I had never made this soup until this last weekend. I love French Onion Soup but the recipes I've used have all been very labor intensive and very time consuming. This one is neither. The batch I made this weekend for the family was very good, spicier than I expected but not too spicy. A very good onion soup. Not low calorie by any means due to the cream but very delicious.
Prep time is 15-20 minutes, mostly slicing onions. You can cut this time down if you use a slicing mandolin. We have one I bought several years ago. I rarely use it because I'm scared to death of slicing off a finger tip. But I did use it for this recipe since the onions need to be sliced thinly. Berdie loves the mandolin, I have to leave the room when she uses it, all I see is me rushing her to the hospital with her hand bundled up in a blood soaked kitchen towel and her fingertip in a ziploc bag filled with ice. Full cooking time is 45-60 minutes. This recipe makes about 3 quarts of soup.
2 large yellow onions or 3 medium ones, thinly sliced
2 teaspoons of minced garlic
1/4 cup of sherry
1/3 cup of flour
1 quart of chicken stock
3 dried pasilla chiles
16 oz heavy cream
8 oz pepper jack cheese, grated
3 green chiles, the canned variety, diced into 3/4 inch pieces
1/2 cup of lemon juice
Salt and pepper to taste
- Saute' the onions in the butter until just tender, about 8 minutes. I suggest you slice the onion rings in half so they are easier to eat with a soup spoon.
- Add the garlic, sherry, and flour
- Cook about 2 minutes
- Add chicken stock and pasilla chiles
- Bring to a boil
- Reduce heat and simmer for 30 minutes
- Remove the pasilla chiles and discard
- Add the cream, cheese and diced green chiles. Spread the cheese evenly over the top of the soup gradually so you don't end up with clumps of cheese
- Simmer 5 minutes to meld the flavors
- Add the lemon juice and salt to taste. If you need it a little spicier add either chile powder or white pepper a little bit at a time.