Mexican Onion Soup

Serve with Brie and Papaya Quesadillas (see recipe in Chapter 4) for a light yet filling lunch.

INGREDIENTS | SERVES 6

3 large yellow onions

2 cloves garlic

1⁄4 cup butter

2 cups tomato juice

2 cups beef broth (canned or homemade)

1 cup water

1⁄2 cup salsa

1 cup grated Monterey jack cheese

  1. Remove the skins from the onions and slice into thin rings. Remove the skin from the garlic cloves and mince.
  2. Melt the butter over medium-low heat in a large frying pan. Add the onions and cook for about 20 minutes, stirring frequently. Onions should be tender and light brown.
  3. Stir in the tomato juice, broth, water, and salsa. Bring to a boil. Reduce heat to low.
  4. Simmer uncovered for 20 minutes. Top with grated cheese before serving.

Use Fresh Garlic

Beware of prepared garlic. While preminced garlic looks like a good buy and certainly sounds easier, it releases an oil while stored after chopping. This affects both the taste and consistency in your recipes. Fresh garlic is always best.