RECIPE: REC: Creamy Oaxacan Sweet Onion Soup, by way of Chef2Chef. Not T&T..

[michael-in-phoenix]

...but it sure reads great, and I want to see if it could make it onto my Christmas Eve menu.

Creamy Oaxacan Sweet Onion Soup

Makes 24 (1-1/2 cups) servings

Ingredients:

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

Preparation:

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

Source: National Onion Association

 

[michael-in-phoenix]

"Oaxaca chiles" --this means, evidently, a wide range of chiles available in Oaxaca. But...

...since the substitute suggested is chipotle chile, I assume the "Oaxaca chile" called for in the recipe is the smoked chile used in Oaxaca region. Some Oaxaca websites identify the chipotle chile as the one used in Oaxaca.

Looks like the chipotle chili is the one.

Michael

http://www.oaxaca-restaurants.com/chiles.htm

 

[dawn_mo]

I scaled this down to six servings Michael. This sounds great!

I am making the Southwest Shredded Beef Sandwiches that I posted. I am doing a round bottom roast in a cooking bag. I plan on serving this with brown rice and low carb tortillas. I will let you know how it turns out.

* Exported from MasterCook *

Creamy Oaxacan Sweet Onion Soup With Blue Cheese Croutons(6 servings)

Recipe By :Chef to Chef
Serving Size : 6 Preparation Time :0:00
Categories : Christmas Soups And Stews
Thanksgiving

Amount Measure Ingredient -- Preparation Method

2 large yellow onions -- halved, thinly sliced
1/4 cup butter -- melted
1/16 cup garlic -- chopped
1/8 cup sherry
1/4 cup flour
1 quart chicken stock
3 Oaxaca chiles (see note)
1 cup heavy cream
1 cup white cheddar cheese -- shredded
1 poblano chiles -- diced
salt to taste
Garnish:
Blue Cheese Croutons

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


* Exported from MasterCook *

Blue Cheese Croutons(6 servings)

Recipe By :Chef2Chef
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method6 slices baguette slices -- toasted
1 ounce blue cheese
1/8 cup sautéed sliced onion

Spread baguettes slices with blue cheese and warm.


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


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[rvb]

i'm fairly adventuresome scoville-wise (i brush my teeth with dave's insanity sauce) but...

i'd scale WAY back on the chipotles.

chile's are not like salt. they don't need to cook in.

i'd start with 2 seeded, taste, add seeds, taste and work my way up.

i'd also season on the mild side and serve more heat in a nice little dish marked "danger".