Creamy Spicy Oaxacan Sweet Onion Soup |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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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:
4 large yellow onions, peeled, halved, thinly sliced |
1/2 cup butter, melted |
1/8 cup garlic, chopped |
1/4 cup sherry wine |
1/2 cup flour |
2 quarts chicken stock or 2 quarts vegetable stock |
6 oaxacan chilies (or use canned chiles in adobe sauce or dried chipotle chiles) |
2 cups heavy cream |
2 cups white cheddar cheese, shredded |
2 poblano chiles, diced |
salt |
12 slices baguette |
2 ounces blue cheese |
1/3 cup sauteed sliced onion |
Directions:
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. For garnish:.
3. Spread baguette slices with blue cheese and warm.
4. 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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