All EOS blogs All Spain blogs  Start your own blog Start your own blog 

Serranía Kitchen - recipes from around the world

This blog contains a selection of recipes from all over, in particular from Andalucía, Asia, England, Germany and the Mediterranean. Contributors include Rita Drechsler, Jovan Le Knorz, Madita Schröder, and Paul Whitelock, who are all members of the same extended Anglo-German family. Rita and Paul live in the Serranía de Ronda in Andalucía. Madita and Jovan live in Baden-Wuerttemberg, near Heilbronn, Germany.

Paul’s Serranía Onion Soup
Wednesday, November 16, 2022 @ 6:14 AM

By Paul Whitelock

This hearty soup is ideal for the cold nights we are experiencing at the moment. I did some research, sourced local ingredients and came up with this version.


Paul’s Serranía Onion Soup

I wanted to create a French-style onion soup using local produce. I found three different coloured local onions – red, white and brown. Garlic, potatoes and carrots came from my “huerta” and purified water came from my well.


Ingredients (serves 4)

3 local onions, 1 red, 1 white and 1 brown

2 cloves of garlic, crushed

15g salted butter, or oil

2 tsps meat bouillon (vegetable will also work)

900 ml fresh water

2 tsps brown sugar

2 medium local potatoes, cubed

1 carrot, sliced

1tbsp of random mixed herbs. I used coriander, parsley and rosemary

Salt and ground black pepper

½ cup of dark Vermouth to deglaze the pan

1 slice per person of toasted pan picado andaluz topped with a grated local hard cheese

To accompany, a doppelbock (8%) from Hijos de Rivera craft brewery in A Coruña, Galicia



Fry the shredded onion in the butter in a deep frying pan, stirring continuously, When the onions start to turn golden add the crushed garlic and mix well. You need to caramelise the onions well – this is very important for the ultimate flavour of the soup.

Meanwhile, in a large pan boil the water, add the bouillon, herbs, sugar, salt and ground pepper. Add the cubed potatoes and sliced carrot. Bring back to the boil.

Continue to fry and caramelise the onions. When this process is complete add to the large pan. De-glaze the frying pan with the Vermouth and add to the large pan.

Simmer on low heat for about an hour.

Then either blend the soup or leave it as it is. I left mine.

Serve with the toasted bread topped with melted cheese.

Enjoy with a strong local craft beer. I only had a craft beer from the North in the house, but it went very well with the soup.

¡Salud y buen provecho!


© Paul Whitelock


Tags: A Coruña, doppelbock, French, Galicia, Hijos de Rivera, 1906, ingredients, onion soup, paul whitelock, recipe 

Like 1


Leave a comment

You don't have to be registered to leave a comment but it's quicker and easier if you are (and you also can get notified by email when others comment on the post). Please Sign In or Register now.

Name *
Spam protection: 
Your comment * (HTML not allowed)
(Items marked * are required)


This site uses cookies. By continuing to browse you are agreeing to our use of cookies. More information here. x