Thursday, November 09, 2006


Creamy Oaxacan Sweet Onion Soup

Creamy Oaxacan Sweet Onion Soup

Makes 24 (1-1/2 cups) servings


8 large (6 pounds) yellow onions, halved, thinly sliced
1 cup (8 ounces) butter, melted
1/4 cup (1 ounce) garlic, chopped
1/2 cup (4 ounces) sherry
1 cup (4 ounces) flour
4 quarts (8 pounds) chicken stock
12 each Oaxaca chiles (see note)
1 quart (2 pounds) heavy cream
1 quart (1 pound) white cheddar cheese, shredded
4 each (12 ounces) poblano chiles, diced
salt to taste

Blue Cheese Croutons:

24 slices (4 ounces) baguette slices, toasted
4 ounces blue cheese
3/4 cup (8 ounces) sautéed sliced onion


Sauté onions in butter until tender. Add garlic and sherry. Stir in flour and cook 1 minute. Add chicken stock and Oaxaca chiles, bring to boil. Simmer 30 minutes. Discard chiles. Add cream, cheese and diced poblano chiles. Simmer 5 minutes. Adjust salt if necessary.

For Garnish:

Spread baguette slices with blue cheese and warm.

For Each Serving:

Float a baguette slice in center of each soup bowl. Heap a couple of sautéed onion slices on baguette.

Note: Or substitute drained canned chipotle chiles in adobo sauce or dried chipotle chiles.

Recipe by Donna Nordin, Chef/Owner, Café Terra Cotta, Tucson, Arizona

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