hot and put the onions right in (you don't need any fat) and it will cook in its own juices. Then you need to sautee them in a pan in batches. You really want them to brown and sweeten. Add some white champagne vinegar. Deglaze the pot-get chicken stock and cover the onions with it. Salt the onions (it will help them reduce, do this at the beginning of cooing them). Cook this about an hour-an hour and half on a slow to medium flame. After that you'll see a thick soup with a lot of onions round. Finally, get yourself some Eli's Parmegiano Crisps and add them to your soup (they can be found in any store). You can add a drop of sherry and chives to the end of your soup.
Yield: Serves: 4
Published: 02/14/06
© Spirit Media 2004-2008 All Rights Reserved
