Ingredients

• 1 large Spanish red onion, chopped
• 2.2 lb Spanish red onions, quartered and finely sliced
• 2 lb tinned tomatoes
• 4 tablespoons Spanish olive oil
• 5 garlic cloves, crushed
• 1 bouquet garni bag (or make one with a bayleaf, some sprigs of thyme and a piece of orange peel)
• 1 cup Spanish red wine
• 4 cups vegetable stock
• Salt and ground black pepper, to taste

Preparation

Fry the chopped onion gently in a big pot for about 15 minutes, stir in the sliced onion well and cook on a low heat for 20 minutes, be sure that the onions are soft.Strain the tomatoes removing the seeds if you want.

Stir the garlic into the onions and let this cook for 2 or 3 minutes. Add the bouquet garni, tomatoes and juice. Mix in the red wine and boil it. Keep the soup bubbling until half of liquid has evaporated.

Now pour in the vegetable stock half cover and allow to simmer for about half an hour. Now remove the bouquet garni and check seasoning.

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