Spanish Almond-Onion Soup

Source: America's Favorite Food Associations

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Serves: 4
Prep Time: 7 minutes
Cook Time: 40 minutes

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2 tablespoons olive oil
4 cups sliced onions
1/2 cup blanched almonds, toasted
2 cans (14 1/2 ounces) canned low sodium chicken broth
3/4 cup dry white wine
1 bay leaf
1 teaspoon ground cumin
to taste salt and pepper
4 slices French bread, toasted
1/4 cup Grated Parmesan cheese
2 tablespoons sliced almonds, toasted

Heat oil in 3-quart saucepan over medium heat. Add onions; cook and stir until transparent, about 10 minutes. Meanwhile, in container of blender grind 1/2 cup whole almonds 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 soup with salt and pepper. To serve, ladle soup into 4 oven proof 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.

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