Onion Soup
Raúl Musibay: Sopa de Cebolla is easy to make. And let me tell you it tastes great!
Jorge Castillo: You won't have to worry about cleaning up the bowls afterwards -- your guests will drink every drop.
Glenn Lindgren: Toast the Cuban bread briefly under the broiler to brown and crisp it.
Jorge Castillo: And if you just can't get Cuban bread in your area, substitute French or Italian bread.
- 5 yellow onions sliced thin
- 1 1/2 quarts beef broth or stock
- Cuban bread sliced thick and toasted (one or two slices per bowl)
- 4 tablespoons olive oil
- 4 tablespoons butter
- 1/4 cup dry sherry
- 1/2 teaspoon black pepper
- Grated white cheese (queso blanco, Monterrey Jack, mozzarella, etc.)
- Salt to taste
- 1 1/2 quarts beef broth or stock
In a large saucepan, melt the butter in the olive oil. Fry the onions until translucent. Add the broth, sherry and pepper. Bring to a boil and then simmer, uncovered for 25 minutes.
Float a slice or two of toasted Cuban bread in each bowl. Sprinkle grated cheese (be generous!) on top of each slice of bread. Pour the hot soup over the bread. Serve immediately.
- Recipe and editorial content from the book: "Three Guys From Miami Celebrate Cuban"
- ISBN: 1423600630, Copyright 2006
- All Rights Reserved. No copying or commercial duplication without written permission and proper attribution.
- ISBN: 1423600630, Copyright 2006
Cuban Food Recipe: Sopa de Cebolla
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