Spanish-Pyrenees-Onion-Soup-Idiazabal recipe

Spanish Pyrenees Onion Soup with Idiazabal from Chef Terese Barrenechea

In the breathtakingly beautiful Basque Country of Spain, sheep´s milk cheese is an important staple, both for cooking and eating out-of-hand. This recipe is a very Basque-version of a classic French recipe.
¼ cup olive oil from Spain
Tablespoon unsalted butter
Onions, sliced lengthwise
4 cups chicken broth
Salt to taste
12 thin slices French bread
Cup grated aged Idiazabal cheese

In a large stockpot, heat the oil and butter over medium heat. Sauté the onions for 20 to 30 minutes, until they are soft. Add the broth, bring to a simmer and cook the soup for about 10 minutes until it is hot and the liquid is infused with the onions. Season the soup to taste with salt. Lay two slices of bread in the bottom of each of four shallow soup bowls and sprinkle each serving with 3 tablespoons of the cheese. Ladle the soup over the bread and cheese and serve immediately.
Yield: 4 servings
Prep time: 10 minutes
Cooking time: 40 minutes

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