Valley of Mexico White Onion Soup

• 3 tablespoons butter
• 3 large white onions, thinly sliced
• 1 teaspoon salt
• 14 teaspoon ground pepper
• 6 cups chicken stock
• 1 fresh lime, cut in wedges
• 1 cup finely diced monterey jack cheese
• 3 tablespoons chopped cilantro

1. In a large saucepan, melt butter over medium low heat.
2. Add onions and cook, uncovered, stirring occasionally, until onions are very tender and fragrant, about 15 minutes.
3. Do not brown.
4. Stir in salt, pepper and chicken stock.
5. Raise heat to medium, bring soup to a boil and cook 5 minutes to blend flavors.
6. Serve hot, with lime wedges, cheese and fresh cilantro for each diner to add at the table.

butter, white onions, salt, ground pepper, chicken stock, fresh lime, cheese, cilantro

Taken from www.food.com/recipe/valley-of-mexico-white-onion-soup-470060 (may not work)