Creamy Spicy Oaxacan Sweet Onion Soup Recipes

Steps:

• In a 3-qt. saucepan over medium heat, saute onions in butter. Add broth, pepper, thyme and salt if desired; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add 1-2/3 cups milk. Stir flour into remaining milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes or until thickened.

Steps:

• In a large soup pot over medium heat, melt butter; add onions and sauté for 7-10 minutes, stirring often, or until onions start to brown. Scrape browned pieces from bottom; stir.
• Reduce heat and add flour; stir briskly to dissolve.
• Add broth, wine, pepper, paprika, and basil; stir well and bring to a simmer. Continue to simmer for 20-25 minutes, stirring occasionally, until onions are tender.
• Stir in cream (or milk); heat through. Salt to taste; if needed.
• Serve garnished with chopped parsley (optional).

Steps:

• Sauté onions in butter until tender, about 5-10 minutes. Take out about 1/3 cup for garnish and set aside. Add garlic and sherry to the onions in pan. Stir in flour and cook 1 minute. Add chicken stock and chiles; bring to a boil. Simmer 30 minutes. Remove and discard chiles. Add cream, cheese and diced poblano chiles. Simmer 5-10 more minutes. Adjust salt if necessary.
• For garnish:.
• Spread baguette slices with blue cheese and warm.
• For each serving, float a baguette slice in the center of each soup bowl. Pile a couple of sautéed onions on baguette and serve. Enjoy!

Steps:

• For the white sauce: In a 1-quart saucepan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the side of the saucepan. Pour milk in flour a little at a time and stir constantly. Mixture should thicken and become like thick pudding. Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.
• In 2-quart saucepan place 3 tablespoons butter and sliced onions. Cook at low to medium heat stirring frequently until soft and clear but not brown. Add chicken broth or stock from can, chicken bouillon cubes, bay leaves, pepper, and stir until completely heated through.
• Add white sauce and Velveeta cheese to onion mixture. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let cook for additional 30 minute to 45 minutes.
• Serve with a garnish of shredded cheese(s), and a couple of slices of warm dark Russian Bread.

Steps:

• place beans in a 4 qt pot, cover with 6 c water, bring to a boil.
• remove from heat and let it sit 1 hour, drain.
• add beans back to the pot with 6 c water, bring to a boil, lower to simmer.
• add chorizo, fennel, onions, chipoltes, partially cover the pot and simmer for 1 1/2-2 hours.
• use an immersion blender to puree the soup, or do it in batches in a blender.
• add the shrimp and cook for 3-4 minutes until done.
• heat oil in a skillet.
• add tortillas in batches, fry until crisp.
• drain on paper towels.
• serve the soup topped with tortilla strips and sprinkled with queso fresco.

Steps:

• In a saucepan, melt butter or margarine over medium heat. Add onions: saute until golden brown, about 10 minutes.
• Stir in flour and salt, and mix thoroughly. Gradually add chicken broth, stirring constantly. Cover, and simmer over low heat for about 10 minutes.
• When onions are very tender, stir in milk and cream. Heat through. Remove 1/2 cup soup, and mix in egg yolks. Slowly stir egg yolk mixture into soup in pan. Heat through, but do not allow soup to boil. Stir in paprika, black pepper, and red hot pepper sauce. Serve hot, and garnish with chopped parsley.

Steps:

• In a large soup pot, saute the onions and rosemary in the butter over low-med heat until soft. Do NOT allow them to brown.
• Add the chicken broth, salt, white pepper, and diced potatoes. Bring to a soft boil.
• Reduce heat and simmer over low-med heat for about 20 minutes or until potatoes are very soft.
• Use a hand blender, or regular blender and puree until there are almost noe chunks left. I like a little chunks for texture.
• Return to low heat and stir in the FF half and half until you're pleased with the thickness.
• Serve and garnish with the fresh parmesan cheese and the chopped chives.

Steps:

• Add oil to your soup pan and fry the onion, peppers, garlic and chilli powder untill the onions are starting to turn golden.
• Add the diced sweet potato and fry for a further 2 minutes.
• Add the boiling water stock cube, salt, pepper, mixed herbs and Worcestershire sauce.
• Simmer for about 30-40 minutes.
• Taste soup to see if any more herbs/spices etc are needed, add more if required.
• Pour soup into a blender and blend until smooth.
• If your soup is too think add a dash more boiling water until desired consistancy is reached - i like mine thick like a broth.
• Enjoy with a buttered crusty bread roll.

Steps:

• Preheat the broiler. Arrange the poblanos on a sheet pan, then position 4-6 inches under the broiler; cook until charred on all sides, turning every few minutes, about 8-12 minutes total. Transfer the poblanos to a bowl, cover tightly with plastic wrap. Let steam for 10 minutes the peel, seed and chop the peppers. Discard the skin, stems and seeds. Set aside. (Can do this one day before).
• Add the ground beef to a large pot over medium-high heat. Cook stirring often, until the fat is rendered and the beef has begun to brown, about 8-10 minutes. Using a slotted spoon, remove and set aside, leaving the fat in the pan.
• Add the leeks and cook, stirring occasionally about 5 minutes until softened. Add the minced garlic.
• Add the chopped poblanos, corn, and oregano and continue to cook until the corn has cooked through, about 5 minutes. Add a little olive oil if mixture seems dry.
• Add the chicken stock and cream cheese and simmer until the cheese melts and the flavors meld, about 5 minutes more.
• Stir in the cream and the cooked ground beef.
• Season to taste with salt and pepper.
• Simmer until the soup is warmed through and serve at once.
• Top with shredded monteray jack cheese before serving.
• Refrigerate any leftovers.

Steps:

• Wrap each onion separately in aluminum foil and place in a 300 degree oven (or in the coals of a fireplace or grill pit) until onions feel tender all the way through, about 1 1/2 to 2 hours.
• Heat oil in a large pot.
• Add leek and celery cooking until softened but not browned.
• Remove onions from foil, quarter and add to pot.
• Add chicken stock and sherry.
• Simmer about 45 minutes.
• Stir in cream and thyme and remove from heat.
• In batches, puree mixture in a blender until smooth.
• Add salt and pepper to taste.
• Garnish each serving with chives.
• . Serve immediately.