Spanish-Style Onion Soup in Hollowed Onion

Ingredients

• 4 large vegetable onions (about 250 g each)
• 2 cloves garlic
• 1 red bell pepper
• Salt
• 2 tbsp olive oil
• 1 Tbsp freshly chopped thyme
• 1 tbsp Tomato Paste
• 2 tsp sweet paprika powder
• 1 pinch cayenne pepper
• black pepper (ground)
• 700 ml vegetable broth
• 4 chopped black olives
• 40 g goat fresh cheese
• 3 tbsp breadcrumbs
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with both top and bottom heating. Peel the onions and bake them on a fireproof tray in the preheated oven for about 45 minutes. Remove and let cool.

2. 2.

   Cut off a lid from each onion and hollow out the flesh, leaving a sturdy rim. Finely chop the onion flesh and squeeze in the peeled garlic.

3. 3.

   Wash the bell pepper, halve it, remove seeds, and dice into small cubes. Add to the onion mixture and season with salt. Sauté the onion flesh in olive oil until lightly browned, then add thyme, tomato paste, paprika powder, cayenne pepper, and black pepper; cook for a few minutes. Pour in the vegetable broth and simmer for about 5 minutes. Stir in the olives.

4. 4.

   Warm the hollowed onions in the oven, fill them with the hot soup, and sprinkle with crumbled goat cheese, breadcrumbs, and parsley before serving.