🍽️ Spanish-style onion soup in a hollowed-out onion shell

Name: Spanish-style onion soup in a hollowed-out onion shell
Total time: 30 min
Yield: 4 servings
Ingredients: 4 large onions (approx. 250 g each); 2 garlic cloves; 1 red bell pepper; salt; 2 tbsp olive oil; 1 tbsp fresh chopped thyme; 1 tbsp tomato paste; 2 tsp sweet paprika powder; 1 pinch cayenne pepper; pepper (from the mill); 700 ml vegetable broth; 4 chopped black olives; 40 g goat cream cheese; 3 tbsp breadcrumbs; 2 tbsp fresh chopped parsley

171 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

4 large onions (approx. 250 g each)
2 garlic cloves
1 red bell pepper
salt
2 tbsp olive oil
1 tbsp fresh chopped thyme
1 tbsp tomato paste
2 tsp sweet paprika powder
1 pinch cayenne pepper
pepper (from the mill)
700 ml vegetable broth
4 chopped black olives
40 g goat cream cheese
3 tbsp breadcrumbs
2 tbsp fresh chopped parsley

Instructions

1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. Peel the onions completely.
3. Place the peeled onions on a heatproof plate.
4. Bake the onions in the preheated oven for about 45 minutes.
5. Remove the onions from the oven and let them cool down completely.
6. Cut a lid off each cooled onion.
7. Hollow out the inside of the onions, leaving only a sturdy rim.
8. Finely chop the removed onion flesh.
9. Press the peeled garlic directly into the chopped onion mixture.
10. Wash the peppers thoroughly.
11. Halve the peppers and remove the inside (seeds and ribs).
12. Cut the deseeded pepper pieces into small cubes.
13. Add the pepper cubes to the onion-garlic mixture.
14. Season the mixture with salt to taste.
15. Heat olive oil in a pan.
16. Sauté the vegetable-onion mixture in the hot oil until light brown.
17. Add fresh thyme, tomato paste, paprika powder, cayenne pepper, and additional pepper to the pan.
18. Let the spices and paste cook with the onion mixture for a few minutes.
19. Deglaze the mixture with vegetable broth.
20. Let the soup simmer for about 5 minutes.
21. Stir the olives into the finished soup.
22. Place the hollowed-out onion shells in the oven to warm them up briefly.
23. Fill the warm onions with the hot soup.
24. Sprinkle crumbled goat cheese over the soup.
25. Add breadcrumbs and fresh parsley as a topping.
26. Serve the onion soup immediately.

Nutrition per serving

kcal: 171
Protein: 5 g · Fett/Fat: 8 g · Carbs: 19 g