Well, the weatherman got it wrong. The snow did not turn to rain yesterday as predicted. No sir. It stayed cold and snowy and our West Seattle neighborhood virtually shut down. (When the Emerald City turns white, things generally come to a screeching halt.)
Another day for soup!
After seeing Joy’s gorgeous pictures yesterday, I got inspired and decided to try something different – Mexican Onion Soup.
This is a really fun twist on French Onion Soup. It’s easy to make and requires very few ingredients. You probably have everything on-hand right now: onions, chicken stock, a little flour, a few spices. So if you just happen to be snowed-in, this might be a good dinner option!
Marvin and I both agreed that our Mexican Onion Soup was the perfect cross between Tortilla Soup and French Onion (which happens to be Marvin’s favorite). Full of caramelized onions in a rich and spicy broth, topped with gooey melted cheese and crunchy tortilla strips – it was a simple and memorable main course for a cold and snowy Seattle night.
- 4 large yellow onions
- 7 cups chicken stock
- 2 tsp. dried oregano
- 2 tsp. cumin
- 1 tsp. salt
- 1 tsp. chile flakes
- ½ tsp. cayenne pepper
- ¼ cup flour
- 1½ cups shredded pepper jack cheese
- fried tortilla strips (recipe follows)
- chopped fresh cilantro or parsley
- Peel the onions and slice them thinly. In a large soup pot, combine onions, 1 cup of broth, oregano, cumin, salt, chile flakes and cayenne pepper. Cover and cook over medium high heat until most of the liquid has evaporated, about 25 minutes.
- Uncover the pot and turn the heat up to high. Continue to cook the onions, stirring often and scraping any brown bits from the bottom of the pan, until the onions are well caramelized, about 15 to 20 minutes.
- Meanwhile, combine the 6 remaining cups of stock with the flour and mix well to remove any lumps. Add the stock mixture to the onions and bring the soup to a boil.
- Reduce heat and simmer the soup for another 15 minutes to blend the flavors, stirring often. Adjust the seasonings as needed.
- Ladle soup into four bowls and top with shredded pepper jack cheese, fried tortilla strips, and cilantro or parsley, if desired.
- Make the Fried Tortilla Strips:
- Cut 6 corn tortillas into ¼" strips. In a medium sauce pan, heat about ¼" of vegetable oil until shimmery. Fry the tortilla strips in batches until they are crisp and golden, about 1 minute. Remove from the pan with tongs or a slotted spoon and drain on a paper towel.