A chili soup for a chilly night - and onion - includes recipe

Sunset, Feb, 1995 by Linda Lau Anusasananan

Mexican flavors turn a French classic on its ear

Onion soup, one of France's celebrated dishes, switches its national allegiance with the addition of warm Mexican spices. Chili, cumin, coriander, and oregano merge like natives with the sweetly braised onions. A sprinkling of jalapeno cheese and crisp tortilla strips topple the traditional cap of French bread and gruyere to create a memorable main-course soup for a chilly evening.

Mexican Onion Soup

6 large (about 3 1/2 lb. total) onions, thinly sliced

About 7 1/2 A cups regular-strength chicken or vegetable broth

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon dried oregano leaves

1/3 cup all-purpose flour

2 tablespoons ground dried New Mexico or California chilies

1 1/4 cups (about 5 oz.) shredded jack cheese with jalapeno chilies

Fried tortilla strips (recipe follows)

1/3 cup chopped fresh cilantro (coriander)

In a 5- to 6-quart pan, combine onions, 1 cup broth, cumin, coriander, and oregano. Cover and cook over medium-high heat, stirring occasionally, until most of the liquid evaporates, 25 to 30 minutes. Uncover pan and turn heat to high; stir often, scraping free brown film that forms on pan bottom, until onions are a rich caramel color, 15 to 20 minutes.

Meanwhile, smoothly mix 6 1/2 A cups broth with the flour. Add ground chilies to onions and mix well. Pour broth and flour mixture into pan. Stir over high heat until boiling; reduce heat to a gentle simmer and cook 15 to 20 minutes to blend flavors, stirring often. (If making ahead, cool, cover, and chill up to 1 day. Stir often over medium heat until steaming.)

Ladle soup into wide bowls and sprinkle with cheese, tortilla strips, and cilantro. Serves 5 or 6.

Per serving: 361 cal. (40 percent from fat); 14 g protein; 16 g fat (5.4 g sat.); 44 g carbo.; 299 mg sodium; 25 mg chol.

Fried tortilla strips. Cut 6 corn tortillas (6 in. wide) into 1/4-inch-wide strips. Pour about 1/4 inch salad oil into an 8- to 10-inch frying pan; place over medium heat. When oil reaches 350 [degrees] on a thermometer, drop about 1/4 of the strips into the oil. Stir until strips are golden and crisp, about 1 minute. Lift out with a slotted spoon and drain on paper towels.

Repeat to cook remaining tortillas. (If making ahead, cool and store airtight up to 1 day.)