Spanish Onion Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oil in a large saucepan over medium-low and add onions. Cook until onions are browned and caramelized, about 10 minutes. Add shallots and garlic and cook until shallots are translucent. Add wine and simmer until wine is reduced by half. Add flour and thyme and simmer briefly.

Step 2

Add chicken stock and vegetable stock and bring to a boil. Reduce heat and simmer for 30 to 40 minutes. Add salt, pepper and butter.

Step 3

Preheat oven to 375°. Lightly coat a sheet pan with canola oil. Place tortilla strips on sheet pan and sprinkle with paprika. Bake in oven until crisp, about 5 minutes.

Step 4

Serve ¾ cup soup and garnish with tortilla strips.