Can I prepare Sopa Paraguaya ahead of time?
Yes, you can assemble the dish and refrigerate it for up to 24 hours before baking. Allow it to come to room temperature for about 30 minutes before baking.
LUNCH
Paraguayan Sopa Paraguaya (Cornbread Casserole) with Cheese and Onions
Sopa Paraguaya is a savory cornbread casserole, a staple in Paraguayan cuisine. This hearty dish features a moist, cheesy cornmeal base baked with sautéed onions, offering a unique and satisfying flavor perfect for lunch or a side.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the cornmeal, milk, heavy cream, queso fresco, shredded cheddar cheese, salt, and black pepper. Mix well until a thick batter forms.
02
Heat the vegetable oil in a large skillet over medium heat. Add the chopped onions and sauté for 8-10 minutes, or until softened and translucent.
03
Stir the sautéed onions into the cornmeal mixture until evenly distributed.
04
Pour the mixture into a greased 9x13 inch baking dish, spreading it evenly.
05
Bake in a preheated oven at 375°F (190°C) for 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
06
Remove from the oven and let it rest for 10 minutes before slicing and serving.
About This Recipe
Sopa Paraguaya is a savory cornbread casserole, a staple in Paraguayan cuisine. This hearty dish features a moist, cheesy cornmeal base baked with sautéed onions, offering a unique and satisfying flavor perfect for lunch or a side.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra rich flavor, you can use a mix of different cheeses like mozzarella or Monterey Jack. Ensure the onions are well-sautéed to bring out their sweetness, which balances the savory cheese and cornmeal.
Easy Substitutions
If queso fresco is unavailable, farmer's cheese or a mild feta can be used. For a dairy-free version, use plant-based milk and cream, and vegan cheese alternatives.
Storage & Reheating
Store leftover Sopa Paraguaya in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave.
Serving Suggestions
Serve warm as a hearty lunch with a simple green salad. It pairs wonderfully with grilled meats or roasted chicken. Enjoy it as a side dish with a traditional Paraguayan barbecue (asado). For a lighter meal, serve a smaller portion alongside a fresh tomato and cucumber salad.
Common Mistakes
Overbaking can lead to a dry Sopa Paraguaya; watch for the golden-brown top and clean toothpick test. Not sautéing the onions enough will result in a raw onion flavor; ensure they are translucent and soft. Using corn flour instead of cornmeal will alter the texture significantly, making it too dense or gummy. Forgetting to grease the baking dish can cause sticking.
Frequently Asked Questions
Is Sopa Paraguaya spicy?
Traditionally, it is not spicy. However, you can add a pinch of cayenne pepper or a chopped jalapeño to the onion mixture if you prefer a little heat.
What kind of cornmeal should I use?
Fine or medium ground cornmeal is best for the authentic texture. Avoid instant cornmeal or corn flour.
MORE TO KNOW
Sopa Paraguaya, despite its name, is not a soup but a dense, savory cornbread. Its origin is often attributed to a mistake by a cook who added too much cornmeal to a soup for President Carlos Antonio López. The result was so delicious it became a national dish. The key to its authentic texture is using fine or medium ground cornmeal, not corn flour, and ensuring a good balance of dairy and cheese for moisture and flavor.
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