Recipe of the week | Gus’s onion soup

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In this recipe, dried hot guajillo peppers, an ingredient widely used in Mexican cuisine, are used to spice up a delicious broth deglazed with red beer, while slices of avocado placed in the bottom of the bowl add a touch of creaminess. to all. To be enjoyed without moderation.


Makes about 4 servings

Ingredients

  • 6 onions, cut lengthwise into 1/4-inch thick slices
  • 5 dried hot guajillo peppers *
  • 1 C. tbsp canola oil
  • 1 C. tablespoon of sea salt
  • 1 can of red beer with a nice bitterness
  • 1 small smoked pork shank (with the bone), possibly cut into two or three pieces (ask your butcher)
  • Water
  • 1 lawyer
  • Croutons, grated cheese of your choice and ancho chili powder

*These dried hot peppers are among the most popular in Mexican cuisine and can be found in all Latin grocery stores.

Preparation

  1. Remove the seeds from the guajillo peppers, place them in a saucepan and cover with water. Bring to a boil, then remove from heat and leave the chiles in the water until rehydrated. Remove the chiles from the water and set aside (discard the water, as it is very bitter).
  2. In a deep rondeau-style saucepan, heat the canola oil over medium heat. Add the onions and sea salt and sauté, stirring occasionally with a wooden spoon.
  3. Once the onions have started to break down, increase the heat to medium-high and stir more regularly, using the wooden spoon to loosen any crusts that form, then deglaze with half the beer.
  4. Once the beer has evaporated, let the onion pieces blacken the bottom of the pan again and deglaze with the rest of the beer.
  5. Add the pork shank, then enough water to cover the meat. Bring to the boil then leave to simmer, skimming the broth regularly.
  6. After 30 minutes, take a cup of the broth and pour it into a blender with the rehydrated chili peppers. Puree, return the mixture to the soup and mix well.
  7. Continue to cook until the meat is tender and falls easily from the bones. Remove the meat from the broth, let cool enough to be able, with your hands, to remove the bone and excess fat, then cut or shred the meat into pieces of the desired size. Return the meat to the soup.
  8. To serve, slice a quarter of an avocado and place the slices in the bottom of a bowl of onion soup (or another ovenproof bowl). Add the soup, then add the croutons and cover with cheese. The cheese should cover the edges of the bowl, as this prevents it from melting and sinking to the bottom.
  9. Broil for a few minutes, then sprinkle with ancho chili powder, if desired.

Source: recipe by David Ferguson of Gus Restaurant.

Published on lapresse.ca on October 10, 2020.


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