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Mexican Onion Soup
October 30, 2017

French onion soup gets a Mexican makeover in this great cold weather comfort recipe. Nothing beats the cheesy top of a french onion soup, unless it’s a quesadilla!
I love to add a small amount of beef to french onion soup to make it a more hearty meal. The broth in this soup has a little taco flavor with some cumin, oregano, and chipotle and is really satisfying, smokey, and a little spicy.
Having a quesadilla as the topper of this soup is also makes this a Mexican version of serving a tomato soup with a grilled cheese.




Mexican Onion Soup
- 1/2 stick Butter
- 5 large Onions diced
- 1/2 pound shredded beef
- 2 teaspoons Cumin
- 1 pinch Allspice
- 1 chipotle in adobo
- 1 tablespoon sauce from chipotle can
- 1 teaspoon Dried Oregano
- 2 tablespoons Flour
- 6 cups beef broth
- 2 tablespoons Red Vinegar
- 1 cup Water
- 8 Old El Paso Flour Tortillas for Soft Tacos
- 3 cups grated cheddar and jack cheeses
- sour cream, salsa, and sliced jalapenos for garnish
Instructions
- Add the onions to a heavy bottom pot with the butter. Season with salt and pepper. Cook on medium high, stirring often, to brown, about 25 minutes. The onions will drastically reduce in size.
- Add the beef and cook 5 minutes to brown and break up.
- Add the cumin and chipotle with the sauce. Cook 3 minutes stirring and breaking up the pepper.
- Add the oregano, stock, vinegar, and water. Stir well to combine. Bring to a simmer and cook 30 minutes.
- Preheat oven to 450.
- Build quesadillas with one tortilla on the bottom, about 1/2 cup cheese in the center, and one tortilla on top.
- Cook the quesadillas in a hot pan with some butter to brown on both sides and melt the cheese.
- Ladle the soup into 4 oven safe bowls. Top each with a quesadilla, pressing it down to soak up some of the soup, and then flipping it so that it is wet on the top. This will help it soften throughout.
- Split the remaining cheese amongst the 4 bowls on top of the quesadilla. Place the bowls on a baking sheet and bake for 20 minutes to melt the cheese and slightly brown the top.
- Allow to cool for 5 minutes before serving.