Sopa De Cebollita Or Spanish Onion Soup (Rodriguez) Recipe

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Servings: 4

Ingredients

Cost per serving $7.25 view details

Directions

  1. In a large stockpot over high heat, heat the butter. Add in the julienned onions and caramelize while stirring, about six min. Add in the sherry, Worcestershire, soy sauce and vinegar. Reduce and cook about 10 min.
  2. Add in the stock and bring to a boil, then decrease the heat to low, cover and simmer.
  3. Combine the flour, garlic, salt and pepper in a large mixing bowl. Cut the steak into thin strips and toss with the flour mix to coat proportionately. Heat the oil in a saute/fry pan over high heat. Add in the steak strips and sear while stirring for about five min.
  4. Uncover the stockpot. Add in the steak strips and simmer for about 20 min.
  5. Add in the peeled onion and simmer another 20 min. Ladle the soup into bowls.
  6. Serves 4.
  7. Notes: Chef Douglas Rodriguez specializes in one-pot meals native to the Caribbean and to Central and South America. He's the Cuban-American chef of Manhattan's Patria restaurant.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 1563g
Recipe makes 4 servings
Calories 737  
Calories from Fat 281 38%
Total Fat 31.59g 39%
Saturated Fat 12.89g 52%
Trans Fat 0.0g  
Cholesterol 91mg 30%
Sodium 4334mg 181%
Potassium 1589mg 45%
Total Carbs 51.64g 14%
Dietary Fiber 6.1g 20%
Sugars 24.03g 16%
Protein 46.14g 74%
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