Creamy Spicy Oaxacan Sweet Onion Soup
Just like the title says, this is sweet and creamy and spicy with chipotle and poblano peppers! So enjoy! Adapted from Donna Nordon, owner/chef of Cafe Terra Cotta in Tucson, Arizona. This will feed a crowd, so feel free to cut recipe in half!
Ingredients
12 serv.- large yellow onions, peeled, halved, thinly sliced↗4
- butter, melted↗1⁄2 cup
- garlic, chopped↗1⁄8 cup
- sherry wine↗1⁄4 cup
- flour↗1⁄2 cup
- chicken stock or 2 quarts vegetable stock↗2 quarts
- oaxacan chilies (or use canned chiles in adobe sauce or dried chipotle chiles)6
- heavy cream↗2 cups
- white cheddar cheese, shredded↗2 cups
- poblano chiles, diced↗2
- salt↗
- Garnish
- slices baguette↗12
- blue cheese↗2 ounces
- sauteed sliced onion1⁄3 cup
Step-by-step instructions
- 1
Sauté onions in butter until tender, about 5-10 minutes. Take out about 1/3 cup for garnish and set aside. Add garlic and sherry to the onions in pan. Stir in flour and cook 1 minute. Add chicken stock and chiles; bring to a boil. Simmer 30 minutes. Remove and discard chiles. Add cream, cheese and diced poblano chiles. Simmer 5-10 more minutes. Adjust salt if necessary.
- 2
Spread baguette slices with blue cheese and warm.
- 3
For each serving, float a baguette slice in the center of each soup bowl. Pile a couple of sautéed onions on baguette and serve. Enjoy!
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