Mexican cuisine · Soups & Stews

Sopa de Cebolla Mexicana

Slowly caramelized onions in guajillo chicken broth with epazote, baked under grated cheese.

Ingredients · for 4 servings

• 1 kg onions
• 3 dried guajillo chiles
• 4 garlic cloves
• 1.2 l rich chicken stock
• 2 sprigs epazote (or oregano)
• 40 g butter
• 2 tbsp oil
• 150 g queso añejo (or aged pecorino)
• 4 slices white bread
• Salt, pepper

Instructions

1. Halve the onions and cut into thin half-rings, finely chop the garlic; stem and deseed the guajillo chiles and cut into narrow rings.
2. Heat the butter and oil in a wide pot and braise the onions over medium heat for 30–35 min., stirring occasionally, until golden brown, fragrant and sweet, and noticeably reduced.
3. Add the garlic and guajillo rings and toast for 2 min., until the chiles release their color into the fat.
4. Pour in the chicken stock, add the epazote and simmer uncovered for 20 min., until the broth is reddish-brown and flavorful; season with salt and pepper, remove the epazote.
5. Toast the bread slices in the oven at 200°C for 6 min., ladle the soup into ovenproof bowls, top each with a slice and pile thickly with grated queso añejo.
6. Broil under the oven grill for 5–6 min., until the cheese bubbles golden brown, and serve the bowls hot on side plates.