Spanish Almond-Onion Soup
Heat oil in 3-quart saucepan over medium heat. Add onions; cook and stir until transparent, about 10 minutes. Meanwhile, grind 1/2 cup almonds in blender until very fine; add 1 cup of the broth and blend until very smooth. Add almond mixture to onions with the remaining broth, the wine and bay leaf. Bring to simmering, cover and cook 20 minutes. Add cumin; simmer 10 minutes longer. Heat broiler. Season with salt and pepper.
To serve, ladle soup into 4 ovenproof individual bowls. Top each with a slice of toast and sprinkle with 1 tablespoon cheese. Place on baking sheet and set on rack about 5 inches below broiler. Broil, watching closely, just until lightly browned, about 20 to 30 seconds. Garnish with sliced almonds. Serve immediately.
*To roast slivered, chopped or sliced almonds: Spread in an ungreased baking pan. Place in 350ºF oven and bake 5 to 6 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven.
Per serving, 6 total servings.
* Total Alpha-Tocopherol Equivalents
Courtesy of the Almond Board of California
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