Sopa de Cebolla is a classic Andorran onion soup that warms the soul with its hearty and comforting flavors. This traditional dish is prepared by slow-cooking caramelized onions in a savory broth, usually made with beef or chicken stock, and enhancing the flavor with fresh herbs such as thyme. The soup is typically served with a slice of crusty bread topped with melted cheese, like Gruyere or Emmental, which is broiled until bubbly and golden brown. Such a blend of simplicity and richness makes this soup a timeless favorite, perfect for colder months or as a soothing starter course.
