Sopa Paraguaya

Preheat the oven to 190°C. Grease a rectangular baking dish (about 20×30 cm) with oil.

Finely chop the onion. Heat 3 tbsp oil in a skillet and sauté the onion over medium heat for 5–7 minutes until translucent, without letting it brown. Remove from heat and let cool slightly.

In a large bowl, beat the eggs with a fork or whisk, add the milk and remaining oil, and mix until smooth.

Add the cornmeal, baking powder and salt, and mix thoroughly into a smooth, lump-free batter (it should have the consistency of thin sour cream).

Cut the bryndza into small cubes (don't grate it, so you can still feel the pieces in the finished dish) and gently fold it into the batter along with the sautéed onion.

Pour the batter into the prepared dish and smooth the surface with a spatula.

Bake for 40–45 minutes until golden brown on top; a wooden skewer inserted into the center should come out dry.

Remove from the oven and let stand in the dish for 10 minutes, then cut into portioned squares and serve warm.