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.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 6

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

Directions

Step 1

Peel the white onions and slice them thinly into half-moons.

Step 2

Heat a large pot over medium heat and add the butter and olive oil.

Step 3

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.

Step 4

While the onions are caramelizing, finely chop the garlic and chipotle peppers.

Step 5

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.

Step 6

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.

Step 7

Taste the soup and add salt and black pepper as needed.

Step 8

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.

Step 9

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.

Step 10

Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.

Step 11

Garnish each bowl with a sprinkle of chopped fresh cilantro and a squeeze of lime juice.

Step 12

Serve hot and enjoy!

Nutrition Facts

Serving size	2657.4 grams (2657.4g)

Amount per serving	% Daily Value*
Calories	2275

Total Fat 114.90g	147%
Saturated Fat 49.30g	247%
Polyunsaturated Fat 2.80g
Cholesterol 193mg	64%
Sodium 10237mg	445%
Total Carbohydrate 249.40g	91%
Dietary Fiber 21.50g	77%
Total Sugars 33.90g
Protein 79.20g	158%

Vitamin D 24IU	120%
Calcium 1266mg	97%
Iron 15mg	85%
Potassium 2448mg	52%

*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.

Source of Calories

Fat: 44.0%

Protein: 13.5%

Carbs: 42.5%