The Comfort of Poblano French Onion Soup
Poblano French Onion Soup is my go-to comfort dish when the weather turns chilly. Each spoonful is like a warm hug, bringing together the rich sweetness of caramelized onions and the smoky warmth of roasted poblanos. I love the process of cooking it, watching the onions transform from bright and crunchy to soft and golden brown. Poblano French Onion Soup not only fills my kitchen with an inviting aroma but also makes my heart feel happy. Whether I’m serving it to friends or enjoying it on my own, this soup is always a hit!
Caramelizing the Onions
The magic of Poblano French Onion Soup begins with the onions. I melt a generous amount of butter in my trusty Dutch oven, letting it sizzle as I add the thinly sliced sweet onions, bay leaves, and fresh thyme. Stirring gently, I watch as they soften and begin to caramelize. The whole process takes time, but it’s worth it. I often think about how these simple ingredients will come together to create something truly special. Once the onions reach that deep, jammy brown, I know I’m on the right track.
Roasting the Poblanos
Next comes the fun part: roasting the poblanos. I place them over an open flame, turning them until their skins are charred and blistered. The smoky aroma fills my kitchen, making me even more excited to finish the soup. After letting the peppers steam, I peel off the skin and slice them into strips, ready to add a layer of flavor to the soup. I stir them into the caramelized onion mixture, along with balsamic vinegar and low-sodium chicken broth, allowing all those savory flavors to meld together beautifully.
The Final Touch
Finally, I pour the soup into oven-safe bowls, topping each with crispy baguette slices and a generous handful of shredded Gruyère cheese. As they bake, the cheese melts into a bubbling, golden layer that beckons me to dive in. When I serve Poblano French Onion Soup, I always add a sprinkle of fresh microgreens for a pop of color. Each bowl is a masterpiece of comforting warmth, and with every sip, I feel the delightful blend of sweetness, umami, and just a hint of heat. It’s a dish I cherish, one that brings friends and family together, reminding me of the joys of cooking and sharing.
Table of Contents
Chef’s Notes- Poblano French Onion Soup_ done
- Even Onion Slicing: Use a sharp knife to slice the onions uniformly. This ensures even cooking and caramelization, which enhances the sweetness of the onions.
- Patience is Key: Caramelizing onions takes time—about 60 minutes total. Be patient, and resist the urge to rush the process; this allows the sugars in the onions to develop deeply.
- Proper Roasting: When charring the poblanos, ensure the skins are fully blackened for the best flavor. Use a gas flame for quick roasting, or broil in the oven if preferred. Let them steam afterward for easier peeling.
- Adjust Seasonings: Always taste as you go. The amount of salt can vary based on the broth used. Adjust accordingly to achieve the perfect balance.
- Serving: Serve immediately for the best experience. If preparing ahead, store the soup separately from the toppings to maintain the baguette’s crispness.
- Layering Flavors: For added depth, consider deglazing the pot with a splash of white wine after caramelizing the onions before adding the balsamic vinegar.
- Cheese Variations: While Gruyère is traditional, feel free to mix in other cheeses like Fontina or a sharp cheddar for varied flavor profiles.
- Thickening Agent: If you prefer a thicker soup, you can blend a portion of the soup with an immersion blender before adding the poblanos.
- Custom Garnishes: Fresh herbs like thyme or parsley can brighten the dish when sprinkled on top before serving.
- Meal Prep: This soup stores well in the refrigerator for 3-4 days and can also be frozen. Just leave off the cheese and bread until ready to serve.
Poblano French Onion Soup
4
bowls45
minutes2
hours450
kcal10
minutes2
hours55
minutesDive into the rich and comforting flavors of our Roasted Poblano French Onion Soup! Perfectly caramelized onions meld with smoky roasted poblanos, creating a deeply savory broth that’s topped with bubbling Gruyère cheese and crispy baguette slices. Whether you’re seeking a hearty appetizer or a satisfying main course, this soup offers a delightful blend of sweetness, umami, and mild heat. Quick to prepare and utterly delicious, it’s a must-try for any home cook looking to elevate their soup game!
Ingredients
5 tablespoons unsalted butter divided
11 cups sweet onions thinly sliced
4 bay leaves
1 fresh thyme sprig
2/3 teaspoon kosher salt plus additional to taste
2/3 teaspoon black pepper freshly ground
2 fresh poblano peppers charred and sliced
3.5 tablespoons aged balsamic vinegar
1 tablespoon all-purpose flour
1.33 quarts low-sodium chicken broth
8 slices baguette toasted
5 ounces Gruyère cheese shredded
fresh cilantro or microgreens for garnish (optional)
- Alternative Ingredients:
Unsalted Butter: Substitute with olive oil or vegan butter for a dairy-free option.
Chicken Broth: Use vegetable broth or beef broth as an alternative.
Baguette Slices: Gluten-free bread can replace regular baguette for a gluten-free version.
Gruyère Cheese: Swiss cheese or a dairy-free cheese alternative can be used.
Balsamic Vinegar: Red wine vinegar serves as a suitable substitute.
All-Purpose Flour: Gluten-free flour can replace all-purpose flour.
Poblano Chiles: Anaheim or jalapeño peppers can be used for a different heat level.
Directions
- Caramelizing Onions: Begin by melting the unsalted butter in a large Dutch oven over medium heat until it starts to sizzle. Add the thinly sliced sweet onions, bay leaves, thyme sprig, kosher salt, and freshly ground black pepper. Stir to ensure the onions are evenly coated with the butter and seasonings. Cover the pot and let the onions cook, stirring occasionally, until they become translucent and reduce to about half their original volume, approximately 20 to 25 minutes.
- Deep Browning: Remove the lid and continue to cook the onions, stirring occasionally. Allow the majority of the liquid to evaporate, and watch as the onions begin to adhere to the bottom of the Dutch oven. This process should take about 35 to 40 minutes. To enhance the flavor, keep stirring with a wooden spoon to lift any browned bits, adding small amounts of water as needed to deglaze the pan. Continue until the onions are jammy and richly browned, which should take an additional 40 minutes.
- Roasting Poblanos: While the onions are cooking, place the poblano peppers over a medium gas flame, turning them occasionally with tongs until the skins are fully blackened, about 10 to 12 minutes. Transfer the charred peppers to a small bowl and cover them with plastic wrap to steam for 10 minutes. After steaming, peel off the charred skin, discard it, slice the peppers in half, remove the seeds, and cut them into thin strips. Set the roasted poblano strips aside. Preheat your oven to 400°F (200°C). Stir the balsamic vinegar into the caramelized onion mixture, then reduce the heat to medium-low. Continue cooking, stirring frequently, until the onions absorb the vinegar and the mixture appears dry, about 5 minutes. Remove and discard the bay leaves and thyme sprig. Sprinkle the all-purpose flour over the onions, stirring continuously for 10 minutes. If the mixture becomes too dry, add up to 2 tablespoons of water to help scrape up any browned bits.
- Simmering the Broth: Gradually pour in the low-sodium chicken broth, stirring well to combine. Bring the mixture to a vigorous simmer over medium-high heat, then reduce the heat to medium-low. Allow the soup to simmer gently, stirring occasionally, so the flavors meld together beautifully for about 10 minutes. Turn off the heat and incorporate the roasted poblano strips into the soup. Taste and adjust the seasoning with additional salt if necessary.
- Final Baking: Evenly distribute the soup among four ovenproof bowls and place them on a large rimmed baking sheet. Top each bowl with two toasted baguette slices and a generous 1/3 cup of shredded Gruyère cheese. Bake in the preheated oven until the cheese is melted and bubbly, roughly 8 minutes. For an extra golden finish, you may broil for an additional minute. Garnish each bowl with fresh cilantro or microgreens if desired before serving.
Equipment
- Dutch Oven
- Baking sheet
Nutrition Facts
- Calories: 450kcal
- Fat: 22g
- Saturated Fat: 10g
- Cholesterol: 60mg
- Sodium: 800mg
- Potassium: 600mg
- Carbohydrates: 50g
- Fiber: 6g
- Sugar: 14g
- Protein: 18g
- Vitamin A: 15IU
- Vitamin C: 20mg
- Calcium: 25mg
- Iron: 15mg
FAQs- Poblano French Onion Soup
Can I make this soup vegetarian?
Yes! Simply substitute the chicken broth with vegetable broth to keep it vegetarian-friendly.
How do I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the soup (without the toppings) for up to 3 months.
Can I use other peppers instead of poblanos?
Absolutely! Anaheims will give a milder flavor, while jalapeños will add more heat. Adjust according to your preference.
What if I can’t find Gruyère cheese?
You can substitute with Swiss cheese or a mix of mozzarella and Parmesan for a similar texture and flavor.
Is there a way to make this soup spicier?
Yes! Add diced jalapeño or a pinch of cayenne pepper while simmering for an extra kick. You can also finish with a drizzle of hot sauce before serving.
