Chipotle Onion Soup
It’s the comfort of a long cooked soup but comes together in a fraction of the time. It’s sweet, buttery, smokey, and a little spicy.
The soup is versatile but I like to eat it with salad and ham and cheese toast.
Chipotle Onion Soup Ingredients
4 lbs yellow or white onions
4 Tbl butter
6 c water
½ c white wine
2 tsp Better Than Chicken Bouillon
4 bay leaves
1 tsp oregano
2 tsp chipotle
½ tsp salt
1 c milk
1 lemon
Chipotle Onion Soup Directions
Slice off both ends of an onion and slice it in ½ pole to pole. Remove the skins. Place it flat side side and slice it ¼” wide pole to pole. After ½ of an onion is sliced, heat a Dutch oven on the stove to medium heat. Continue slicing onions while the pot heats.
Add butter and it should melt instantly, but not brown. Add all of the onions you have sliced so far. You should hear an initial sizzle that tapers off.
Slice the remaining onions and add them to the pot as you slice them. Give the pot a quick stir after each addition.
When the onions are soft and clear, add 6 c water, ½ c white wine, 2 tsp Better Than Chicken Bouillon, 4 bay leaves, 1 tsp of oregano, 2 tsp chipotle, and ½ tsp salt. Bring to a boil then reduce to a simmer and cover the pot for 45 minutes.
Turn off the heat. Taste. Stir in 1 c milk. Taste. I want you to see the dimension the milk brought to the soup. Add salt if needed. You should have a good smoky flavor from chipotle, but still have the sweet buttery taste of onions. If your chipotle is old, you may need to add extra. Be careful to not use too much chipotle that it overpowers the other flavors.
To serve. Spoon the soup into bowls and squeeze a little lemon juice on top.
Notes
If you don’t have lemon, you can splash a tiny bit of vinegar in your soup.
With 2 tsp chipotle in the amount of liquid in the soup, I wouldn’t say this soup is peppery. If you’re sensitive to spice from either a flavor or dietary reason, you can use smoked paprika. Smoked paprika is bell pepper so it’s not spicy, but will still bring a smokiness.
Make sure you taste the soup before and after you add the lemon juice. I want you to see how the acid brightens the soup.
