Creamy Spicy Oaxacan Sweet Onion Soup - cooking recipe

Ingredients

4 large yellow onions, peeled, halved, thinly sliced
1/2 cup butter, melted
1/8 cup garlic, chopped
1/4 cup sherry wine
1/2 cup flour
2 quarts chicken stock or 2 quarts vegetable stock
6 oaxacan chilies (or use canned chiles in adobe sauce or dried chipotle chiles)
2 cups heavy cream
2 cups white cheddar cheese, shredded
2 poblano chiles, diced
salt
Garnish
12 slices baguette
2 ounces blue cheese
1/3 cup sauteed sliced onion

Preparation

Saute 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.
For garnish:
Spread baguette slices with blue cheese and warm.
For each serving, float a baguette slice in the center of each soup bowl. Pile a couple of sauteed onions on baguette and serve. Enjoy!