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Mexican Onion Soup

Recipe sponsored by Old El Paso

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.
First cook the onions way down, then add the beef. Meanwhile, build the quesadillas and cook them to brown on each side. The soup was finished with broth, cumin, chipotle, and oregano. Pour it into the soup bowls. Top with the quesadillas and more cheese. At this step, you need to top the soup with the quesadilla and then flip it over and top it with the cheese. This allows both tortillas to get soggy and makes it easier to eat later on. After they come out of the oven they are crispy, melty, and ready to eat. Top with sour cream, salsa, and jalapenos. The broth is so tasty with the French onion base but a little beef and spice. The toppings add a lot of flavor and the quesadilla melts into the soup as you eat.

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

  1. 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.
  2. Add the beef and cook 5 minutes to brown and break up.
  3. Add the cumin and chipotle with the sauce. Cook 3 minutes stirring and breaking up the pepper.
  4. Add the oregano, stock, vinegar, and water. Stir well to combine. Bring to a simmer and cook 30 minutes.
  5. Preheat oven to 450.
  6. Build quesadillas with one tortilla on the bottom, about 1/2 cup cheese in the center, and one tortilla on top.
  7. Cook the quesadillas in a hot pan with some butter to brown on both sides and melt the cheese.
  8. 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.
  9. 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.
  10. Allow to cool for 5 minutes before serving.