Spanish Onion Soup (Sopa de Cebolla)

Name: Spanish Onion Soup (Sopa de Cebolla)
Prep time: 15 min
Cook time: 1 h
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 large onions, thinly sliced; 3 tablespoons olive oil; 1 tablespoon butter; 2 garlic cloves, minced; 1 liter beef or vegetable broth; 100 ml dry white wine; 1 teaspoon sugar; Salt and black pepper to taste; 4 slices rustic bread; 100 g grated cheese (Gruyère or similar); Fresh thyme (optional)

April 30, 2026

A rich and comforting Spanish-style onion soup with caramelized onions, broth, and toasted bread topped with melted cheese.

Prep 15min
Cook 1h
Total 1h 15min
Yield 4 servings

Ingredients

4 large onions, thinly sliced
3 tablespoons olive oil
1 tablespoon butter
2 garlic cloves, minced
1 liter beef or vegetable broth
100 ml dry white wine
1 teaspoon sugar
Salt and black pepper to taste
4 slices rustic bread
100 g grated cheese (Gruyère or similar)
Fresh thyme (optional)

Instructions

Heat olive oil and butter in a large pot over medium heat.
Add sliced onions and cook slowly, stirring frequently, for 30–40 minutes until deeply caramelized.
Stir in garlic and cook for 1–2 minutes.
Add white wine and let it reduce for a few minutes.
Pour in the broth, add sugar, salt, pepper, and thyme if using.
Simmer for 20 minutes to develop flavor.
Meanwhile, toast the bread slices until crisp.
Ladle the soup into oven-safe bowls, place a slice of bread on top, and sprinkle with cheese.
Gratinate under a broiler until the cheese is melted and golden.
Serve hot.

Notes

This recipe is inspired by a passage from Nunca preguntes su nombre a un pájaro by Andrés Ibáñez. It is AI-generated and shared for entertainment, culinary inspiration, and reading enjoyment. Please use your own judgment and experience when preparing it.