Onion Soup
- 2 cups water
- 1/2 teaspoon dried oregano
- 5 cups water
- 1 pound chicken parts wings, legs, breast - whatever you want
- 2 tablespoon canola oil
- 1 clove fresh garlic, peeled
- 2 tablespoon chicken bouillon
- 4 tablespoon pickled jalapenos (but only the water. if you want it very spicy, add 2-3 small slices of jalapeno pepper
- 5 tablespoons cider vinegar i use the apple vinegar
- 1 cup carrot sliced
- 3 large white onion about 13 oz
- Carbohydrate 15.3855359689616 g
- Cholesterol 85.228569375 mg
- Fat 24.4639109880553 g
- Fiber 3.0248005410504 g
- Protein 23.1808612655841 g
- Saturated Fat 5.54619988270427 g
- Serving Size 1 1 Serving (698g)
- Sodium 429.585142983825 mg
- Sugar 12.3607354279112 g
- Trans Fat 1.61166931126935 g
- Calories 375 calories
Step-by-step
- In a pan hit very well 2 TBS oil (aout 3-4 minutes). Add chicken to fry. Do not move in pan until is well fried on a side. Than flip it to the other side until well done (about 3-4 minutes each side until golden).
- Separate, In a pot add water with 1 clove of garlic, 1/2 tsp dry oregano, 2 tbs Chicken bouillon.
- Leave few minutes to boil.
- Add 2 tbs JALAPENO juice. If you want it hotter, add more jalapenos.
- leave few minutes to boil
- add 3 tbs white vinegar and leave few more minutes to boil.
- Add chicken in water.
- Taste the soup.
- add 1 cup carrots (sliced)
- leave few minutes
- add little bit of oil (where you fried the chicken and scrub good the pot)
- Clean and cut in fine rounds fresh onion. huge white onion.
- If you taste it and if is not enough vinegar, add more until reach the taste you love.
- Add 2 cups of water in a separate pot (for the onion). You need to precook the onion to remove the strong smell.
- Slice all onion very thin . Boil only few minutes (3-4) and take the rings apart in same time. Drain the water and let onions rest.
- Leave the soup to boil for 10 more minutes. Add onion and immediately stop the fire.
- Serve with hot corn tortilla.
The Searing Trap
Crowding the pan ruins the initial chicken sear by trapping moisture against the skin. Heat two tablespoons of neutral oil in a heavy-bottomed skillet for three to four minutes until shimmering, then lay down the pieces without overlapping them. Leave the meat entirely undisturbed for another three to four minutes per side to build a deep, golden crust that stands up to the broth later. Scrape up the browned fond from the bottom of that pan with a splash of warm liquid before returning the chicken to the pot, because those caramelized bits anchor the savory depth of the soup.Balancing Acid and Raw Alliums
Raw alliums overpower a delicate broth unless properly managed beforehand. Boil sliced white onions for precisely three to four minutes in a separate pot of water to strip away harsh sulfur compounds while keeping their structural integrity intact. Add cider vinegar and pickled jalapeño brine incrementally rather than all at once, tasting the liquid repeatedly until the sharp tang hits the back of the palate without masking the oregano and garlic. Incorporate the onions at the very end of the cooking process and kill the heat immediately to prevent them from turning mushy.Batch Scaling Realities
Multiplying this recipe for larger groups requires careful water management. Double the liquid components slowly, as large volumes of broth concentrate differently than smaller portions during a ten-minute boil. Keep burners set to medium-high to maintain a steady simmer without boiling away the vinegar aromatics.
