Step 1: Ingredients
-3 medium onions
-8 oz tomatillos
-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
Step 2: Peel, Cook, and Chop the Tomatillos
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
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.
Step 4: Make the Avocado Creme
Squeeze the lemon into a small bowl. Add a splash of milk, the avocado, and the teaspoon of reserved garlic.n Add a teaspoon or two of the green chile. Mash all together, until still chunky but smooth- a very silky guac.
I mash mine on a wooden cutting board- messier, but easier to mash.
Set aside in a small serving bowl with a spoon.
Step 5: Finish the Soup
Add the beef broth and bring to a rolling boil. Reduce by 25%- about five to ten minutes.
Step 6: Serve & Garnish
Then, thinly slice the other avocado over each bowl.
Serve the avocado creme as a garnish on the side.