Sopa Paraguaya



2 medium onions

1 tablespoon of salt

8 large eggs

300 grams of butter

600 grams of precooked yellow P.A.N cornmeal.

750 ml milk

600 grams of fresh cheese found in Santo Domingo

1 teaspoon of anise (optional)


 Step by Step:

 The onion is cut into julienne strips and sautéed in a frying pan; let it cool.

 Then the eggs are beaten, the butter or the lard is added; little by little the corn flour is incorporated, alternating with the milk and the crumbled cheese.

 The anise is added.

 Everything is mixed gently and the preparation is poured into a greased mold and then baked in a hot oven (180 ° C) for approximately 45 min.

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