Paraguayan soup

Ingredients for 1 servings:

• 1 large onion(s)
• ½ cup butter
• 1 tbsp lard
• 6 eggs
• 1 cup cheese, grated
• 2 cups milk
• 2 cups sour cream
• 2 cup(s) corn flour or cornmeal
• ½ cup flour, gluten-free possible
• 1 tsp baking powder
• 1 tsp salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

A coffee cup was used as a measure. Finely chop the onion and sauté it in butter, then let it cool. Separately, beat the eggs until frothy. Mix the corn flour or corn semolina with the sour cream and add the eggs, onion, cheese, salt, lard, and flour to form a soft, almost runny dough. Bake on a greased baking sheet at 200°C (400°F) top/bottom heat for about 50 minutes. Check your oven’s temperature! It tastes good hot or cold. Here in Paraguay, it’s often taken to parties as finger food.