5 medium onions, thinly sliced
2 tablespoons sweet butter
2 tablespoons corn oil
4 tablespoons flour
1 ½ quarts rich chicken broth
1 cup heavy cream or Mexican crema
Salt, nutmeg
Muenster or Monterey Jack cheese, grated
Lime wedges
In a heavy soup pot, saute onions in combined butter and oil until golden (18 to 20 minutes).
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| It takes a while, but the onions get soooo soft and nice! |
Sprinkle flour over top and stir while adding broth. Cover and simmer for ½ hour and add cream slowly so it will not curdle. Heat through and season to taste.
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| Don't hesitate with the nutmeg - it's a crucial dimension of the overall flavor. |
Pour in individual, shallow bowls and
top amply with grated cheese. Place bowls under a broiler until cheese is well
melted. Serve immediately with lime wedges.
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| So is that lime wedge once you squeeze it in there. (The chicken nuggets, while not a necessary addition, were also tasty.) |
My Rating: 5/5 "I couldn't believe how good this was. It's not a combination of things you see every day, right? Lime? Nutmeg? Onions? Together? But seriously, it's a gorgeous union. Give it a shot and prepare to be wowed."
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