Spanish Onion Soup
2 Large Onions
1/2 Cup Unsalted Butter or Olive Oil
2 Garlic Cloves (More if you like Garlic)
1/2 tsp Thyme 2 Fresh Thyme sprigs
1 Tbsp Paprika
1 Tbsp Flour
Salt and Pepper
1 Cup White Wine
2 Quarts Homemade or Store bought Beef Broth
2 Bay Leaves
Approx 10 oz Chorizo
2 - 3 Cups shredded Gruyère Cheese (or something suitably melty)
Take the two large Onions, slice them up, and place them in a large pot. Add the Butter or Olive Oil. Carmelize the Onions over low heat. As the Onions carmelize, add the diced Garlic Cloves, Thyme, and Paprika. Salt and Pepper to taste. Sprinkle the Flour over the Onions and stir until combined. Stir in the Wine and cook down until most of the wine has evaporated.
Take a pan and cook the Chorizo allowing the oils and coloring to come out. Add the Chorizo including the oils and coloring to the Onions. Add the Beef Broth and Bay Leaves. Bring to a boil over high heat then drop to a simmer.
Remove Bay Leaves and serve in bowls or cups. Place a Baguette slice or two on top then sprinkle cheese on top and allow to melt. Broil in the oven for a couple of minutes to get the cheese melting nicely.
I was not able to find Gruyère Cheese locally (surprise, surprise), so I selected shredded Asiago, but next time I would probably go for Mozerella. The Chorizo adds a nice spiciness while the Paprika adds a smokiness to the soup.