Queso de la Gomera and Onion Soup Recipe

Ingredients with Measurements:
- 2 tablespoons of olive oil
- 2 large onions, thinly sliced
- 2 cloves of garlic, minced
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of white wine
- 4 cups of chicken or vegetable broth
- 1 cup of grated Queso de la Gomera cheese
- 1/2 cup of heavy cream
- 1 tablespoon of chopped fresh parsley

Special Equipment Needed:
- Large soup pot
- Immersion blender or regular blender

Step-by-Step Instructions:
1. Heat the olive oil in a large soup pot over medium heat.
2. Add the sliced onions and cook until they are soft and caramelized, stirring occasionally for about 20-25 minutes.
3. Add the minced garlic, dried thyme, dried oregano, salt, and black pepper. Cook for an additional 2-3 minutes until fragrant.
4. Pour in the white wine and scrape the bottom of the pot to release any browned bits.
5. Add the chicken or vegetable broth and bring the soup to a boil.
6. Reduce the heat and let the soup simmer for 15-20 minutes.
7. Remove the soup from the heat and use an immersion blender or regular blender to puree the soup until smooth.
8. Return the soup to the pot and stir in the grated Queso de la Gomera cheese and heavy cream until the cheese is melted and the soup is creamy.
9. Heat the soup over low heat until it is hot and bubbly.
10. Serve the soup hot, garnished with chopped fresh parsley.


Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Medium heat for cooking onions and low heat for simmering the soup.
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories: 320
Fat: 22g
Saturated Fat: 11g
Cholesterol: 60mg
Sodium: 1350mg
Carbohydrates: 14g
Fiber: 2g
Sugar: 6g
Protein: 12g

Substitutions for ingredients:
- Queso de la Gomera cheese can be substituted with any other semi-hard cheese like Manchego or Gouda.
- White wine can be substituted with chicken or vegetable broth.
- Heavy cream can be substituted with half-and-half or milk.

Variations:
- Add diced potatoes or carrots to the soup for extra texture and flavor.
- Top the soup with croutons or crispy bacon bits for added crunch.
- Use different herbs like rosemary or sage instead of thyme and oregano.

Tips and Tricks:
- Make sure to cook the onions slowly and patiently to get them caramelized and sweet.
- Use an immersion blender to puree the soup directly in the pot for less mess.
- If using a regular blender, let the soup cool slightly before blending and blend in batches to avoid hot soup explosions.

Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat the soup in a pot over low heat until hot and bubbly.

Presentation Ideas:
Serve the soup in a deep bowl with a sprinkle of chopped fresh parsley on top.

Garnishes:
Chopped fresh parsley or croutons.

Pairings:
This soup pairs well with a crusty bread or a side salad.

Suggested Side Dishes:
A side salad or a slice of crusty bread.

Troubleshooting Advice:
- If the soup is too thick, add more chicken or vegetable broth to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.

Food Safety Advice:
Make sure to cook the soup to a safe temperature of 165°F to avoid any foodborne illnesses.

Food History:
Queso de la Gomera is a semi-hard cheese made from goat's milk in the Canary Islands. It has a nutty and slightly sweet flavor that pairs well with savory dishes like soups and stews.

Flavor Profiles:
This soup has a rich and creamy flavor with a hint of sweetness from the caramelized onions and a tangy kick from the Queso de la Gomera cheese.

Serving Suggestions:
Serve this soup as a comforting and hearty meal on a cold winter day.

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Region: Spanish

Taste: Savory, Tangy, Rich, Umami, Aromatic