New World Onion Soup

Preparation info

  • Difficulty


  • Serves

    6 to 8

Appears in

Cooking One on One

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.


  • 4 quarts peeled and sliced onions (about 4 pounds)
  • 2 tablespoons slivered garlic
  • 4 tablespoons olive oil
  • 2 teaspoons crushed cumin seeds
  • 2 teaspoons crushed coriander seeds
  • 2 teaspoons oregano (preferably Mexican)
  • 3 tablespoons pure chile powder, such as ancho, Chimayo, or California
  • 1 cup hearty, full-bodied red wine
  • 7 cups homemade chicken or vegetable stock or your favorite canned broth
  • ¼ cup masa flour (see Note)


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. Serve garnished with fried tortilla strips, chopped cilantro, and grated pepper Jack cheese.


If you like with very thinly sliced fried tortilla strips, chopped fresh cilantro leaves, and grated pepper Jack cheese