Onion and Cheese Soup
Sopa de Cebolla y QuesoMy good friends Carol and Bob Puccinelli spend a part of each winter in Puerto Vallarta. They really liked this soup, prepared by the cook of their seaside villa, so we worked out the recipe from the cook's list of ingredients. It's no surprise that chicken bouillon is called for, since the product is widely used in Mexican kitchens to enhance soups, stews, and some sauces. The croutons make it a truly satisfying dish.
Ingrediënten
Makes 4 servings
- 4 1⁄2-inch-thick slices oval Mexican sandwich rolls (bolillos) or other sandwich rolls
- 2 tablespoons unsalted butter at room temperature
- 1 tablespoon olive oil or vegetable oil
- 1 medium white onion halved lengthwise and thinly sliced crosswise
- 4 cups canned fat-free reduced-sodium chicken broth
- 1 teaspoons granulated chicken-flavor bouillon
- ¼ cup finely crumbled cotija or mild feta cheese
- Chopped fresh cilantro optional
Instructies
- To prepare the croutons, butter the bread on both sides and fry in a hot skillet 1 to 2 minutes per side until crisp and toasted, or alternatively, toast under an oven broiler until crisp and brown, about 1 minute per side.
- Set aside.
- In a large saucepan, heat the oil over medium-low heat and cook the onion, covered, stirring frequently, until limp and tender, but not browned, about 10 minutes.
- Add the chicken broth and bouillon.
- Bring to a boil, then reduce heat to low and simmer the soup, covered, 10 minutes.
- To serve, ladle the soup into 4 soup bowls.
- Sprinkle with cheese.
- Put 1 crouton on top of each serving.
- Garnish with cilantro, if desired.
Notes / Tips / Wine Advice:
Serve hot
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