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French Onion Soup with Roasted Poblano
Ingredients
  • ½ cup unsalted butter (4 ounces), cut into pieces
  • 5 large Spanish onions, sliced (about 17 cups)
  • 6 fresh or dried bay leaves
  • 2 (7-inch) thyme sprigs
  • 1 teaspoon kosher salt, plus more to taste
  • 1 teaspoon black pepper
  • Water, as needed
  • 3 medium-size fresh poblano chiles
  • ⅓ cup balsamic vinegar
  • 1 ½ tablespoons all-purpose flour
  • 2 quarts lower-sodium chicken broth
  • 12 (½-inch-thick) baguette slices, toasted
  • 8 ounces Gruyère cheese, shredded (about 2 cups)
  • Microgreens or fresh cilantro, for garnish (optional)
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