If you are seeking an unusual but soul-satisfying soup, look no further! Creamy, cheesy, silky, and rich with a bit of heat, this version features Latin flavors instead of the traditional French approach to onion soup.
I adapted this Spanish Onion Soup to serve as a first course at a Fall dinner party followed by Cider Glazed Pork and Chipotle Apples, Arroz Con Jocoqui, and Kaluha Chocolate Flan. The party was a success, and the soup, memorable. Whether you are staging a fancy dinner party or just having soup for dinner, give the Spanish recipe a try.
Spanish Onion Soup
An amazingly delicious version of an onion soup. It is a great first course for a Latin dinner. The blue cheese is unique and delightful with the other flavors.
Serves 20
5 pounds Spanish onion thinly sliced (about 8 large)
1 cup butter melted
⅓ cup garlic chopped
1 cup sherry
1½ cup flour
1 gallon chicken stock
1 quart heavy cream
4 cup cheddar cheese grated
8 ounce blue cheese, plus additional for garnish
4 poblano peppers, diced
4 to 6 tablespoon bottled chipotle pepper sauce
salt to taste
1½ cup pepitas roasted garnish optional
Saute’ onions in butter till tender. Add garlic and sherry, stir in flour and cook 1 minute.
Add Chicken stock and bring to boil. Reduce heat and simmer 30 minutes.
Stir in cream, cheddar cheese and blue cheese. Remove ½ the mixture at this point and set it aside for later use.
Add poblano peppers to ½ mixture still in the pot, bring to a simmer, (do not boil) cook 5 minutes. Working in batches, blend the poblano pepper mixture, careful to leave the blender lid slightly open to vent. Add puree to the reserved onion, cheese and cream mixture.
Stir in chipotle sauce and salt to taste. Return to pot to stove and heat through, do not boil.
Serve with a few crumbles of blue cheese on top and roasted pepitas for garnish.