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Spanish Almond-Onion Soup

Spanish Almond-Onion Soup


  • 2 tablespoons olive oil
  • 4 cups sliced onions
  • 1/2 cup blanched whole almonds, toasted*
  • 2 cans (14 1/2 ounce each) reduced sodium chicken broth
  • 3/4 cup dry white wine
  • 1 bay leaf
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste
  • 4 slices French bread, toasted
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons sliced almonds, toasted*, for garnish



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.

Nutritional Analysis

Per serving, 6 total servings.

Calories 272
Fat 15.5g
Saturated 5g
Monounsaturated 9.5g
Polyunsaturated 2g
Carb 20g
Protein 9g
Cholesterol 3.8mg
Fiber 3.8g
Calcium 142mg
Magnesium 67mg
Sodium 421mg
Potassium 421mg
Vitamin E 4.1mg*

* Total Alpha-Tocopherol Equivalents

Courtesy of the Almond Board of California