Onion Garlic Soup with Roasted Poblanos

Yield: 24 (1-1/3 cup) servings

1-1/2 pounds fresh poblano chile peppers
8 pounds or 16 medium yellow onions, halved, thinly sliced
8 ounces or 1 cup olive oil
8 ounces or 1-1/3 cups garlic, chopped
1-1/4 ounces or 1/2 cup fresh herbs (thyme, rosemary, sage and/or basil), chopped
10 pounds or 5 quarts Chicken broth
12 each bay leaves
Salt and pepper to taste

Croutons:
4 to 6 ounces or 24 slices baguette slices, toasted
2 ounces or 1/2 cup Gruyere cheese, grated
2 ounces or 1/2 cup Manchego cheese,

Grill poblano chiles until roasted. Peel, discard seeds and coarsely chop. Sauté onions in olive oil until golden. Add garlic, poblanos and herbs. Cook for five minutes longer. Add chicken broth and bay leaves. Bring to a slow boil and simmer for 20 minutes. Add salt and pepper as needed.

For Garnish: Top baguette slices with cheeses and heat to melt.

For Each Serving: Float a baguette slice in center of each soup bowl.

Recipe and image provided by the National Onion Association.
Courtesy of Dominic Geraghty, Executive Chef; Amaya at Hotel Santa Fe, New Mexico

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