Creamy Spicy Oaxacan Sweet Onion Soup

Total Time
1hr
Prep 20 mins
Cook 40 mins

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 Nutrition

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!

Reviews

(2)
Most Helpful

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.

appleydapply December 03, 2008

OMGOMGOMG THIS SOUP IS SO AMAZING!!!! I used 1 (big) chipotle in adobo - could have used more but the kids are happy. This is just divine. Just like the title says, lol! I may use this as a starter in a Christmas Around the World meal instead of the same old-same old next Christmas. Thank you, Sharon & I hope you're doing well....xoxo Beth

Elmotoo February 25, 2007

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