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.
- 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
- 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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