This is a spicy and unique onion soup recipe with southwest flavor.  This soup is ladled with flavors; sherry, cheese, peppers, chilies, and so much more. 

2 large Yellow onions halved, thinly sliced
1/4  C.  Butter — melted
1/16  C.  Garlic — chopped
1/8  C.  Sherry
1/4  C.  Flour
1 qt. Chicken stock
3 Oaxaca chilies*  — Chile pasilla (Or substitute drained canned chipotle chilies in adobo sauce or dried chipotle chilies.)
1/4  qt.  Heavy cream
1/4 lb. cheddar cheese — White, shredded
1 poblano pepper — diced
Salt to taste

Garnish: Blue Cheese Croutons
6 Baguette slices — toasted
1 oz. Blue cheese
1/8 C. onion — Sautéed sliced

Sauté onions in butter until tender. Add garlic and sherry. Stir in flour and cook 1 minute. Add chicken stock and Oaxaca chilies; bring to boil.

Simmer 30 minutes. Discard chilies. Add cream, cheese and diced poblano chilies. Simmer 5 minutes. Adjust salt if necessary.

For Garnish: Spread baguette slices with blue cheese and warm.

For Each Serving: Float a baguette slice in center of each soup bowl. Heap a couple of sautéed onion slices on baguette.