“Spanish” Onion Soup

The first time I ever had French Onion Soup was in 10th grade.  Our French teacher took us on a cultural field trip to a French restaurant, and one of my friends ordered it.   I would not have been so adventurous.  She told me to try it, and as an obliging teenager who only trusts her friends, I did, and it was a taste revelation!  I just couldn’t get enough of the gooey cheese, the crusty bread, and then hidden underneath it, that dark, caramel broth filled to the brim with soft, caramelized onions.  Heaven.

Cut to last night.  I have wanted to make this soup for ages.  But I had to wait until I got some earthenware that I could use in the oven to melt that amazing cheese.  So a couple of months ago I purchased two Le Creuset soup bowls, not only are they functional, they are pretty gorgeous too.  (I love Le Creuset by the way, but this isn’t a post about them.)

Also, as I have mentioned before, I have a gazillion cookbooks, and hardly ever get to use them.  So I adapted the French Onion Soup recipe from my Williams Sonoma Comfort Food cookbook.  But I didn’t want just a French Onion Soup.  I wanted the depth of Spanish ingredients.  First of all, I took the time to make my own stock, but instead of making a plain beef one, I did a Chorizo Stock.  This gave the stock a more golden reddish hue.  And as I caramelized the onions, I added a heaping tablespoon of pimenton, Spanish Paprika, to give it a smokiness that is missing from the delicate French version.  And lastly, I used Jerez, or sherry, instead of the wine.  In the end, I think it was a total success, the new version had levels of flavour, from the warmth of the chorizo and pimenton, and then a unique nuttiness imparted by the Jerez.  I hope you’ll be adventurous and trust me on this and try it at home!

So here’s what you’re going to need:

Adapted from Williams Sonoma Comfort Food

Ingredients for French Onion Soup


2 tbsp Unsalted Butter

2 1/2 lbs. Onions, yellow, white, red….go crazy!

1 tbsp pimenton or smoky paprika

1 tbsp All purpose flour

1 cup Jerez (Sherry) or dry white wine

Chorizo Stock (recipe follows)

2 tsp minced Fresh thyme

1 Bay leaf

Salt and Pepper, to taste

1 Crusty baguette

2 2/3cups shredded Gruyère Cheese

For the stock:

3 tbsp olive oil

1 lb marrow and beef bones

1 spanish chorizo sausage

2 celery ribs, including leaves, chopped

1 carrot, peeled and chopped

1 leek, sliced

1 swede or rutabaga, chopped

2 tsp salt

1 bay leaf

1 large sprig of thyme

Water

In a large stockpot, add the beef marrow bones and the chorizo and cook over med-high heat, for about ten minutes or the chorizo starts to lose some fat and color the oil.  Add all the veggies, salt, bay leaf and thyme.  Stir to coat and cook about 5 more minutes.  Add the water, and bring to a boil.  Reduce heat and let simmer vigorously for 30 minutes.  Switch off the heat, cover and let steep for a good 2 hours.

 

To make the soup, in a large heavy bottomed stock pot, melt the butter over medium heat.  Add the onions, stir well, cover, and cook for 5  minutes.  Uncover, add the paprika, and reduce the heat to medium low, and cook, stirring occasionally, until tender and deep golden brown, about 30 minutes.

Onions

caramelized onionsSprinkle the flour over the onions and stir until combined.  Gradually stir in the wine, then the stock, and finally the thyme and bay leaf.  Bring to a boil over high heat, reduce the heat to medium low, and simmer, uncovered, until slightly reduced, about 30 minutes.  Season with salt and pepper.  Discard bay leaf.

Spanish onion soup

 

Meanwhile, preheat the broiler.  Have ready eight 1 1/2 cup broilerproof soup crocks.  Cut the baguette into 16 slices, sizing them so that 2 slices will fit inside each crock.  Arrange the bread slices on a baking sheet and broil, turning once, until lightly toasted on both sides, about 1 minute total.  Set the slices aside.  Position the oven rack about 12 inches from the heat source, and leave the broiler on.

Ladle the hot soup into the crocks.  Place 2 toasted bread slices, overlapping if necessary, on top of the soup and sprinkle each crock evenly with about 1/3 cup of the Gruyère.  Broil until the cheese is bubbling, about 2 minutes.  Serve at once.

 

Creamy Scrambled Eggs and Truffle oil with “Migas de Chorizo” (Chorizo Breadcrumbs)

I apologize for not posting anything yesterday, but I had a huge team building event that I was catering.  It was a huge success, but working all day yesterday took its toll on everything else in my life.

I wanted to share one of our most popular tapas, “Huevos revuelto con Aceite de Trufa y Migas de Chorizo”.  This is such a playful dish, and a huge crowd pleaser.  It’s incredibly fun to eat, right out of the shell, and with a few tips you can easily re-create this at home and serve it just as we did, on the egg crate.

Eggs are divine, and they are so easy to pair with other ingredients.  We wanted to play with the whole “Eggs and Bacon” Bit, but make it more accessible to our Spanish clients by adding Chorizo instead of bacon, which is undoubtedly a very Anglo-Saxon food.

To keep the eggs creamy, and to be able to prepare them before hand and then re-heat them and still be creamy, we made a light béchamel sauce, mixed with the scrambled egg and spooned them back into their shells.  Then with a light drizzle of olive oil, and the addition of the chorizo breadcrumbs, you just plonk it in a 375 F oven for three to four minutes, and serve immediately.

Serving them on the egg crate is not only fun, but super useful.  It allows you to make up to 30 at a time, and then place the whole thing in the oven and take it out again easily.

Migas is a typical dish of central Spain, which was originally made by sheep herders.  It was a way to re-use stale bread, and make it into a filling meal.  We added the chorizo sausage, because of its high content of paprika, it gives the bread crumbs this beautiful red hue that you can see here.

The addition of truffle oil elevates it from a very humble dish to a more sophisticated tapa.

So here’s what you’re going to need:

Serves 30 as an appetizer

30 farm fresh eggs

4 tbsp olive oil

Salt and pepper to taste

4 cups cold milk

6 tbsp butter

6 tbsp flour

1/4 tsp nutmeg

1/4 tsp salt

1/4 tsp black pepper

2 stale baguettes

2 pieces of cured chorizo sausage

White or Black truffle oil, for drizzling

If you don’t have an egg cutter, then lay the egg sideways on top of a tea towel, and with a serrated knife slice the wider end of the egg in a quick sawing motion until half way through or less, and then with your fingers take the top off carefully.  Place the egg in a bowl, and your shell back on its crate.  Once you’ve opened all the shells, wash the inside of the egg shells in warm water, and place upside down on the crate to dry.

Meanwhile, in a large heavy bottomed sauce pan, melt your 6 tbsp of butter.  Add the flour, and cook over very low heat, stirring constantly, for 5-6 minutes.  Add the cold milk, whisking vigorously so no lumps form.  Continue to cook, for about 10-15 minutes, until the sauce thickens and coats the back of a spoon.  You don’t want it too thick though.  So a key to make sure it isn’t that thick, is when you coat the back of the spoon, blow on it, and if it makes a slight flower pattern and then returns back to normal, you’re done.  Too thick would be that it stays as a flower pattern.  Take off heat and add the nutmeg, salt and pepper.

In a large non-stick skillet, heat your olive oil.  Whisk the eggs, and cook until done but still juicy.  Add the béchamel, a large spoonful at a time, whisking, until soft and creamy, but still tastes very eggy.  Make sure you don’t add too much, just enough so that it stays creamy when it cools, but not so much that you lose the egg flavor.  I can’t give you exact details, because each egg is different size, and it really has to do with more of the texture you want.  Cover and set aside.

To make the migas, slice the baguette into rounds, and with a food processor, pulse to make bread crumbs.  Set aside.
Then slice the chorizo, and in a food processor, pulse until it is finely chopped.  In a large skillet or sauté pan, place the breadcrumbs and chorizo, and over medium heat, cook until all the bread is coated with chorizo and slightly fried.

To assemble, spoon the scrambled eggs back into their shells until 3/4 full, drizzle with a little of the olive oil, and top with a spoonful of the chorizo breadcrumbs.  Place them back on the crate, and place in a 375 F oven.  Re-heat for 3 to 4 minutes.

Let cool slightly (the shell will be quite hot) and serve on the crate!

From my kitchen to yours,

Carla