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Author Notes: Spanish Onion Soup is a quick and easy, bursting with flavor and perfect for a fall or winter first course. —TammyRenea
tablespoon olive oil
small onion, sliced
cups chicken broth
teaspoon freshly chopped parsley (optional)
cup grated manchego or parmesan cheese (optional)
- Heat olive oil in a pan and add the sliced onions. Cook the onions over low heat for 10 minutes until golden brown.
- Add the flour and cook stirring constantly for 2 minutes more.
- Add the chicken stock gradually and bring to a boil. Turn down the heat and let simmer for 20 minutes.
- Season with salt and add the parsley. Serve with grated cheese if using. ¡Que aproveche!