A spicy and unique onion soup flavored with Oaxacan and poblano chilies, a new variation of an old favorite that will be sure to please.
8 large yellow onions, thinly sliced
1 cup butter, melted
1⁄4 cup garlic, chopped
1⁄2 cup sherry
1 cup flour
4 qt. chicken stock
12 Oaxacan chilies (see note)
1 qt. heavy cream
4 cups shredded white Cheddar
4 poblano chilies, diced
Salt, to taste
24 baguette slices, toasted
4 oz. blue cheese
3⁄4 cup sautéed sliced onion
1. Sauté onions in butter until tender. Add garlic and sherry. Stir in flour and cook 1 min.
2. Add stock and Oaxacan chilies; bring to a boil. Reduce heat; simmer 30 min. Discard chilies.
3. Stir in cream, cheese, and poblanos. Simmer 5 min.
4. Spread baguette slices with blue cheese and warm. Per serving, float a baguette slice in center of each soup bowl. Heap several sautéed onion slices on baguette.
Note: Substitute drained, canned chipotle chilies in adobo sauce or dried chipotles chilies for Oaxacan.