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Habanero Onion Soup




Source of Recipe


Milk Street


Recipe Introduction


This soup requires only a handful of ingredients but hits a wide range of flavor notes: savory, sweet, spicy, tangy and herbal. Habanero chilies are intensely spicy but also fruity. To achieve a soup with the right flavor but without scorching heat, we mince one chili and leave the other whole, cutting slits into its sides so it releases its flavor, then fish it out before serving. While the soup is simmering, we throw together a fragrant mix of lime and herbs for garnishing individual servings.


List of Ingredients




3 tablespoons extra-virgin olive oil
2 large yellow onions, halved and thinly sliced
2 habanero chilies, 1 slit a couple times with a paring knife, 1 stemmed, seeded and minced
2 bay leaves
1 teaspoon white sugar
Kosher salt and ground black pepper
1 1/2 quarts low-sodium chicken broth
1 cup lightly packed fresh flat-leaf parsley, finely chopped
3 scallions, finely chopped
2 teaspoons grated lime zest, plus 2 tablespoons lime juice, plus lime wedges to serve

Recipe



01
In a large Dutch oven over medium-high, heat the oil until shimmering. Add the onions, the whole and minced chilies, bay, sugar and ½ teaspoon salt. Cook, stirring occasionally, until the onions are deep golden brown, 15 to 18 minutes. Add the broth and bring to a simmer, scraping up any browned bits. Reduce to medium-low, cover and cook, stirring occasionally, until the onions are meltingly tender, 10 to 15 minutes.
02
Meanwhile, in a small bowl, stir together the parsley, scallions, lime zest, ¼ teaspoon salt and 1 teaspoon pepper; set aside.
03
When the soup is done, remove the pot from the heat. Remove and discard the bay and whole habanero, then stir in the lime juice. Taste and season with salt and pepper. Serve topped with the parsley mixture and with lime wedges.