Creamy Spicy Oaxacan Sweet Onion Soup Recipes

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CREAMY SWEET ONION SOUP



Creamy Sweet Onion Soup image

Make and share this Creamy Sweet Onion Soup recipe from Food.com.

Provided by Parsley

Categories     Onions

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons unsalted butter
2 large vidalia onions, coarsely chopped
3 tablespoons flour
1 cup chicken broth (or vegetable broth)
1/2 cup white wine
1/8 teaspoon black pepper
1/8 teaspoon paprika
1/4 teaspoon dried basil
1 cup light cream (or milk)
salt, if needed, to taste
chopped parsley, for garnish (optional)

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).

Nutrition Facts : Calories 279, Fat 20.7, SaturatedFat 12.8, Cholesterol 62.5, Sodium 216.5, Carbohydrate 14.8, Fiber 1.5, Sugar 3.8, Protein 4.4

CREAMY SPICY OAXACAN SWEET ONION SOUP



Creamy Spicy Oaxacan Sweet Onion Soup image

Just like the title says, this is sweet and creamy and spicy with chipotle and poblano peppers! So enjoy! Adapted from Donna Nordon, owner/chef of Cafe Terra Cotta in Tucson, Arizona. This will feed a crowd, so feel free to cut recipe in half!

Provided by Sharon123

Categories     Onions

Time 1h

Yield 12 serving(s)

Number Of Ingredients 14

4 large yellow onions, peeled, halved, thinly sliced
1/2 cup butter, melted
1/8 cup garlic, chopped
1/4 cup sherry wine
1/2 cup flour
2 quarts chicken stock or 2 quarts vegetable stock
6 oaxacan chilies (or use canned chiles in adobe sauce or dried chipotle chiles)
2 cups heavy cream
2 cups white cheddar cheese, shredded
2 poblano chiles, diced
salt
12 slices baguette
2 ounces blue cheese
1/3 cup sauteed sliced onion

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!

Nutrition Facts : Calories 619.6, Fat 35, SaturatedFat 20.5, Cholesterol 106.1, Sodium 895.9, Carbohydrate 53.8, Fiber 3.3, Sugar 7, Protein 18.8

ONION CREAM SOUP



Onion Cream Soup image

My whole family loves this hearty soup, especially on cool autumn evenings. It's rich and creamy with a mild onion-cheese flavor. When I need an easy dinner, I stir up this soup and serve it with warm crusty bread and a crisp salad. -Janice Hemond, Lincoln, Rhode Island

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

2 cups thinly sliced sweet onions
6 tablespoons butter, divided
1 can (14-1/2 ounces) chicken broth
2 teaspoons chicken bouillon granules
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1-1/2 cups milk
1/4 cup diced process cheese (Velveeta)
Shredded cheddar cheese and minced fresh parsley

Steps:

  • In a large skillet, cook onions in 3 tablespoons butter over medium-low heat until tender. Add the broth, bouillon and pepper; bring to a boil. Remove from the heat., In a large saucepan, melt the remaining butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; add process cheese and onion mixture. Cook and stir until heated through and cheese is melted. Sprinkle with cheddar cheese and parsley.

Nutrition Facts : Calories 292 calories, Fat 22g fat (14g saturated fat), Cholesterol 63mg cholesterol, Sodium 1146mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 2g fiber), Protein 7g protein.

OAXACAN BLACK BEAN SOUP



Oaxacan Black Bean Soup image

this recipe is from rick bayless mexican kitchen cookbook. it's a bit different as it uses no additional spices and contains shrimp. it tastes even better the second day.

Provided by chia2160

Categories     Pork

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 12

12 ounces black beans, picked over
6 cups water
1 stalk fennel, chopped
4 -6 ounces chorizo sausage, casing removed,chopped
1 onion, diced
salt, to taste
pepper
3 chipotle chiles in adobo, chopped
12 shrimp, peeled and deveined
1/2 cup crumbled queso fresco or 1/2 cup cheddar cheese
1/3 cup oil, to garnish (optional)
4 -6 corn tortillas, cut in strips,to garnish (optional)

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.

CREAMY POBLANO SOUP



Creamy Poblano Soup image

Make and share this Creamy Poblano Soup recipe from Food.com.

Provided by Cindi F.

Categories     Mexican

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

3 poblano peppers
1 lb ground beef (80% lean)
2 cups fresh corn or 1 (10 ounce) bag frozen corn
2 sliced leeks, from 2 large leeks, white part only
4 cups chicken stock
4 ounces cream cheese
1 teaspoon minced garlic
1 teaspoon dried oregano
1 cup heavy cream
salt and pepper
1 cup monterey jack cheese, shredded

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.

Nutrition Facts : Calories 579.2, Fat 41.5, SaturatedFat 21.5, Cholesterol 148.1, Sodium 472.9, Carbohydrate 26.2, Fiber 3.8, Sugar 6.1, Protein 27.8

POTATO AND SWEET ONION SOUP



Potato and Sweet Onion Soup image

Make and share this Potato and Sweet Onion Soup recipe from Food.com.

Provided by Parsley

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 cups diced sweet onions, about 2 med-large onions
2 tablespoons butter
1/2 teaspoon crushed rosemary
5 1/2 cups chicken broth
1/4-1/2 teaspoon salt, as needed
1/4 teaspoon white pepper
2 large russet potatoes, peeled and diced
1/2-1 cup fat-free half-and-half, depends how thin you prefer the soup
1/2 cup freshly grated parmesan cheese
1/4 cup chopped fresh chives

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.

Nutrition Facts : Calories 384, Fat 12, SaturatedFat 6.7, Cholesterol 27.8, Sodium 1475.2, Carbohydrate 52, Fiber 6.9, Sugar 10.9, Protein 18

SLOW ROASTED VIDALIA ONION SOUP



Slow Roasted Vidalia Onion Soup image

Since I have 20 pounds of Vidalia onions to use I thought I'd look up more recipes on the internet. Recipe by Chef/Owner Michael Tuohy, Woodfire Grill, Atlanta, GA

Provided by Charlotte J

Categories     Onions

Time 2h35m

Yield 12 serving(s)

Number Of Ingredients 11

6 medium vidalia onions, outer layers removed
1/4 cup canola oil or 1/4 cup grapeseed oil
2 leeks, white part only, chopped
2 celery ribs, chopped
2 quarts low sodium chicken broth or 2 quarts canned chicken broth
1 cup sweet sherry
1 cup heavy cream
2 tablespoons finely chopped fresh thyme
kosher salt
white pepper, to taste
1 bunch fresh chives (to garnish)

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.

Nutrition Facts : Calories 264.3, Fat 14.9, SaturatedFat 5.6, Cholesterol 27.2, Sodium 74.3, Carbohydrate 22.5, Fiber 7.9, Sugar 8.3, Protein 13.1

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