Onion-Garlic Soup with Roasted Poblanos

By Master Chef on May 3rd, 2019 · In Dinner, Entertaining, Herbs and Spices, Meals, Regional and Ethnic, Soups and Stews, Techniques, Vegetables

An exceptional potage with a unique blending of flavors, Onion-Garlic Soup with Roasted Poblanos fuses the best of rustic French and Mexican cuisines. Simple, yet extraordinary.

Onion-Garlic Soup with Roasted Poblanos

Author: Epicurus.com Kitchens

Recipe type: Soups

Cuisine: Southwestern French Fusion

Serves: 12

Ingredients

4 ounces olive oil
4 pounds yellow onions, halved, sliced
3/4 pound fresh poblano chiles, roasted, skinned, and seeded, slivered
4 ounces garlic, chopped
5/8 ounce fresh herbs (rosemary, thyme, parsley stems)
2 1/2 Quarts chicken stock
6 bay leaves
salt and pepper, to taste
12 baguette slices
4 ounces Gruyère cheese, grated or sliced
4 ounces Manchego cheese, grated or sliced

Instructions

Heat olive oil in large stockpot and sauté onions until a dark, but still golden, brown. Add poblanos, garlic and herbs and cook 5 minutes longer. Add chicken stock and bay leaves. Simmer 20 minutes; season with salt and pepper.
To make garnish, top baguette slices with Gruyère and manchego cheeses and melt in a 400 degree oven.
To serve, ladle soup into bowls and garnish with baguette slices.

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Tagged with → baguette • cheese • chilis • epicurus.com • Manchego • soup • soups