Mexican Onion Soup
Dive into a bold and flavorful twist on a classic comfort dish with this Mexican Onion Soup! This recipe combines the soul-warming essence of traditional French onion soup with the vibrant, smoky spices of Mexican cuisine. Slowly caramelized white onions form the rich, sweet base, while chipotle peppers in adobo sauce, ground cumin, and smoked paprika infuse every spoonful with a tantalizingly complex heat. Simmered in hearty beef broth, this soup is finished with toasted slices of bolillo or baguette, topped with gooey, melted Monterey Jack cheese for an irresistible, cheesy crust. A garnish of fresh cilantro and a squeeze of lime juice adds a zesty brightness that perfectly balances the dish. Ideal for cozy evenings, this Mexican Onion Soup is an irresistible fusion that will become a family favorite.
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Recipe Information
Ingredients
- 4 large white onions
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 medium garlic cloves
- 2 pieces chipotle peppers in adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 6 cups beef broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup fresh cilantro
- 6 pieces day-old bolillo or baguette slices
- 1 cup Monterey Jack cheese, shredded
- 1 whole lime
Instructions
Peel the white onions and slice them thinly into half-moons.
Heat a large pot over medium heat and add the butter and olive oil.
Once the butter has melted, add the sliced onions. Cook slowly for 20-25 minutes, stirring occasionally, until the onions are golden brown and caramelized.
While the onions are caramelizing, finely chop the garlic and chipotle peppers.
Once the onions are caramelized, lower the heat to medium-low and stir in the garlic, chipotle peppers, ground cumin, smoked paprika, and dried oregano. Cook for 1-2 minutes, until fragrant.
Add the beef broth to the pot and stir to combine. Bring the mixture to a simmer and let it cook for 20 minutes to allow the flavors to meld.
Taste the soup and add salt and black pepper as needed.
Preheat your broiler. Place the bolillo or baguette slices on a baking tray and toast them lightly under the broiler, flipping once, about 1-2 minutes per side.
Ladle the soup into oven-safe bowls or crocks. Float a toasted bread slice on top of each bowl, and generously sprinkle shredded Monterey Jack cheese on top.
Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
Garnish each bowl with a sprinkle of chopped fresh cilantro and a squeeze of lime juice.
Serve hot and enjoy!
Nutrition Facts
Calories |
306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 1496 mg | 65% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 2.9 g | 11% | |
| Total Sugars | 5.5 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 207 mg | 16% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 374 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
