Southwestern French Onion Soup With Avocado Creme




Introduction: Southwestern French Onion Soup With Avocado Creme

About: Everything needs a garnish. Let's talk food! Follow me on Twitter: @garnishgirl

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

Step 2: Peel, Cook, and Chop the Tomatillos

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

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.

Step 4: Make the Avocado Creme

Cut the avocado and lemon in half, and put one half of each aside.

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

By now, the onions are caramelized. Toss in the tomatillos, the green chile, and the 2 cups of sauvignon blanc. Squeeze half a lemon in, and bring to a simmer. Let simmer for 5 minutes.

Add the beef broth and bring to a rolling boil. Reduce by 25%- about five to ten minutes.

Step 6: Serve & Garnish

Dish the hot soup into two bowls. Layer a piece of bread on top of each one. When the soup has soaked through, add a slice of havarti. You can broil these until golden brown!

Then, thinly slice the other avocado over each bowl.

Serve the avocado creme as a garnish on the side.

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    5 Discussions

    You know, I don't think I've ever had French Onion soup. I'll have to give this a try :)


    8 years ago on Step 2

    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.


    Reply 8 years ago on Introduction

    My husband's family lives there; every time we travel we bring back a big batch of Hatch chile. I love NM!