Canyon Ranch Spanish Onion Soup
Canyon Ranch Health Resort  
Canyon Ranch - Lenox
Canyon Ranch - Tucson

• 1 tablespoon olive oil
• 1 1/2 cup sliced yellow onion
• 1/2 cup sliced red onion
• 1/4 cup chopped shallots
• 1 1/4 teaspoon minced garlic
• 1/4 cup white wine
• 2 1/2 teaspoons all-purpose flour
• 1/2 teaspoon dried thyme
• 1 3/4 cups Chicken Stock
• 1 3/4 cups Vegetable Stock
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 1 1/2 teaspoon butter
• 2 corn tortillas, thinly sliced

1. Heat oil in a large saucepan over medium-low and add onions. Cook until onions are browned and caramelized, about 5 minutes. Add shallots and garlic and cook until shallots are translucent. Add wine and simmer until wine is reduced by 1/2. Add sugar, flour and thyme and simmer briefly.
2. Add chicken stock, vegetable stock and bring to a boil. Reduce heat and simmer for 30 to 40 minutes. Add salt, pepper and butter.
3. Preheat oven to 375°F. Lightly coat a sheet pan with canola oil. Place tortilla strips on sheet pan and sprinkle with paprika. Bake in oven until crisp, about 5 minutes.

Serve 3/4 cup soup and garnish with tortilla strips.

Makes 8 (3/4-cup) servings, each containing approximately:
80 calories; 12 gm. carbohydrate; 2 gm. fat; 6 mg. cholesterol; 3 gm. protein; 213 mg. sodium; 2 gm. Fiber

Cook's Note: If your onions are not very "sweet", add a pinch of sugar to this recipe.