Spanish Onion Soup
A whole load of of onions and and a hit of garlic. Give them a sauna. Make them sweat. Wilt. Reduce. Caramelize. Lace it with thyme and La Chinata Smoked Paprika and stretch it out with beef bone broth. Then on the side, fry tortillas with manchego pressed between with fresh chilli, salt, pepper and lime. BURSTING with flavour!
Ingredients (for 2)
6 Large Red Onions, finely sliced
1 Red Capsicum, finely sliced
5 Cloves of Garlic, minced
1 Bunch of Thyme, leaves stripped
1 Small Handful of Flat Leaf Parsley, roughly chopped
2 Teaspoons of La Chinata Smoked Paprika
2 Tablespoons of white wine vinegar
2 Litres of Beef Bone Stock or Other High Quality Beef Stock
Tortilla Cheese Crunch
1 Wedge of Manchego
1 Fresh Chilli
Rice Bran or other frying oil
In a large pot, pour a generous lug of olive oil. Follow this up with the onions, garlic and capsicum. Turn to a medium low heat. Saute until the onions are soft and begin to stick - be sure to keep moving them around. Cover the onions with water, about two-three inches deep, and then the vinegar. Cover, and sweat for 30-40 minutes.
Remove the lid, and reduce until its soft, and sticky. Push it hard so it darkens. Stir through the thyme, then add the broth, and then the paprika. Reduce the heat, and reduce it slowly by about half. Salt and Pepper to taste.
While the soup reduces/intensifies make the tortilla cheese crunch. Super simple - tortilla, crumble over manchego (decent amount). Sprinkle over chili and a touch of salt and pepper and cover with a second tortilla. In a nonstick frying pan pour a lug of rice bran oil in.Make sure it coats the whole pan, and turn the heat to a medium heat. Fry each side of the tortilla so the cheese is melted and the tortilla is crispy.
Serve in wedges with the soup, maybe with a bit of mayo or sour cream. Sprinkle the soup with microgreens and serve.