Magazine article Sunset

A Chili (and Onion) Soup for a Chilly Night

Magazine article Sunset

A Chili (and Onion) Soup for a Chilly Night

Article excerpt

Mexican flavors turn a French classic on its ear

Onion soup, one of France's celebrated dishes, switches its national allegiance with the addition of warm Mexican spices. Chili, cumin, coriander, and oregano merge like natives with the sweetly braised onions. A sprinkling of jalapeno cheese and crisp tortilla strips topple the traditional cap of French bread and gruyere to create a memorable main-course soup for a chilly evening.

Mexican Onion Soup

6 large (about 3 1/2 lb. total) onions, thinly sliced

About 7 1/2 A cups regular-strength chicken or vegetable broth

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon dried oregano leaves

1/3 cup all-purpose flour

2 tablespoons ground dried New Mexico or California chilies

1 1/4 cups (about 5 oz.) shredded jack cheese with jalapeno chilies

Fried tortilla strips (recipe follows)

1/3 cup chopped fresh cilantro (coriander)

In a 5- to 6-quart pan, combine onions, 1 cup broth, cumin, coriander, and oregano. Cover and cook over medium-high heat, stirring occasionally, until most of the liquid evaporates, 25 to 30 minutes. Uncover pan and turn heat to high; stir often, scraping free brown film that forms on pan bottom, until onions are a rich caramel color, 15 to 20 minutes. …

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