Crema de CebollaCooking the onions slowly for this soup releases all their natural sweetness. Follow the soup course with a spicy dish, such as Sautéed Sea Bass with Pasilla Chile Sauce or a simple Chicken Tostadas. This soup is based on one my husband, Bill, and I had on a trip to Copper Canyon in the state of Chihuahua, in northern Mexico.
Creamed Onion Soup
Crema de CebollaCooking the onions slowly for this soup releases all their natural sweetness. Follow the soup course with a spicy dish, such as Sautéed Sea Bass with Pasilla Chile Sauce or a simple Chicken Tostadas. This soup is based on one my husband, Bill, and I had on a trip to Copper Canyon in the state of Chihuahua, in northern Mexico.
Ingredients
Makes 4 servings
- 2 tablespoons unsalted butter
- 3 medium onions about 1 pound, thinly sliced
- ⅛ teaspoon crushed red pepper
- ½ teaspoon salt or to taste
- 1½ cups canned fat-free reduced-sodium chicken broth
- 1 cup whole milk
- 1 small 3 ounce white potato, peeled and finely chopped
- 1 tablespoon chopped fresh cilantro
Instructions
- Melt the butter in a large soup pot and cook the onion, covered, over medium-low heat, stirring occasionally, until limp and tender, about 15 minutes.
- Add the red pepper, salt, chicken broth, milk, and potato.
- Bring to a boil over medium heat, then reduce the heat to low and simmer, partially covered, stirring occasionally, until the potato is tender, 8 to 10 minutes.
- Pour the soup into a blender and pulse a few times on low speed until just blended with some texture.
- Return the soup to the pan and bring to a boil over medium-low heat, uncovered, stirring frequently, until steaming hot.
Notes & Wine Advice
Serve hot, sprinkled with cilantro.