Spicy French Onion Soup with a Mexican Twist

This deliciously comforting Spicy French Onion Soup infuses a classic dish with a touch of Mexican flair. Perfect for warming up on chilly nights, the addition of Chile de Arbol brings a delightful kick to this time-honored favorite. Enjoy a rich, savory blend of perfectly caramelized onions, red wine, and beef broth, all lovingly topped with cheesy goodness.

Ingredients

🧅 3 large onions, thinly sliced
🫒 3 tablespoons olive oil
🧈 5 tablespoons butter
🍬 1 teaspoon brown sugar
🍷 1 cup red wine (such as Merlot)
🧄 1 chopped garlic
🌿 1 tablespoon fresh thyme
🧂 1 teaspoon salt
⚫ 1 teaspoon black pepper
🍃 2 bay leaves
🥣 8 cups beef broth
🌶️ 2 Chile de Arbol
🍞 Toasted fresh bread slices
🧀 Provolone cheese slices

Instructions

1- Caramelize the Onions:

• In a large pot, heat the olive oil over medium-low heat.
• Add the sliced onions, butter, and brown sugar.
• Cover the pot and cook, allowing the onions to sweat for about 10 minutes.
• Stir the onions and continue cooking for another 10 minutes, scraping any fond from the bottom of the pot to prevent burning.

2- Build the Flavor:

• Pour in the red wine and stir, deglazing the pot to soak up all the caramelized goodness.
• Add the chopped garlic, fresh thyme, salt, black pepper, and bay leaves to the pot.

3- Add Broth and Spice:

• Pour in the beef broth and add the Chile de Arbol for a spicy kick.
• Increase the heat to bring the soup to a boil. Once boiling, reduce the heat and let it simmer for about 15-20 minutes to meld the flavors together.

4- Prepare for Baking:

• Preheat your oven to broil.
• Ladle the soup into oven-safe bowls or crocks.
• Place a toasted slice of bread on top of each serving.

5- Cheesy Topping:

• Cover the bread slices with provolone cheese.
• Place the bowls on a baking sheet and broil in the oven until the cheese melts and turns golden brown.

6- Serve and Enjoy:

• Carefully remove the bowls from the oven, allow to cool slightly, and serve hot with optional garnishes such as fresh thyme sprigs.

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: Serves 4-6
Equipment: Large pot, ladle, oven-safe bowls, baking sheet

Cooking Tips:

• If you prefer a less spicy version, use only one Chile de Arbol, or omit them entirely.
• For best results, choose a dry red wine like Merlot or Pinot Noir for cooking.

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Spicy French Onion Soup with a Mexican Twist