Spanish Almond Onion Soup created by: Almond Board of California

servings 6
ingredients 2 Tbs. olive oil
4 cups sliced onions
1/2 cup blanched whole almonds, toasted*
2 cans (14 1/2 oz. each) reduced sodium chicken broth
3/4 cup dry white wine
1 bay leaf
1 tsp. ground cumin
Salt and pepper, to taste
4 slices French bread, toasted
1/4 cup grated Parmesan cheese
2 Tbs. sliced almonds, toasted*, for garnish
preparation 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.