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.
Onion Soup -- Sopa de Cebolla
By
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Yield: 4-6 servings
The classic Cuban version of what the French call "onion soup."
INGREDIENTS:
5 medium yellow onions sliced thin1 1/2 quarts beef broth or stock
8 slices 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
1 cup grated white cheese (queso blanco, Monterrey Jack, mozzarella, etc.)
salt to taste
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.
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Three Guys From Miami Show You How to Make the Best Cuban, Spanish, and Latin American Food!
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