Despite its name, sopa paraguaya is a savory corn cake. Cooked onion, cheese and milk create a moist crumb beneath a golden surface.
Recipe details
- Prep time: 20 min
- Cook time: 40 min
- Total time: 1 hr
- Servings: 12 squares
- Difficulty: Easy
- Estimated cost per serving: $0.70
Ingredients
- 2 tablespoons butter
- 2 large onions, thinly sliced
- 2 cups fine cornmeal
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3 eggs
- 2 cups whole milk
- 1 cup crumbled fresh cheese
- 1 cup shredded mozzarella
- 2 tablespoons oil for the pan
Step-by-step instructions
- Heat the oven to 375°F (190°C) and grease a 9-by-13-inch baking dish.
- Cook the onions in butter over low heat for 10 minutes without browning; cool.
- Combine the cornmeal, salt and baking powder. Whisk in the eggs and milk.
- Fold in the onions and both cheeses. Pour into the dish and level the surface.
- Bake for 35 to 40 minutes, until golden and set in the center. Rest for 10 minutes before cutting.
Tips and variations
- Do not overbake or it will lose its characteristic moisture.
- Serve warm beside grilled meats or as a snack.
