Denver Green Chili Recipe of the Week - 2/10/08

Southwest Onion Soup

Southwest Onion Soup - no toppings

This recipe is a variation of the classic French Onion Soup.
I used a meaty mild Anaheim green chile - the kind you
might eat by itself - and it turned out to be wonderful.

To make this a really low fat dish, cut the butter and flour in
half and serve without the tortilla chips and cheese. Then just
sprinkle a bit of parmesan cheese on top. This soup can
stand on its own without the toppings.

Does anyone else ever cook with green chile juice? I reduced
the water by 1/2 cup and added one cup of green chile juice,
which added a nice flavor.

INGREDIENTS:
2 cups sliced onion, cut in 2-inch strips
2 tbsp butter
3 tbsp flour
1 tsp ground black pepper
1 tsp sugar
4 cups water
1 package onion soup mix
1 cup whole mild green chiles, cut into 2-inch strips
1/4 cup chopped cilantro
1 cup shredded sharp cheddar cheese
tortilla chips

note: I tried it with Monterey Jack, which was
overpowered by the soup. I also used grated
parmesan, which was very good.

PREPARATION:

1. In a large pot, sautee the onion in butter over medium-low
heat for 30 minutes (to caramelize).

2. Stir in the flour, black pepper, and sugar to form a pasty
mixture .

3. Gradually stir in the water and soup mix.

4. Add the green chiles and cilantro and simmer for 15 minutes.