Made Michael's Carnitas today. Next up soup from the broth & those empanadas!

M

music-city-missy

Well-known member
Made Michael in Phoenix's carnitas today. Now I have that great broth and a hard decision to make. Do I make abondigas soup tomorrow or try to recreate this light onion soup we had in Nuevo Progreso several years ago? I have dreamed about that soup and last time I made carnitas, the broth tasted so close to that soup that I am convinced that was their base.
https://recipeswap.org/fun/wp-content/uploads/swap-photos/IMG_20200420_184959843.jpg

 
Wow, there was some work there getting it so clean for the photo,

I want to make this, Thanks for sharing, it looks beautiful.

 
I vote for the onion soup. Also, I'll send you my address. Do you do DoorDash?

(trying saying THAT three times in a row).

 
French onion soup is ALWAYS a good idea. No better recipe than Julia's IMO.

Cook the onions a LONG time.

 
Please let us know which soup you decide on

making and share your light onion soup recipe, if you go that way. I scored an extra bag of onions on this last grocery run. Your plate makes me hungry - time for some breakfast smileys/wink.gif Colleen

 
Jacques Pepin's recipe gives Julia's a run for the money

I've made both versions and am torn as to which I like better.

 
Agree but this onion soup we had was light in flavor and color.

It was basically cream colored and might have had a little thickening but just barely.

 
Onion soup it was. Forgot to take pictures though.

I should have made a picture of the soup I made because I think I almost have this nailed. Use the broth left from carnitas after straining it (If it weren't for the whole cumin and coriander seeds, you could omit this and use the onions that were cooked with the carnitas.

Saute some onions in butter until they are translucent and soft. Stir in just a very little flour (there was just enough flour in the version we had in Nuevo Progreso that it wasn't clear but not really a thickened feel to it) and cook a few minutes to get rid of the raw flour taste but not browned at all. Add the broth and simmer a few minutes until it is slightly thickened and the flavors have all come together. Season with salt and pepper. This soup is as much about the flavor of the broth as much or maybe even more than the onions.

 
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