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Receta Sopa De Cebollita Or Spanish Onion Soup (Rodriguez)

by Global Cookbook

Ingredientes

3 Tbsp. Unsalted butter 2 x Red or possibly white pearl onions, julienned 1 c. Dry sherry 3 Tbsp. Worcestershire sauce 3 Tbsp. Soy sauce 3 Tbsp. Balsamic vinegar 1 gal Beef stock

1 lb Skirt steak 2 Tbsp. Flour 6 x Cloves garlic, finely minced 1/2 tsp Salt 1/2 tsp Freshly grnd black pepper 2 Tbsp. Extra virgin olive oil 3 lb Pearl onions, peeled

Direcciones

1. In a large stockpot over high heat, heat the butter. Add in the julienned onions and caramelize while stirring, about six min. Add in the sherry, Worcestershire, soy sauce and vinegar. Reduce and cook about 10 min.
2. Add in the stock and bring to a boil, then decrease the heat to low, cover and simmer.
3. Combine the flour, garlic, salt and pepper in a large mixing bowl. Cut the steak into thin strips and toss with the flour mix to coat proportionately. Heat the oil in a saute/fry pan over high heat. Add in the steak strips and sear while stirring for about five min.
4. Uncover the stockpot. Add in the steak strips and simmer for about 20 min.
5. Add in the peeled onion and simmer another 20 min. Ladle the soup into bowls.
6. Serves 4.
7. Notes: Chef Douglas Rodriguez specializes in one-pot meals native to the Caribbean and to Central and South America. He's the Cuban-American chef of Manhattan's Patria restaurant.

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