Bolivian Onion Soup

Bolivian Onion Soup Recipe - Ingredients and Instructions

Region / culture: Bolivia | Preparation time: 20 minutes | Cooking time: 1 hour 45 minutes | Servings: 4

Introduction

Bolivian Onion Soup is a heartwarming and flavorful dish that combines the sweetness of caramelized onions with the richness of beef broth and red wine, topped with melted cheese and crispy bacon. This recipe takes a classic comfort food to new heights with its depth of flavor and satisfying textures. Perfect for chilly evenings or whenever you're in the mood for a comforting bowl of soup, this dish is sure to please both family and friends.

History

The origins of onion soup can be traced back to Roman times, but the version most are familiar with today originated in France. The Bolivian twist on this classic soup incorporates ingredients and cooking techniques that reflect the country's culinary traditions and available local produce. The addition of red wine and the use of sweet onions give this version its unique flavor profile, making it a beloved dish in Bolivian cuisine and beyond.

Ingredients

Hoagie rolls or any suitable bread, sliced 1.5 inches thick
4 slices of bacon, fried crisp and reserved
4 tbsp of melted butter
4-5 vidalia onions or sweet onions, peeled and thinly sliced
2 cloves of fresh garlic, crushed, peeled, and finely minced
5 cans of Campbell's beef broth (or 4 Knorr beef bouillon Cubes dissolved in 7 cups of hot water)
1 tbsp of kitchen bouquet browning sauce
0.25 cup of dark brown sugar
1-1.5 cups of red wine
2 tsp of dried oregano
2-3 green onions or shallots, peeled and sliced thin
Freshly ground black pepper, to taste
swiss gruyere or cheese slices

How to prepare

In a large saucepan over medium-low heat, fry 4 strips of bacon until crisp.
Drain the bacon on paper towels.
Reserve the bacon fat for another use.
In the same pan, melt butter over low heat.
Add onions and sauté them over medium-low heat until they become somewhat translucent and tender, about 10 minutes.
Stir frequently until the onions caramelize and turn golden brown.
Stir in garlic and remove from heat.
Be careful not to burn it.
In a large pot or Dutch oven, combine the caramelized onions, beef broth, Kitchen Bouquet, and dark brown sugar.
Simmer gently for 1 hour, stirring occasionally.
Meanwhile, spray or spread bread of choice with a thin coating of butter.
Toast the bread lightly and place it in a 225°F (107°C) warm oven to dry out.
Add wine and oregano to the soup and cook for another 20 minutes.
Add shallots and cook for another 5 minutes.
Season with black pepper.
Remove the bread from the oven.
Increase the oven temperature to 350°F (177°C).
Place the oven-dried bread (or use croutons) in 4 ovenproof soup bowls.
Ladle the soup on top and sprinkle with crumbled crisp bacon.
Cover the top of the bowls with cheese slices.
Place them in the preheated oven and bake for about 20 minutes or until the cheese melts.
Serve immediately.

Variations

For a vegetarian version, use vegetable broth instead of beef broth and omit the bacon or use a vegetarian bacon alternative. You can also experiment with different types of cheese, such as Gruyère or Swiss, for a different flavor profile.

Cooking Tips & Tricks

To achieve the perfect caramelization of onions, patience is key. Cook the onions slowly over medium-low heat to draw out their natural sugars. This process can take up to 40 minutes, but it's worth the wait for the deep, sweet flavor it imparts to the soup. Additionally, using a combination of sweet onions and shallots adds complexity to the dish. For a smoother soup, you can blend part of the onion mixture before adding it to the broth.

Serving Suggestions

Serve the Bolivian Onion Soup hot, directly after baking, to enjoy the melted cheese at its best. Pair it with a crisp green salad dressed with a light vinaigrette to balance the richness of the soup. A glass of red wine, such as a Merlot or Cabernet Sauvignon, complements the flavors of the soup beautifully.

Cooking Techniques

Caramelizing the onions is a key technique in this recipe, requiring slow cooking and frequent stirring to ensure even browning without burning. Baking the soup with the cheese-topped bread creates a deliciously melted and slightly crispy topping.

Ingredient Substitutions

If you don't have hoagie bread, you can use French baguette slices or any crusty bread. Substitute the red wine with beef broth or a non-alcoholic red wine alternative if desired. For a lighter version, use olive oil instead of butter for sautéing the onions.

Make Ahead Tips

The onion and broth mixture can be made ahead of time and refrigerated for up to two days. When ready to serve, reheat the soup, add the bread and cheese, and bake as directed.

Presentation Ideas

Serve the soup in individual ovenproof bowls or crocks for a rustic and inviting presentation. Garnish with fresh herbs, such as thyme or parsley, for a pop of color and flavor.

Pairing Recommendations

Aside from red wine, this soup pairs well with a light beer or sparkling water. For a non-alcoholic option, try a tart apple cider to complement the sweetness of the onions.

Storage and Reheating Instructions

Store leftover soup (without the bread and cheese topping) in an airtight container in the refrigerator for up to three days. Reheat on the stove over medium heat until hot, then proceed with the bread and cheese topping and bake as originally directed.

Nutrition Information

Calories per serving

A single serving of Bolivian Onion Soup contains approximately 350 calories. This makes it a hearty and satisfying meal, especially when served with a side salad or a portion of vegetables.

Carbohydrates

A serving of Bolivian Onion Soup contains approximately 45 grams of carbohydrates. The majority of these carbs come from the onions, bread, and dark brown sugar. Onions are a good source of fiber, which can help with digestion and provide a feeling of fullness.

Fats

This recipe contains about 15 grams of fat per serving, primarily from the butter and bacon. To reduce the fat content, you can use less butter for sautéing the onions and opt for turkey bacon or a vegetarian bacon alternative.

Proteins

Each serving of Bolivian Onion Soup provides roughly 10 grams of protein, coming from the beef broth and cheese. For a higher protein content, consider adding shredded chicken or beef to the soup.

Vitamins and minerals

Onions are a good source of vitamin C, vitamin B6, and manganese. Cheese adds calcium and phosphorus to the dish, while beef broth contributes iron and potassium. Together, these ingredients make the soup not only delicious but also nutritionally beneficial.

Alergens

Common allergens in this recipe include dairy (butter and cheese) and gluten (hoagie bread). Individuals with dietary restrictions should consider suitable substitutions.

Summary

Bolivian Onion Soup is a balanced dish that offers a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It's a comforting and nutritious meal that can fit into a balanced diet.

Summary

Bolivian Onion Soup is a rich and flavorful dish that combines sweet caramelized onions, hearty beef broth, and melted cheese for a comforting and satisfying meal. With its blend of nutrition and taste, it's a wonderful way to warm up on a cold day or enjoy a cozy night in. Whether you stick to the traditional recipe or explore variations, this soup is sure to become a favorite.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a rainy day in La Paz, Bolivia, and I was wandering through the bustling market stalls, trying to escape the downpour. As I passed by a small food stand, the aroma of simmering onions and spices wafted through the air, enveloping me in a warm and comforting embrace.

Curious, I approached the stand and struck up a conversation with the elderly woman who was tending to a large pot bubbling away on the stove. She smiled warmly at me and began to tell me about the traditional Bolivian Onion Soup she was making. She explained that it was a simple yet flavorful dish that had been passed down through generations in her family.

As I watched her deftly chop onions and stir in spices, I couldn't help but be captivated by her passion for cooking. She spoke with such reverence for the ingredients and techniques involved in creating this soup that I knew I had to learn how to make it myself.

I asked her if she would be willing to share her recipe with me, and to my delight, she agreed. She handed me a weathered piece of paper covered in scribbled notes and told me to treasure it as if it were a family heirloom.

Over the years, I have refined and perfected the recipe, adding my own twists and tweaks to make it truly my own. But every time I make Bolivian Onion Soup, I am transported back to that rainy day in La Paz, standing in awe of the elderly woman who taught me the magic of simple, honest cooking.

To make Bolivian Onion Soup, you will need:

- 4 large onions, thinly sliced

- 4 cloves of garlic, minced

- 2 tablespoons of vegetable oil

- 1 teaspoon of ground cumin

- 1 teaspoon of paprika

- 1 teaspoon of dried oregano

- 1 bay leaf

- 6 cups of beef or vegetable broth

- Salt and pepper to taste

- Fresh parsley for garnish

In a large pot, heat the vegetable oil over medium heat. Add the onions and garlic and sauté until soft and translucent, about 10 minutes. Stir in the cumin, paprika, oregano, and bay leaf, and cook for another minute to toast the spices.

Pour in the broth and bring the soup to a simmer. Cover and let it cook for about 30 minutes, allowing the flavors to meld together.

Season with salt and pepper to taste, and remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley.

As I sit down to enjoy a steaming bowl of Bolivian Onion Soup, I can't help but feel grateful for the serendipitous encounter that led me to discover this humble yet extraordinary dish. In every spoonful, I taste the warmth and generosity of the elderly woman who shared her recipe with me, and I am reminded of the power of food to connect us across time and distance.

And so, I will continue to make Bolivian Onion Soup for years to come, passing down the recipe to future generations and sharing the story of how a rainy day in La Paz changed the course of my culinary journey forever.