Sherried Onion Soup with Saffron

Name: Sherried Onion Soup with Saffron
Yield: Serves four
Cuisine: Spanish
Ingredients: 1 small garlic clove, finely chopped; 2 large yellow onions, thinly sliced; 50 g/2 oz blanched almonds, toasted and finely ground; pinch of saffron threads (0.05 g); 40 g/1½ oz/3 tbsp butter; 30 ml/2 tbsp flaked or slivered almonds, toasted; 30 ml/2 tbsp flaked or slivered almonds, toasted; salt and ground black pepper; salt and ground black pepper; 45 ml/3 tbsp fino sherry; 2.5 ml/½ tsp paprika; 750 ml/1¼ pints/3 cups chicken or vegetable stock; 750 ml/1¼ pints/3 cups chicken or vegetable stock; chopped fresh parsley

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

The Spanish combination of onions, sherry and saffron gives this pale yellow soup a beguiling flavour that is perfect for the opening course of a meal. The addition of ground almonds to thicken the soup gives it a wonderful texture and flavour.

Ingredients

40 g/1½ oz/3 tbsp butter
2 large

Europe
Spain
Starter
Mediterranean
Gluten-free
Vegetarian
Soup

Method

Melt the butter in a heavy pan over a low heat. Add the onions and garlic, stirring to ensure that they are thoroughly coated in the melted butter, then cover the pan and cook very gently, stirring frequently, for about 20 minutes, or until the onions are soft and golden yellow.

Ingredients

Method

Photos