What is “Spanish” Onion Soup?
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- Опубліковано 16 лют 2022
- What is “Spanish” Onion Soup?
Serves 3-4
* Note: the chicken stock can be replaced with beans and their cooking liquid. Here is how I cook dry beans: • Instant Pot and Slow C... If you want to use canned beans, rinse them and add water since the canned liquid is not very tasty.
Recipes for my chicken stock:
Instant pot version: • Instant Pot Chicken Stock
Regular pot version: • Brown Chicken Stock
Soup:
1.5 - 2 Lb yellow onions, sliced pole to pole
1/4 cup olive oil, plus more as needed
1/2 tsp balsamic vinegar or to taste
4 garlic cloves, thinly sliced
1/4 cup dry white wine
Pinch of saffron
28 oz (800g) can of whole tomatoes, drained
2.5 cups chicken stock
1 bay leaf
A few thyme sprigs tied with twine
Salt
Set a 12 inch stainless steel skillet over medium-high heat and add the oil. When the oil starts to shimmer, add the onions and a couple of big pinches of salt. Mix to integrate the salt and then leave your onions alone until they brown on the bottom. Stir, and continue cooking over moderately-high heat only stirring after you get color. As they continue to cook, browning will happen faster and faster, so you need to watch them closely. If the bottom of the pan ever looks dry, add more oil and if onions or the brown bits are turning black instead of brown, lower the heat just a bit. This stage takes 10-20 minutes.
Reduce heat to low and cook, stirring occasionally until the onions are very soft and jammy, 10-15 minutes. Add the garlic, a pinch of salt, and cook, stirring occasionally until the garlic is soft, 5-10 minutes. Push the onions to one side, tilt the pan, and remove excess oil, reserving it for the toast or some other use. Stir in the vinegar, the wine, and saffron. Add the tomatoes and break them up with a spoon. Add the thyme, bay leaf, and stock. Bring to a simmer and cook at a very gentle simmer for 15-20 minutes. Remove the thyme and bay leaf. Taste and adjust for salt.
Pour the soup into bowls, top with toast pieces (recipe follows) and poached eggs ( • Eggs Benedict with Cre... )
Toast:
A few pieces of good sourdough bread
Olive oil as needed
1 garlic clove
Preheat the oven to 350F (180C). Generously coat a few pieces of bread in olive oil (use the oil from the onions and add more if needed). Put on a baking sheet and bake until crisp, 12-15 min. Rub all over with a garlic clove dunked in salt. Chop into bite size pieces.
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Kudos for using a non clickbait title! Too many recipe videos use titles like "I make this amazing recipe every day" or "You won't believe how good this recipe tastes". Your title tells me exactly what the video is about, and I like it!
"It's the kind of soup that is made for cold weather, but makes you think of warm and sunny places." What a line!!
you can really tell the difference between a chef's videos and an educators videos. love them so much.
I absolutely LOVE your videos... I have learned so much from you and I have been cooking for over 50 years...thank you so much for passing on all the knowledge you have in abundance.. everything I have tried from your channel turned out perfectly and your instructions are always so clear.. the fact you tell us WHY we are doing certain things while cooking has made all the difference...you are my absolute favorite chef to watch.... my daughter is a chef and I can honestly say I have told her certain tricks I’ve learned from you that she now uses.. you are a blessing
I have been keeping your caramelized onions on hand at all times! I’m making stock today and had planned on French onion soup today, but your video has just made me change my plans. Spanish soup it is!
How was it?
@@andreahoppe7777 it was really delicious and having the onions already caramelized made it a breeze. I used beef broth instead of chicken because that’s what I was making.
@@genanadeau5476 thank you. I’ll have to try it! Did you add the poached egg as well?
@@andreahoppe7777 yes I did. I used Helen’s strainer method to poach them. So easy.
Greetings: Ms. Lovely 😊 Master Chef 👩🍳/ Master Baker 👩🍳 Helen Rennie, thank you: again, Ms. Lovely 😊 Master Chef 👩🍳/Master Baker 👩🍳 Helen Rennie, thank you.
A couple times a year I buy a case of onions and carmelize the whole works outside on the side burner of my bbq. It takes quite a while to get them all done but it's worth it to me. I put them in bags, flattened out to about 1/2 inch thick and freeze them. When I want carmelized onions, I simply break off a chunk. No need to spend ages cooking them every time and no smelly kitchen.
we also done that since my grandma was in her teens! and if she's alive rn? she'll be in her 80's, I myself is 22 and I still do that because I LOVE CARAMELIZED ONIONS with literally every savory meal pasta, rice, lasagna and sandwiches etc
I don't know how you pull it off, but your channel has the most culinary theories whilst also being the easiest to follow.
For those yellow onion doubters: I live about an hour from Vidalia, so the onions are easy to get and I was raised on them! The aroma in the air driving through there during harvest is amazing. I always used Vidalia onions for any recipe calling for onions. That is, until Helen explained that they don't get sweeter when you cook them! So I followed her advice to use yellow onions when caramelizing, and boy was there a difference. Try it!
Thank you for sharing~!
Yum! You’ve been feeding me well the past few weeks. I made the braised cabbage (a triumph), second attempt at paella tonight, pork confit this weekend, tortilla española earlier this week (always a winner), and a few poke bowls.
Yum :) can I come over for dinner?
The stewed tomatoes with poached egg make this soup reminiscent of shakshuka! I love the tips for caramelizing onions. All the instructions I've seen don't mention which direction to slice them, and take at least an hour to finish, sometimes more than 2 hours. It's nice to have a quicker way.
eggs + tomato is one of the best combination there exists
IMHO, whether this is an "authentic" Spanish onion soup or not is irrelevant. YOU created a wonderful dish in a manner you saw fit. This is what real cooking is all about. I appreciate your efforts, you have made me and many others better cooks. My family also appreciates your dishes.
this is one of the best cooking channels on UA-cam I can't believe i just now found it
I made it for my catalan bf and he told me it reminds him of the one his grandma used to make 🥰
This looks great Helen. It's a cold rainy day changing to snow tonight (15-20cm) here. This soup sounds like the perfect meal for this weather. Thanks! Update: Made it and loved it! Thanks again.
Fellow Canadian here. SO MUCH SNOW ALREADY!!
I make french onion soup frequently. Last week springs to mind. However, the time consuming step is the onions. {I do 6 lbs at a time in a dutch oven- low and slow ) once the onions are ready I split them into family portions and freeze those I'm not doing tonight for future soups.
Coincidentally, I have enough onions frozen to make a batch of this for the fam. Looking forward to Saturday. (Tomorrow's dinner is already decided.) Thanks a million for this receipt!
This video is well worth watching for the primer on caramelizing onions alone. Wonderful stuff, as usual!
I do onion soup au lait. Old family recipe. Everyone loves!!! The only soup my husband asks for in winter.
We made this recipe it is amazing! Made a basted egg instead of poached because its easier. Actually making it again tonight for dinner. Helen never fails from the perfect boiled eggs, to no fail pasta. Love her!
Only recently come across this channel and I am obsessed. Going to make this for dinner tomorrow. Thank you for the lovely content !!! 💞💞
How do your videos keep getting better every week? I wanted to put my hand through the screen to grab those caramelised onions, and eat them all! 🙂
Thank you for all these wonderful ideas.
Oh Helen, I made this yesterday with beans and fermented tomatoes with a dash of hot peppers. It was absolutely fabulous
I love your variation!
This is the best soup I've ever had. I followed her directions exactly as shown and it turned out just incredible.
I have zero desire to go to the East coast but the idea of taking one of your classes has been on my mind.
Thanks for all that you do!
awe yeah! another recipe to try!
Love your cooking videos!
Thank you for your videos! They are amazing :)
Your recipes complete me! 😜 So excited to try this one next! Thanks!
OH --- MY --- GOD!
I am SO going to make this!
Thank you Helen :)
Wow,what a fantastic soup idea!Love your video
Wonderful dish! Thank you!
The suggestions on how to riff of the recipe were super useful!
This looks so delicious. I cannot wait to make it!!
Looks fantastic!
This soup sounds and looks super delicious. I love your videos. Merci!
Helen, you consistently impress me with both your brain and your chefing prowess. One of my favourite channels to turn to! Thanks for sharing
Love it. Making this during the week.
I MUST try this one! Thank you!
You are absolutely The best. Your recipes always turn out delicious 😋
That looks phenomenal
I've made this soup twice already since this video came out! It's SO GOOD
Yummy!
Can't wait to try this.
I simply love Spanish Onion Soup! Thank you for this video, I'll make sure to try it out :)
Wonderful dish.
Really cool video! love your cooking skills 👍
I will do this this weekend! I love the re-inforcement of the Helen Rennie Carmalized Onions method. I swear by it.
A recipe that is as simple as it is wonderful! I absolutely have to cook it up. My mouth is watering while watching. From me 3 thumbs up:) A big compliment for the really good explanation of the individual steps.
This looks amazing. I'm gonna fix this tonight. Thanks for sharing.
This looks amazing. I can't wait to try it!
I totally agree with your onion choice…..I proved it to myself years ago…..sweet onions definitely have there place to shine….just not for caramelization.
Looks amazing
This looks amazing
I learned soooo much from you!!! Thank you
Wow. Can't wait to try this.
My version has a lot of blackened onion bits but it is still unbelievably delicious! Thanks so much!!!
this looks so delicious. i'm gonna make this tomorrow
This looks great. I'm making it later this week. Fun.
Looks great! I think I'd use chicken fat (schmaltz) instead of the olive oil. I know it'd change the flavor profile a bit, but I think in a good way!
what a wholesome video
Helen, you’re a marvel! I’m absolutely loving your channel!
Thank you for this video.
I'm definitely going to try that! 😋
🌺 I Love Cooked Onions 🥰
In Everything❣️ Yummm
I love your channel!
Excellent video! And that bread looks incredible.
I always make extra onions and make a dip. I mix caramelized onion with either sour cream or creme fraiche, season with powdered garlic, paprika powder, black pepper, salt. Or just a packet of "Holiday" dip mix. Amazing with potato chips or veggies
I can’t wait to try this! I have everything on hand, too!
Used a cast iron fry pan- my only choice beside non-stick- worked great. Also used fresh cherry tomatoes and some drained leftover bruschetta- still delish. Being half Italian I can now add onion soup to my repertoire, thanks to your tomato addition! Never would have realized. And thanks for the info about acids and salt, I learned from you not to improvise with chemistry! Love your channel.
I can’t wait to work this in! Looks yummy-almost like a shakshuka
That looks sooOoOO good 👍
Gave this a thumbs up for the onion sauteed in the intro!
Thanks, Helen! I make your onion soup almost every Sunday. Next Sunday, Spanish onion soup.
I've tried this soup recipe, it is simply FANTASTIC! Today, it will be the 3rd time I make it within a month. I also keep your caramelized onions recipe in hand. Thank you as with them I have made tomato tarte tatin, asparagus ricotta tart, put them in other soups, and on toast. I really enjoy your videos. You make me a better cook.
Ah -- what a heart warming message! So glad you are putting caramelized onions to so many good uses :)
Hi! I made this tonight for dinner, and it was so good. Even my aunt, who is rather picky with her food, loved it.
Awesome!
Yet another brilliant video, thank you Helen. In Australia, it's now winter; a great time for this soup, but I'm going to make the caramelised onions and bottle them for the short-term as a semi-preserve.,
You had me at Poached Egg! Gotta try this!
YUM!! Thank you!
Lovely. The tomatoes have come in. Perfect time for me to run into this. I understand the desire to poach in the soup. It just seems natural. In the pot it would likely be a mess for all the reasons you mentioned.. Thinking about ladleing this into bowls, cracking an egg into each and bake till done. Love your productions.
Actually here in Spain we have garlic soup ¨Sopa Castellana¨ that is similar to your but with lots of garlic, jamon, paprika and poached egg.
I couldn't make this because of the tomatoes, but it's such a pleasant video to watch and be reminded of the component techniques!
I think you could try substituting tomatoes with sweet paprika for colour and flavour, and perhaps add breadcrumbs to achieve similar consistency. Sounds even more Spanish!
I made it! INTENSE flavor.
Nice!
Helen you are marvelous 🌟💗
I'm glad to see that your baking sheet looks like mine!
That means you're doing it right! Treat them like woks and steel pans. Nothing worse than one that has been scrubbed with scourers and detergent.
ha satisfecho a 45 millones de españoles en los primeros 7 segundos del video
You and Kenji are my favorite food UA-camrs.
When you are stirring the onions, any tips on keeping the more cooked ones on top so they don't burn?
Thanks!
You probably need to lower the heat and be patient. Caramelized onions cannot be cooked quickly.
do your best with getting the dark ones on top, but don't obsess over it. during the second step (low heat), the browning will even out.
I guess the spanish equivalent would be the garlic soup. A very humble recipe that grants a warm and satiated stomach for hours.
Looks good, I imagine adding your basque peppers would be a tasty variation
That would be awesome!
Im gonna use any onjo I want. Thank you
I make a great French onion soup, but I'm going to have give this a try. Challenge accepted 😎
Now I'm really hungry 😅😋😋😋
I don't see anything Spanish in this recipe, but I'll definitely will try my hand at making "sopa de cebolla de Helen".
this looks so goood! I’m definitely going to make it! love your videos, always informative and pleasant to watch!
do you have any suggestions for an alternative to bread’s “functionality” in this recipe?
sadly i have celiac disease AND an unknown intolerance to some ingredient in most (all?) premade GF bread 😭
I can verify that this soup is still delicious with no bread at all. Maybe just add an extra egg to make the soup more filling?
Try making ela vegan gf bread. I had reaction to all store bought GF breads but I don't with her. For example, her baguette is awesome :) Google her!
Helen can you tell me which dry wine you prefer or recommend every time the recipe requires dry wine? Also for the can tomatoes for this recipe is there an specific brand you recommended?
Where do you get specific types of onions? Even when I go to fancy grocery stores, they just have red and yellow onions, and I suspect anything that isn't red is classified as yellow without distinction.
Besides some comments I have never seen tomatos in a onion soup in Spain so I think this is prety unique. If you wanna go full Spain smoked paprika is an easy cheatcode, in any food whit some fat it's instant chorizo flavor whit the benefit of chosing to be subtle if you want.
I didn't even made the soup - but I do not worry about it!
I may have missed a little but I wonder if caramelized is the same a sautéed
Not sure if this is a "good" tip or not...but I find that I can speed the caramelization process by softening the onions in the microwave first. I like using red onions as well as -white- yellow.
This soup looks fabulous. I appreciate your clear, informative presentations.
Don't use sweet onions.(They look like regular onions).
@@material-cheshirekhatter2413 I understand. I only use yellow or red for this process.
@@notesfromleisa-land7893 sweet onions can also be yellow.
@@material-cheshirekhatter2413 I see my typo...I said white onions, but I meant to say yellow/red I don't cook with sweet onions, and I do know the difference between the two.
Looks great! Is there some property of yellow onions that make them ideal for caramelizing over other types of onions?
They seem to have more physical strength. I've done onion soups with white and Vidalia onions and they start to dissolve when you cook them down and caramelize them a lot.
The yellow onions will caramelize and more or less stay solid.
There probably is some property :) I have no idea what it is. I am just speaking from experience of caramelizing different onion types that yellow taste the best (best flavor and texture).
#realquestion hi! I love love love your videos. I watch them all even though I lead a mostly vegan lifestyle. I’d love to see any Mexican dishes you like to make (especially if it doesn’t involve meat, although I can make it work with substitutes haha). Thank you! 💓
Hi Helen - would cherry tomatoes not work better than tinned tomatoes? It’s common in some Parsi cookbooks to make a caramelised onion and tomato masala and this involves (more or less) adding halved cherry tomatoes in the pan during the hot pan stage a couple of minutes before turning the heat down. This means the tomatoes’ structure breakdown and their delicious juices add to that syrupy, jammy consistency. I know winter tomatoes on the whole might be worse than good tinned ones though, so I’m guessing this is why you opted for tinned? Interested to hear your rationale.
it's a very flexible soup. cherry tomatoes would be great, but the tomato skins might not taste great. canned tomatoes come already peeled.