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Habanero-Onion Soup with Lime
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.
4 to 6
Servings
Tip
Don’t touch your face with your hands after handling the chilies, as residual capsaicin will cause a burning sensation. If you have disposable foodsafe gloves, it’s a good idea to use them to prep the chilies.
45 minutes
Ingredients
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3
tablespoons extra-virgin olive oil
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2
large yellow onions, halved and thinly sliced
Directions
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01In 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.
