New World Onion Soup

Name: New World Onion Soup
Yield: Serves 6 to 8
Cuisine: Mexico
Ingredients: 2 teaspoons crushed cumin seeds; 2 teaspoons oregano (preferably Mexican); 2 teaspoons crushed coriander seeds; 2 tablespoons slivered garlic; 4 tablespoons olive oil; 4 quarts peeled and sliced onions (about 4 pounds); ¼ cup masa flour (see Note); 7 cups homemade chicken or vegetable stock or your favorite canned broth; 3 tablespoons pure chile powder, such as ancho, Chimayo, or California; 1 cup hearty, full-bodied red wine

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Cooking One on One

By John Ash

Published 2004

About

To explore how this basic soup can take on flavors of another cuisine try this Mexican version. If you want to go “all the way,” then drizzle on a little Cilantro Pesto.

Ingredients

4 quarts peeled and sliced onions (about 4 pounds)
2 tablespoons slivered garlic

Americas
Mexico
Soup
Spicy

Method

In a Heavy soup pot over low heat, slowly sauté the onions and garlic in the olive oil until they are golden brown. Stir regularly to make sure they don’t burn. Add the cumin, coriander, oregano, and chile powder and sauté for 2 to 3 minutes longer, until fragrant. Add the wine and stock and bring to a simmer. Whisk in the masa and continue to simmer for another 15 minutes or so, stirring often