Spanish onion soup - with almonds, saffron and sherry

• olive oil (aceite de oliva)
• 2 garlic cloves (dientes de ajo)
• 2 large onions (cebollas)
• pinch of saffron threads (azafran)
• 50g blanched almonds (almendres peladas)
• 750ml chicken stock (caldo de pollo)
• 3 tbsp manzanilla or fino sherry (jerez)
• 1/2 tsp sweet paprika (pimienton dulce)
• 1/4 tsp hot paprika (pimienton picante)
• fresh parsley (perejil)
• salt (sal)
• freshly ground black pepper (pimienta recién molida negro)

Method

Heat 2 tablespoons of olive oil in a pan over a gentle heat and add the chopped onions and garlic. Cover the pan and cook gently for 15 minutes to soften the onions, stirring occasionally. Meanwhile heat a dry frying pan and toast the almonds for a few minutes; then finely grind in a blender.

Once the onion is golden and translucent, add the pinch of saffron and stir thoroughly, then add the almonds and continue to stir for about 3 minutes.

Next, add the stock and sherry and stir into the onion mixture along with the paprika. Season the mixture, bring to the boil and then simmer for 10 minutes.

Allow the mixture to cool for a few minutes and then transfer to a food blender. Blend until smooth and then return to a clean pan and bring slowly back to a simmer. Check seasoning.

Garnish with flakes of almonds, some chopped parsley, a few saffron strands and a sprinkle of pepper and then serve with warm crusty bread.

If the weather is warm, chill in the fridge and serve with some ice cubes!


Source:

http://www.delicious-spanish-recipes.com/spanish-onion-soup.html