Helen Rennie's Spanish Onion Soup

Ingredienti

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

Toast:

A few pieces of good sourdough bread

Olive oil as needed

1 garlic clove

Istruzioni

Soup:

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.

Toast:

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.