Paraguayan Onion Soup (sopa De Cebolla)
Paraguayan Onion Soup, also known as Sopa de Cebolla, is a traditional dish from Paraguayan cuisine that is both comforting and flavorful. This simple and hearty soup is perfect for a cozy night in or as a starter for a special meal.
Ingredients
- 4 large onions, thinly sliced
- 3 tablespoons butter
- 6 cups beef or vegetable broth
- 1 teaspoon sugar
- Salt and pepper to taste
- 4 slices of bread
- 1 cup shredded cheese (such as mozzarella or Swiss)
Instructions
- In a large pot, melt the butter over medium heat.
- Add the sliced onions and cook, stirring occasionally, until caramelized and golden brown, about 30-40 minutes.
- Sprinkle sugar over the onions and cook for an additional 5 minutes.
- Pour in the broth and bring the soup to a simmer. Cook for 15-20 minutes to allow the flavors to meld.
- Preheat the broiler. Place the bread slices on a baking sheet and toast under the broiler until golden brown.
- Ladle the hot soup into oven-safe bowls. Top each bowl with a slice of toasted bread and a generous amount of shredded cheese.
- Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
- Serve the Paraguayan Onion Soup hot and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 25g
- Protein
- 5g
- Fat
- 8g
Supplies
Large pot Ladle Oven-safe bowls Baking sheet
Tools
Knife Cutting board Stovetop Broiler
Serving suggestions
Serving suggestions: Serve the Paraguayan Onion Soup with a side of crusty bread and a fresh green salad.
Tips & tricks
Tips: For extra flavor, consider adding a splash of white wine or a sprinkle of fresh herbs such as thyme or parsley to the soup before serving.
Cost
$10