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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I had this recipe, and since someone was looking for a spanish recipe...here's one! *wink* Ingredients:
1 large spanish red onion, chopped |
1 pound spanish red onions, quartered and finely sliced |
large can of tomatoes |
4 tbsp spanish olive oil |
5 cloves of garlic, crushed |
1 bouquet garni bag (or make one with a bayleaf, some sprigs of thyme and a piece of orange peel) |
300 ml (1/2 pint) spanish red wine |
1 ltr (2 pints) vegetable stock |
salt and freshly ground black pepper |
Directions:
1. In a big heavy-based pot, fry the chopped onion gently for 10-15 minutes, until light golden. Stir in the sliced onion well and cook on a low heat for about 20 minutes until the onions are soft.
2. Meanwhile, strain the tomatoes (removing the seeds, if desired). Chop the tomatoes. Keep 250 ml (1/2 pint) of the juice.
3. Now stir the garlic into the onions and let this cook for 2-3 minutes. Now add the bouquet garni, tomatoes and juice. Mix in the red wine and bring to the boil. Keep the soup bubbling until about half of liquid has evaporated.
4. Now pour in the vegetable stock, half cover and allow to simmer gently for about half an hour. Now remove the bouquet garni and check seasoning.
5. Crispy croutons and a drizzle of good quality olive oil are a perfect accompaniment to this soup.
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