Creamy Spicy Oaxacan Sweet Onion Soup

• 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

1. 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.
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 sauteed onions on baguette and serve. Enjoy!

yellow onions, butter, garlic, sherry wine, flour, chicken, chilies, heavy cream, cheddar cheese, poblano chiles, salt, baguette, blue cheese, onion

Taken from www.food.com/recipe/creamy-spicy-oaxacan-sweet-onion-soup-196954 (may not work)