I had this soup in a little restaurant near Ronda years ago, and have been making it ever since, this Spanish onion soup is lighter and more refreshing than it's French cousin, and I think tastier.
So in some butter and olive oil sweat several thinly sliced white onions on a low heat until softened but not browned, add some sliced garlic and continue for a couple of minutes. Then add a teaspoon of paprika, half a teaspoon of sugar, mix well and then add half a mug of white wine and allow it to reduce by about half then add two mugs of chicken stock, or veg stock, a bay leaf and simmer for twenty minutes or so. Check for seasoning, use white pepper if you can, the soup will need some salt depending on how sweet your onions are.
Enjoy!
