Sopa paraguaya para el finde

In a bowl, crack 4 eggs.

In a small pan, heat some oil (common or olive) and add approximately 700 g of chopped onion to transparent it, not to brown it.

While the onion is cooking, in the bowl with the eggs, add 500 ml of milk and mix well with a whisk.

Add 300 g of corn flour to the egg and milk mixture and mix to avoid lumps.

Once the onion is transparent, add it to the egg mixture and stir to combine.

Season the mixture with salt and a good amount of black pepper.

Add approximately 400-500 g of cubed fresh cheese (cuartirolo) to the mixture and mix well.

Preheat the oven to 170-180°C (340-356°F).

Pour the mixture into a baking dish and bake for approximately 30 to 35 minutes.

Once baked, remove from the oven and let it cool slightly before cutting into squares.

Equipment Needed

Allergens