Recipe by Sharon123
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!
Top Review by appleydapply
Oh, this was so good! 5 stars all around - even my teens loved it, although one of them picked out all the peppers. :) For the onions, I used half sweet onion and half regular yellow onion. For the chiles, I used canned chipotles. After simmering for 30 minutes, they had added just the right amount of smoky goodness to the soup. I didn't use the garnish although next time I will; we served with quesadillas instead.
- 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
- 12 slices baguette
- 2 ounces blue cheese
- 1⁄3 cup sauteed sliced onion
Directions See How It's Made
- 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!