Raúl Musibay: Sopa de Cebolla is easy to make. And let me tell you it tastes great!
Jorge Castillo: You won't have to worry about cleaning up the bowls afterwards -- your guests will drink every drop.
Glenn Lindgren: Toast the Cuban bread briefly under the broiler to brown and crisp it.
Jorge Castillo: And if you just can't get Cuban bread in your area, substitute French or Italian bread.
The classic Cuban version of what the French call "onion soup."
INGREDIENTS:5 medium yellow onions sliced thin
Add the broth, sherry and pepper. Bring to a boil and then simmer, uncovered for 25 minutes.
Float a slice or two of toasted Cuban bread in each bowl. Sprinkle grated cheese (be generous!) on top of each slice of bread.
Pour the hot soup over the bread. Serve immediately.
No copying or commercial duplication of any content (including photos) without the express written permission of the authors and proper attribution.
This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes more than 24 new photos of the prepared dishes.
Search or Browse All of the Recipes by Photo