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Southwestern French Onion Soup With Avocado Creme

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Picture of Southwestern French Onion Soup With Avocado Creme
This dish twists a classic recipe into the perfect Margarita night mash-up. With green chiles, roughly chopped tomatillos, and caramelized onions, the savory soup carries a lemony tang and a bite! Melted Havarti takes the place of Swiss on the crisped top, and a chunky avocado creme tops the dish.
 
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Step 1: Ingredients

serves two generously

-3 medium onions
-1 lemon
-8 oz tomatillos
-1 avocado
-1 5 oz can Hatch green chile
-1 T plus 1 t garlic
- 2 cups sauvignon blanc
-1 quart of beef broth
-dash of whole milk
-Havarti cheese
-baguette

Step 2: Peel, Cook, and Chop the Tomatillos

Picture of Peel, Cook, and Chop the Tomatillos
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Set a small pot of water to boil. Peel each tomatillo, and beware of the sticky fingers! Wash the tomatillos, as small bugs like to hide in their husks. Then, boil for about ten minutes. When the tomatillos are a deep, dark green, drain them. If cooked to done, they'll immediately deflate when drained and rinsed.

When the tomatillos are cool to the touch, roughly dice the tomatillos. Be careful not to overchop- their tart flavor and silky texture is important to the dish.

When this step is finished, the tomatillos have a texture identical to the diced, canned green chile.

Step 3: Caramelize the Onions

Picture of Caramelize the Onions
Heat oil in a deep pan. While heating, chop an onion down its horizontal axis, from tip to tip. Cut off the rough sides, and peel off the first layer. Repeat with the next two onions.

Cut the onions in half rings, very thinly. The key here is an even cut. The goal is to cook the onions at an even pace.

Begin by tossing a little salt into the oil, and toss the onions in. Toss in the oil, then leave to cook.

When the onions are ready to turn, you'll hear a slight sizzle as they caramelize. Turn them occasionally.
You know, I don't think I've ever had French Onion soup. I'll have to give this a try :)
killbox2 years ago
Ahh the joys of living in NM, we rarely have to suffer through canned green chile! recipe looks delicious. io will have to give it a go sometime soon.
garnishrecipes (author)  killbox2 years ago
My husband's family lives there; every time we travel we bring back a big batch of Hatch chile. I love NM!
scoochmaroo2 years ago
This is gorgeous. I can't wait to try it!
garnishrecipes (author)  scoochmaroo2 years ago
Thank you! :)