Entree: Argentina – Northeast Argentina – Sopa Paraguaya (Dense savory Paraguayan-style cornbread made with cornmeal, cheese, eggs, and sautéed onions)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 50 min

Additional 15 min

Total 1 hr 25 min

Ingredients

- 1 1/2 cups cornmeal (180 g)
- 1 cup crumbled queso Paraguay (170 g)
- 4 large eggs (approx. 200 g)
- 1/2 cup milk (120 ml)
- 4 tbsp unsalted butter (60 g), divided
- 1 medium onion, thinly sliced (approx. 150 g)
- 1 tsp baking powder (5 g)
- 1 tsp fine salt (6 g) adjust to taste
- 1/4 tsp freshly ground black pepper (1 g)
- 1 tbsp vegetable oil (15 ml) or lard for sautéing

Instructions

1. Preheat the oven to 350°F (175°C). Butter a 9x9-inch (23x23 cm) baking pan or a similar shallow baking dish.
2. In a small skillet, heat 1 tbsp (15 ml) oil or lard over medium heat. Add the sliced onion and a pinch of salt and sauté until soft and beginning to caramelize, about 10–12 minutes. Remove from heat and let cool slightly.
3. In a large bowl, whisk the eggs with the milk until combined. Stir in the melted 3 tbsp (45 g) butter.
4. Add the cornmeal, baking powder, salt, and pepper to the egg mixture and mix until just combined. Fold in the crumbled queso Paraguay and the cooled sautéed onions.
5. Pour the batter into the prepared pan, smooth the top, and dot with a little extra butter if desired.
6. Bake for 35–50 minutes, or until the top is golden and a skewer inserted into the center comes out mostly clean with a few moist crumbs.
7. Let rest for 10–15 minutes before cutting into squares. Serve warm or at room temperature.