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
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. SautÃ© 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