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White Onion Soup |
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Serves: 6
Print this Recipe
(Sopa de Cebolla Blanca)
Category: Vegetable and Bean Soups
Bellinghausen Restaurant in Mexico City, with a German name and Mexican ownership, has been in business for more than forty years, and serves many Mexican specialties. About the only German touch is draft beer--not unusual, since German biermeisters played a role in teaching Mexico to make beer. Bellinghausen is one of my favorite places for lunch and people watching. Our favorite spot is the garden patio in the back, and I almost always order the wonderful onion soup made with white onions. This is my version of the soup.
6 cups Basic Chicken Stock or canned chicken broth
3 tablespoons unsalted butter
3 large white onions (about 1 3/4 pounds), thinly sliced
1 teaspoon salt
1/4 teaspoon freshly ground pepper, or to taste
4 ounces Monterey Jack cheese, cut into 1/2-inch dice
3 tablespoons chopped fresh cilantro
1. Prepare the chicken stock, if using homemade. Then, in a large saucepan, melt the butter over medium-low heat, and cook the onions, partially covered, stirring occasionally, until very tender and fragrant, but not brown, about 15 minutes.
2. Stir in the salt, pepper, and chicken stock. Bring the soup to a boil, and cook 4 to 5 minutes to blend the flavors. Serve the soup hot. Pass the cheese, cilantro, and limes to add at the table.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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