Spanish onion soup, or Sopa de Cebolla, is the Castilian countryside's answer to French onion soup. Instead of wine and Gruyère, it features smoky paprika, olive oil, and traditionally, a poached egg that makes the soup a complete meal.
This is shepherd's food - simple, satisfying, and designed to warm you on cold mountain nights. The bread soaks up the paprika-infused broth while the runny egg yolk creates a rich, silky texture.
Spanish Vs French
- Spanish: Paprika, olive oil, eggs
- French: Wine, butter, cheese
- Both: Caramelized onions, bread
- Equally delicious: Just different!
Paprika Types
- Pimentón de la Vera (smoked)
- Sweet paprika for milder flavor
- Hot paprika for kick
- Mix sweet and smoked for depth
Serving Suggestions
- Runny poached egg
- Extra smoked paprika
- Crusty bread
- Spanish red wine
Spanish Onion Soup
Castilian soup with paprika and poached eggs.
Nutrition per serving
245Calories
8gProtein
28gCarbs
11gFat
3gFiber
8gSugar
Ingredients
Instructions
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Cook onions. Heat olive oil in a large pot over medium heat. Add onions. Cook 20 minutes until soft and golden. Add garlic and paprika. Cook 2 minutes until fragrant.
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Add broth. Add broth and bring to a boil. Reduce heat and simmer 10 minutes. Season with salt.
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Add bread. Place bread slices in serving bowls or directly in pot. Ladle soup over bread.
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Poach eggs. Create wells in soup and crack eggs into simmering broth. Cover and cook 3-4 minutes until whites are set but yolks are runny. Serve with parsley.
Recipe Notes
- Traditional method: Bake individual crocks until eggs set.
- Add ham: Serrano or jamón adds Spanish authenticity.
- Skip eggs: Still delicious without them.
- Storage: Soup base keeps 4 days. Add eggs when serving.
