Sopa de Cebolla a la Mexicana
Serves 2
Directions
- 1Chop the garlic.
- 2Chop the garlic.
- 3Chop the garlic.
- 4Cut the onion.
- 5Cut the onion.
- 6Cut the onion.
- 7Add olive oil and onions to a pot.
- 8Add olive oil and onions to a pot.
- 9Add olive oil and onions to a pot.
- 10Mix over low heat for 2 minutes.
- 11Mix over low heat for 2 minutes.
- 12Mix over low heat for 2 minutes.
- 13Add flour.
- 14Add flour.
- 15Add flour.
- 16Season with salt and pepper.
- 17Season with salt and pepper.
- 18Season with salt and pepper.
- 19Add chicken broth.
- 20Add chicken broth.
- 21Add chicken broth.
- 22Reduce for 5 to 7 minutes.
- 23Reduce for 5 to 7 minutes.
- 24Reduce for 5 to 7 minutes.
- 25Cut the bell pepper.
- 26Cut the bell pepper.
- 27Cut the bell pepper.
- 28Add the pepper and the previously cooked onion in the pot.
- 29Add the pepper and the previously cooked onion in the pot.
- 30Add the pepper and the previously cooked onion in the pot.
- 31Cover the soup with the tortilla.
- 32Cover the soup with the tortilla.
- 33Cover the soup with the tortilla.
- 34Bake for 25 to 30 minutes at 180° C.
- 35Bake for 25 to 30 minutes at 180° C.
- 36Bake for 25 to 30 minutes at 180° C.
- 37Serve with bell pepper and capers.
- 38Serve with bell pepper and capers.
- 39Serve with bell pepper and capers.
Ingredients
- 3 cucharadas aceite de oliva
- 3 cucharadas aceite de oliva
- 3 cucharadas aceite de oliva
- 1 cucharada mantequilla
- 1 cucharada mantequilla
- 1 cucharada mantequilla
- 2 cebollas
- 2 cebollas
- 2 cebollas
- 1 ajo
- 1 ajo
- 1 ajo
- 1 pizca tomillo
- 1 pizca tomillo
- 1 pizca tomillo
- 1 pizca sal
- 1 pizca sal
- 1 pizca sal
- 1 litro caldo de pollo
- 1 litro caldo de pollo
- 1 litro caldo de pollo
- 0.5 taza agua
- 0.5 taza agua
- 0.5 taza agua
- 1 tortilla de harina
- 1 tortilla de harina
- 1 tortilla de harina