Thursday, November 21, 2013

Mexican Onion Soup now that the Onions are so cheap

Mexican Onion Soup.
This was a favorite once upon a time. Going to try it again.

6 large onions, thinly sliced
7 1/2 cups of veggie broth, I'm going to try the No-Chicken broth if I can find it.
1 teaspoon cumin, 1/2 teaspoon coriander, 1/2 teaspoon oregano leaves,
1/3 cup flour
2 Tablespoons ground NM or California chilies
1 1/4 cups shredded Jack Cheese with jalapenos,
Fried tortilla strips

In large pan place the onions, 1 cup of the broth, and the 3 spices. Cover and cook stirring occasionally until most of the liquid evaporates 25 to 30 minutes, Continue until the onions are caramelized
Mix in flour and cook a few minutes to get the starch out, then add rest of broth,
Garnish with cheese and Tortilla strips.

Note: Okay, 3 T flour at most.  1/3 cup is way to much.

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