Picante Onion Soup
Warm up your taste buds with this bold and flavorful Picante Onion Soup, a spicy twist on the classic French onion soup. This recipe showcases sweet, deeply caramelized yellow onions enhanced with a fiery blend of smoked paprika, cayenne pepper, and chipotle chili powder, giving it an irresistible smoky heat. A splash of dry white wine and Worcestershire sauce elevates the rich beef stock base with tangy undertones, while Gruyère cheese melted over golden baguette slices creates the ultimate gooey, savory topping. Perfectly balanced between creamy, spicy, and savory, this comforting soup is an ideal choice for chilly evenings or a crowd-pleasing appetizer, ready in just over an hour. Garnish with fresh parsley for a vibrant finish and watch it disappear from the table!
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Recipe Information
Ingredients
- 4 large yellow onions
- 3 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon chipotle chili powder
- 2 tablespoons all-purpose flour
- 6 cups beef stock
- 0.5 cup dry white wine
- 1 tablespoon Worcestershire sauce
- 6 thick slices French baguette
- 1.5 cups Gruyère cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Peel and thinly slice the yellow onions. Mince the garlic cloves.
In a large pot or Dutch oven, heat the olive oil and butter over medium heat until melted and shimmering.
Add the sliced onions to the pot with a pinch of salt. Cook, stirring frequently, for 20-25 minutes, or until the onions are deeply caramelized and golden brown.
Stir in the minced garlic, smoked paprika, cayenne pepper, and chipotle chili powder. Cook for 1-2 minutes, until fragrant.
Sprinkle the flour over the onions and stir well to combine. Cook for another 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the beef stock, stirring constantly to avoid lumps. Add the white wine and Worcestershire sauce, then bring the mixture to a gentle boil.
Reduce the heat to low and let the soup simmer uncovered for 20-25 minutes, allowing the flavors to meld. Season with additional salt and black pepper to taste.
While the soup simmers, preheat the broiler. Arrange the baguette slices on a baking sheet and toast them under the broiler until lightly golden on both sides.
Ladle the hot soup into oven-safe bowls and place them on a baking sheet. Top each bowl with a toasted baguette slice and a generous handful of Gruyère cheese.
Place the baking sheet under the broiler and broil until the cheese is melted, bubbly, and golden brown, about 2-3 minutes.
Carefully remove the bowls from the oven and garnish with a sprinkle of fresh parsley. Serve hot.
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 15.3 g | 77% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 2507 mg | 109% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 8.0 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 584 mg | 45% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 593 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
