Spanish Onion Soup with Almonds
Number of servings - 4
Onions - 4 cups (peeled and sliced)
Almonds - 1/2 cup (fried)
Chicken broth - 3 1/4 cup
Dry white wine - 3/4 cup
Toasts - 4 pieces
Parmesan cheese - 1/4 cup
Olive oil - 2 tbsp
Bay leaf - 1 pc.
Cumin - 1 tsp
Chopped almonds - 2 tbsp
Salt and ground black pepper to taste
Heat olive oil in a saucepan over medium heat, add onions and cook until transparent for about 10 minutes.
Crush almonds in a blender. Add 1 cup broth and whisk until smooth.
Add almond mixture to saucepan with the onion. Add the remaining broth, wine and bay leaf. Simmer, covered, over low heat for 20 minutes.
Add cumin and simmer another 10 minutes. Season with salt and pepper to taste.
Pour cooked soup in bowls. Hot toast sprinkle with cheese and put a piece into each bowl and garnish with chopped almonds.
Ready in: 50 minutes.