The evenings are getting chillier here in Zahara de la Sierra.As the sun sets in the valley below you can now keep the chill off with a hot bowl of Al Lago´s Spanish onion soup.I use three types of wine in the soup but not to worry as all the alcohol cooks off.The soup is served in a terracota bowl with hot melted goats cheese on top.
4 Spanish onions.sliced fine
8 cloves of garlic,sliced thin
2 Tb. Extra virgin olive oil.
4 ml dry sherry ( I use La Guita )
4 ml.rioja wine.
4 ml dry white wine.
2 literes of Stock.( use chicken or a vegtable stock)
Sprigs of fresh thyme,rosemary,parsley and bay leaf.
toasted day old bread
Sliced cured goats cheese.
Saute the onions and the garlic untill the onions start to brown.Add the three wines and reduce then topup with the stock.Tie the herbs together with cotton twine and steep in the soup for half an hour.The soup taste best if its left for a day.Then heat and serve in terracota bowls topped with toasted bread.Place the cheese on top and melt either under a broiler or in a hot oven.
4 Spanish onions.sliced fine
8 cloves of garlic,sliced thin
2 Tb. Extra virgin olive oil.
4 ml dry sherry ( I use La Guita )
4 ml.rioja wine.
4 ml dry white wine.
2 literes of Stock.( use chicken or a vegtable stock)
Sprigs of fresh thyme,rosemary,parsley and bay leaf.
toasted day old bread
Sliced cured goats cheese.
Saute the onions and the garlic untill the onions start to brown.Add the three wines and reduce then topup with the stock.Tie the herbs together with cotton twine and steep in the soup for half an hour.The soup taste best if its left for a day.Then heat and serve in terracota bowls topped with toasted bread.Place the cheese on top and melt either under a broiler or in a hot oven.
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