Sopa Paraguaya

Instructions

1. 1 Melt the butter in a large skillet over medium heat. Add the diced onions and cook slowly for ten to twelve minutes until very soft, translucent, and sweet. Do not allow them to brown, as the onion flavour should be sweet and mild in the finished corn cake.
2. 2 In a large bowl, beat the eggs lightly. Add the milk, salt, and pepper, whisking to combine. Add the cornmeal gradually while stirring to prevent lumps. The batter should be thick and pourable, similar to thick cake batter in consistency.
3. 3 Fold the cooked onions with their butter and the grated cheese into the batter. Stir until everything is evenly distributed. The cheese should be visible throughout the batter in generous amounts, as it melts during baking to create pockets of rich, savoury flavour.
4. 4 Pour the batter into a well-greased 23x33cm baking pan, spreading evenly. The batter should be about four centimetres deep. Smooth the top with the back of a wet spoon for even browning. The mixture will rise slightly during baking.
5. 5 Bake at 180C for forty-five to fifty minutes until the top is deeply golden brown, the edges pull away from the pan slightly, and a toothpick inserted in the centre comes out clean. The cake should be firm to the touch but not dried out.
6. 6 Let the sopa paraguaya cool in the pan for ten minutes before cutting into squares. Despite its name meaning Paraguayan soup, this is actually a savoury corn cake that is dense, cheesy, and richly flavoured. Serve warm as a side dish with grilled meats.