Creamy Spicy Oaxacan Sweet Onion Soup
At a Glance
- Prep
- 20 minutes
- Cook
- 40 minutes
- Total
- 1 hour
- Servings
- 12 serving(s)
Categories
- Soup
- Mexican
- Southwestern U.S.
- Stovetop
- Onions
Allergens
- Milk
- Wheat
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
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!
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Equipment
Large pot, Knife, Cutting board, Measuring cups, Measuring spoons
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
Instructions
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.
For garnish:.
Spread baguette slices with blue cheese and warm.
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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