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Hungarian-style Onion Soup
Ingredients
| 2 large | Spanish onions, or 3 white onions, peeled and thinly sliced |
| 3 tbsp | vegetable oil |
| 1 3/4 liter(s) | vegetable or chicken stock |
| 2 medium | tomatoes, chopped |
| 1 tsp | paprika |
| 250 g | vermicelli, angel hair pasta, pasta shells or bows as desired - you may prefer to use less |
| salt and fresh ground pepper, to taste |
Method
Preparation time: ca. 1 hr / Grade of difficulty: easy / Calories per portion: n/a
Heat a heavy-bottomed pan and add the oil. Toss in onions and fry on low-medium heat until golden, tossing occasionally. Add the paprika and tomatoes and fry for 1-2 minutes. Add stock and bring to a boil. Reduce heat and simmer for about 30 minutes.
Allow to cool slightly and either use a stick blender or process in stages in a blender until well-blended, placing processed soup in a bowl or another pan until completely processed.
Return soup to the pan and bring back to the boil. Season. Add the pasta of choice and continue to simmer for 10-15 minutes or until the pasta is sufficiently tender. Check and adjust seasoning, if required.
Serve in bowls as a winter starter.
Allow to cool slightly and either use a stick blender or process in stages in a blender until well-blended, placing processed soup in a bowl or another pan until completely processed.
Return soup to the pan and bring back to the boil. Season. Add the pasta of choice and continue to simmer for 10-15 minutes or until the pasta is sufficiently tender. Check and adjust seasoning, if required.
Serve in bowls as a winter starter.
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