Sopa De Cebollita Or Spanish Onion Soup (rodriguez)

When we enjoy God, we enjoy Him in His eternity without any flux… Time is fluid, but eternity is stable; and after many ages, the joys will be as savory and satisfying as if they had been but that moment first tasted by our hungry appetites. When the glory of the Lord shall rise upon you, it shall be so far from ever setting, that after millions of years are expired, as numerous as the sands on the seashore, the sun, in the light of whose countenance you shall live, shall be as bright as at the first appearance; He will be so far from ceasing to flow, that He will flow as strong, as full, as at the first communication of Himself in glory to the creature. God is always vigorous and flourishing; a pure act of life, sparkling new and fresh rays of life and light to the creature, flourishing with a perpetual spring, and contenting the most capacious desire; forming your interest, pleasure, and satisfaction; with an infinite variety, without any change or succession; He will have variety to increase delights, and eternity to perpetuate them; this will be the fruit of the enjoyment of an infinite and eternal God.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Meats	Cuban	*aji-amer, Cuban, Restaurant, Soup	4	Servings

INGREDIENTS

3	T	Unsalted butter
2		Red or white pearl onions
		julienned
1	c	Dry sherry
3	T	Worcestershire sauce
3	T	Soy sauce
3	T	Balsamic vinegar
1	gl	Beef stock
1	lb	Skirt steak
2	T	Flour
6		Cloves garlic, finely
		chopped
1/2	t	Salt
1/2	t	Freshly ground black pepper
2	T	Olive oil
3	lb	Pearl onions, peeled

INSTRUCTIONS

In a large stockpot over high heat, melt the butter. Add the julienned
onions and caramelize while stirring, about six minutes. Add the
sherry, Worcestershire, soy sauce and vinegar. Reduce and cook about
10 minutes. Add the stock and bring to a boil, then decrease the heat
to low, cover and simmer.  Combine the flour, garlic, salt and pepper
in a large mixing bowl.  Cut the steak into thin strips and toss with
the flour mixture to  coat evenly. Heat the oil in a saute pan over
high heat. Add the  steak strips and sear while stirring for about five
minutes.  Uncover the stockpot. Add the steak strips and simmer for
about 20  minutes. Add the peeled onion and simmer another 20 minutes.
Ladle  the soup into bowls. Serves 4.  >Excerpt from LATIN LADLES by
Douglas Rodriguez (Ten Speed: 1997-ISBN  0-89815-851-6) >Story by
Carolyn Jung (Knight Ridder) >Riverside  Press-Enterprise 1998-Apr-05
>Hanneman/Buster  Notes: Chef Douglas Rodriguez specializes in one-pot
meals native to  the Caribbean and to Central and South America. He's
the  Cuban-American chef of Manhattan's Patria restaurant.  Recipe by:
LATIN LADLES by Douglas Rodriguez  Posted to MC-Recipe Digest by
KitPATh <phannema@wizard.ucr.edu> on  Apr 06, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1313 Calories From Fat: 558 Total Fat: 62.4g Cholesterol: 151.2mg Sodium: 9660.7mg Potassium: 2491mg Carbohydrates: 113.2g Fiber: 8.8g Sugar: 26.5g Protein: 61.7g