Oaxacan Onion Soup

Menu Part: 
Soup
Cuisine Type: 
Mexican
Serves: 
24

A spicy and unique onion soup flavored with Oaxacan and poblano chilies, a new variation of an old favorite that will be sure to please.

Ingredients

8 large yellow onions, thinly sliced
1 cup butter, melted
1⁄4 cup garlic, chopped
1⁄2 cup sherry
1 cup flour
4 qt. chicken stock
12 Oaxacan chilies (see note)
1 qt. heavy cream
4 cups shredded white Cheddar
4 poblano chilies, diced
Salt, to taste
24 baguette slices, toasted
4 oz. blue cheese
3⁄4 cup sautéed sliced onion

Steps

1. Sauté onions in butter until tender. Add garlic and sherry. Stir in flour and cook 1 min.

2. Add stock and Oaxacan chilies; bring to a boil. Reduce heat; simmer 30 min. Discard chilies.

3. Stir in cream, cheese, and poblanos. Simmer 5 min.

4. Spread baguette slices with blue cheese and warm. Per serving, float a baguette slice in center of each soup bowl. Heap several sautéed onion slices on baguette.

Note: Substitute drained, canned chipotle chilies in adobo sauce or dried chipotles chilies for Oaxacan.

More From FoodService Director

Industry News & Opinion

K-12 foodservice participating in federal nutrition programs soon could fall into some extra cheese. The U.S. Department of Agriculture is set to buy 11 million pounds of cheese to raise plummeting prices, the result of a dairy glut. The acquired product will be distributed to federal nutrition programs, which might include WIC, SNAP and Child Nutrition Programs, and food banks.

The purchase falls short of a call from Congress, unions, special interest groups and commodity organizations for a $150 million buyout of dairy assets to mitigate the 35% drop in dairy revenues—a 30-year...

Ideas and Innovation
cardboard takeout box

The death knell keeps ringing for polystyrene containers. A story Monday in the Chicago Tribune reports that a man who provided free recycling for the foam products in 10 area communities is shutting down his services, citing expense and logistical difficulties, and leaving few options for diverting the material from landfills.

“From a business perspective, there is no market for [recycled polystyrene foam]. It's difficult to sell,” Beth Lang, facilities and general services manager at the Recycling Drop-Off Center in Naperville, Ill., told the Tribune. “The second reason, and more...

Industry News & Opinion

Students at Martin Luther College will be able to cook their own food in the cafeteria this year, thanks to the addition of a new self-cook station installed during the cafeteria’s renovation, The Journal reports.

In addition to the self-cook station, which contains induction cookers, the revamped cafeteria at the New Ulm, Minn., school will include new pizza equipment, a panini grill, tiled floors, poured countertops and new arrangements to make the cafeteria appear more open.

"We wanted to make it look more like a restaurant and not like a cafeteria," Director of Dining...

Industry News & Opinion

Two chefs at Whitworth University in Spokane, Wash., are trying to help solve the Mars food dilemma, myfoxspokane.com reports .

Just outside the school’s cafeteria, Executive Chef Timothy Grayson and his partner, Christine Logan-Travis, are trying their hand at growing tomatoes, oregano, basil and other plants in Martian Regolith Soil, the closest soil on Earth to that found on the fourth planet from the sun.

All of the plants in the Mars-inspired garden are intended for human consumption.

“It is a reality that at some point, if man goes to Mars, they will need to...

FSD Resources