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

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!