Mexican · lunch

Mexican French Onion Soup

Name: Mexican French Onion Soup
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 6 slices of baguette; 1/2 teaspoon black pepper; 2 tablespoons Butter; 3/4 cup dry white wine; 1/2 teaspoon Flour; 3 sprigs fresh thyme; 4 cups reduced-sodium beef broth (32 fl oz); 1 (1/2-lb) piece Oaxaca Cheese; 2 pounds medium onions, halved lengthwise, then thinly sliced lengthwise; 1/4 teaspoon salt; 2 Turkish bay leaves or 1 California; 1 1/2 cups water

“Mexican French Onion Soup might be a good recipe to expand your main course recipe box. For $2.13 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 348 calories, 16g of protein, and 16g of fat each. 1 person has tried and liked this recipe. Head to the store and pick up thyme, turkish bay leaves, wine, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Autumn. It is an affordable recipe for fans of Mexican food. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. With a spoonacular score of 26%, this dish is not so spectacular. If you like this recipe, you might also like recipes such as French Onion Soup Topped French Bread Pizzas and Salad with Dijon Vinaigrette, Crockpot French Onion Soup with Cheesy French Toast, and Crockpot French Onion Soup with Cheesy French Toast.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Baguette6 slice
Pepper½ tsp
Butter2 tbsp
Wine¾ cup
Flour½ tsp
Thyme3 sprig
Beef broth32 fl oz32 fl oz
Oaxaca cheese1/2-lb½ lb
Onionsmedium, halved lengthwise, then thinly sliced lengthwise2 lb
Salt¼ tsp
Turkish bay leaves2
Water1.5 cups

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 45 min

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.
3
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.While soup simmers, put oven rack in middle position and preheat oven to 350F.Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.

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