Step 1 of 5
Sopa paraguaya
Simmer the sliced onions in the water with the salt, covered, for 15 minutes until completely soft and sweet. Do not drain; the liquid goes into the batter. Cool a little.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Sopa paraguaya take?
1 hr 20 min all in — 20 min prep, 1 hr cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 10 squares. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Gluten-free, Nut-free.
7 more questionsFewer questions
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Mixing bowl, Baking tray, Oven.
How much salt do I put in?
The recipe lists Salt at 1½ tsp.
What can I use instead?
Fine cornmeal → Half cornmeal, half fresh corn kernels blended. This drifts toward chipa guasú, the fresh-corn version. Both are correct Paraguayan dishes.
Any tips from this recipe?
Salt carefully: queso fresco varies. Taste a pinch of the raw batter before it goes in the oven. Reheat squares in a hot pan or on the edge of the grill; they take on a good crust.
Can I prepare this ahead?
Reheat squares in a hot pan or on the edge of the grill; they take on a good crust.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.