Serves: 6
Total Calories: 1,513
1. Prepare the chicken stock, if using homemade. Then, in a large saucepan, melt the butter over medium-low heat, and cook the onions, partially covered, stirring occasionally, until very tender and fragrant, but not brown, about 15 minutes.
2. Stir in the salt, pepper, and chicken stock. Bring the soup to a boil, and cook 4 to 5 minutes to blend the flavors. Serve the soup hot. Pass the cheese, cilantro, and limes to add at the table.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This White Onion Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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