1. Sauté onions in butter until tender, about 5-10 minutes. Take out about 1/3 cup for garnish and set aside. Add garlic and sherry to the onions in pan. Stir in flour and cook 1 minute. Add chicken stock and chiles; bring to a boil. Simmer 30 minutes. Remove and discard chiles. Add cream, cheese and diced poblano chiles. Simmer 5-10 more minutes. Adjust salt if necessary. 2. For garnish: 3. Spread baguette slices with blue cheese and warm. 4. For each serving, float a baguette slice in the center of each soup bowl. Pile a couple of sautéed onions on baguette and serve. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
