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Mexican French Onion Soup

 
One serving costs about $2.13

$2.13 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 fall,winter soup Mexican
spoonacular Score:25%

Spoonacular Score: 25%

 

Mexican French Onion Soup might be just the Mexican recipe you are searching for. This main course has 352 calories, 15g of protein, and 16g of fat per serving. For $2.13 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. Not a lot of people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up water, turkish bay leaves, beef broth, and a few other things to make it today. To use up the black pepper you could follow this main course with the Dr. Pepper Cake with Flour Cooked Frosting as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 27%. This score is rather bad. Try Le Cafe Ile St. Louis Onion Soup Gratinee – this is a new take on the classic French Onion Soup, French Onion Soup Topped French Bread Pizzas and Salad with Dijon Vinaigrette, and Crockpot French Onion Soup with Cheesy French Toast for similar recipes.

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 20 dollars per bottle.

Willamette Valley Vineyards Whole Cluster Rose of Pinot Noir

Bright pink in color with aromas of juicy strawberry, cherry, tropical lychee and vanilla cream, watermelon, strawberries and cream, red cherry and honeysuckle. Dry with a medium-body, round mouthfeel and vibrant flavors of nectarine, peach, honeysuckle and minerality. The refreshing acidity creates a lively and clean finish.This rosé is a versatile wine to pair with food as it can stand up to complex cuisines yet is comfortable with simple salads and seasonal vegetables. Enjoy with salmon sliders, ahi tuna, vegetable curries, bruschetta, balsamic chicken kabobs, wood-fired flatbreads, niçoise salads, cheese and charcuterie boards. Serve chilled.

» Get this wine on Wine.com

Ingredients

Servings:
6 slice
6 slice baguette
baguette
0.5 tsps
0.5 tsps black pepper
black pepper
2 Tbsps
2 Tbsps butter
butter
0.75 cup
0.75 cup dry white wine
dry white wine
0.5 tsps
0.5 tsps flour
flour
3 sprigs
3 sprigs fresh thyme
fresh thyme
32 oz.
32 oz. low sodium beef broth
low sodium beef broth
0.5 lb
0.5 lb oaxaca cheese
oaxaca cheese
2 pounds
2 pounds onions
onions
0.25 tsps
0.25 tsps salt
salt
2
2  turkish bay leaves
turkish bay leaves
1.5 cups
1.5 cups water
water
6 slice baguette
6 slice
baguette
0.5 tsps black pepper
0.5 tsps
black pepper
2 Tbsps butter
2 Tbsps
butter
0.75 cup dry white wine
0.75 cup
dry white wine
0.5 tsps flour
0.5 tsps
flour
3 sprigs fresh thyme
3 sprigs
fresh thyme
32 oz. low sodium beef broth
32 oz.
low sodium beef broth
0.5 lb oaxaca cheese
0.5 lb
oaxaca cheese
2 pounds onions
2 pounds
onions
0.25 tsps salt
0.25 tsps
salt
2  turkish bay leaves
2
turkish bay leaves
1.5 cups water
1.5 cups
water

Equipment

baking sheet
baking sheet
baking pan
baking pan
ramekin
ramekin
broiler
broiler
oven
oven
pot
pot
baking sheet
baking sheet
baking pan
baking pan
ramekin
ramekin
broiler
broiler
oven
oven
pot
pot


Instructions

  1. Special equipment: 6 (8- to 10-oz) flameproof soup crocks or ramekins; a cheese plane
  2. Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over medium-low heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.
  3. While soup simmers, put oven rack in middle position and preheat oven to 350F.
  4. Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.
  5. Remove crotes from oven and preheat broiler. Put crocks in a shallow baking pan.
  6. Discard bay leaves and thyme from soup and divide soup among crocks, then float a crote in each. Slice enough Gruyre (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.
  7. Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.13
Ingredient
6 slices baguette
½ teaspoons black pepper
2 tablespoons butter
¾ cups dry white wine
3 sprigs fresh thyme
32 fl. oz.s low sodium beef broth
½ pounds oaxaca cheese
2 pounds onions
2 turkish bay leaves
Price
$1.65
$0.03
$0.24
$2.44
$0.16
$3.04
$3.16
$2.00
$0.04
$12.75

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • If you're following a gluten-free diet, make sure your bread (and all other ingredients) is truly gluten free.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
351k Calories
15g Protein
15g Total Fat
32g Carbs
3% Health Score
Limit These
Calories
351k
18%

Fat
15g
24%

  Saturated Fat
10g
68%

Carbohydrates
32g
11%

  Sugar
6g
8%

Cholesterol
23mg
8%

Sodium
963mg
42%

Alcohol
3g
17%

Get Enough Of These
Protein
15g
31%

Folate
90µg
23%

Manganese
0.41mg
21%

Potassium
599mg
17%

Vitamin B1
0.22mg
15%

Vitamin C
12mg
15%

Fiber
3g
14%

Selenium
9µg
14%

Vitamin B6
0.21mg
11%

Calcium
88mg
9%

Vitamin B2
0.14mg
8%

Phosphorus
84mg
8%

Vitamin B3
1mg
8%

Iron
1mg
8%

Magnesium
28mg
7%

Copper
0.14mg
7%

Zinc
0.59mg
4%

Vitamin B5
0.33mg
3%

Vitamin A
154IU
3%

Vitamin K
1µg
2%

Vitamin E
0.23mg
2%

covered percent of daily need

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