7½ c chicken stock

6 large onions (3.5 lbs), thinly sliced

1 tsp cumin

½ tsp coriander

½ tsp oregano

1/3 c flour

2 Tbsp chili powder

6 corn tortillas

Salad oil

1¼ c shredded chili-jack cheese

1/3 c chopped cilantro

In 5-6 qt pan, combine onions, ¾ c broth, herbs, cover and cook on high, stirring occasional until liquid is gone (15 min). Continue cooking, scrapping pan until onions are rich caramel color (15 min). Add chili powder the last couple minutes. Mix broth and flour until smooth. Add to onions, bring to boil. Simmer, stirring often for 15 min. While soup is simmering, cut tortillas in to ¼ inch strips. Pour oil into pan, heat to 350. Fry strips until golden and crisp – drain. Ladle soup into bowls, top with tortilla strips, cheese, and cilantro.