This is my Spanish interpretation of a French Onion Soup using Andalucian Extra Virgin Olive Oil, Spanish Sherry, (Jerez) Vinegar, Saffron & Paprika. It is served with grilled Manchego cheese croutons. We woke up this morning and decided to take the dog to the beach so we packed our Spanish Onion Soup & Manchego Croutons in a rucksack and drove down to Malaga.
The beach we go to is called Los Alamos. It is between Malaga & Torremolinos, near the airport. Hence the low flying planes. I love this beach it’s so quiet at this time of year. I can’t believe its only January – the weather is beautiful and the planes don’t bother me…
Rufus loves this beach too. He gets to dig and run. We were watching the fishing boats..
And the horses walking along the shore…
We walked quite a long way and came across this sign – fortunately it was deserted…
We walked back along the shoreline, the light today was so gorgeous…
We ate our lunch at some picnic benches overlooking the sea….
Spanish Onion Soup with Toasted Manchego Cheese Croutons
serves 4-6 vegetarian
- 3 tbsp extra virgin olive oil
- 4 onions, peeled & thinly sliced
- 2 cloves garlic, finely chopped
- a couple of pinches of sugar
- 4 tbsp Spanish sherry (Malaga Virgen or Pedro Jimenez would be good) you could use wine.
- 2 tbsp Sherry (Jerez) vinegar (substitute balsamic if you don’t have it)
- 1 – 1 1/2 litres veg stock (you can use chicken or beef)
- 1 tsp fresh thyme leaves chopped (dried is fine)
- 2 bay leaves
- a good pinch of saffron
- 1 tsp paprika
- salt & black pepper
- some sliced rustic bread
- cured Manchego cheese, grated
- a sprinkle of paprika to garnish
Saute the onions & sugar in the olive oil over a medium heat for about 10 minutes until softened & translucent. Add the garlic, thyme, bay leaves, vinegar & black pepper. Cover and cook fairly gently for about 30 minutes, stirring occasionally. Deglaze the pan with the sherry/wine, stir to loosen any sticky bits off the bottom of the pan then add the saffron, paprika & stock. Season with plenty of salt, bring to the boil, cover and cook on medium for another 20 -30 minutes.
When you are ready to serve your soup. Put a generous amount of grated Manchego on each slice of bread and put it under the grill for a minute or so until the cheese is bubbling and the bread is golden. Ladle the soup into warmed bowls, top with the cheesy croutons and sprinkle a little paprika over the cheese.
I can see this becoming a regular thing now, picnics on the beach. It makes a change from the mountains. We really are very lucky to live in such a beautifully diverse area. We haven’t been up to the Sierra Nevada yet this year either. Sun and snow can’t wait!!