Ingredients
3 lbs. onion (sliced)
28 oz can whole tomatoes
6 cups chicken broth
1 stick butter
2 Tbl chile oil
1 chipotle pepper
Preparation
Place a large stock pot over low/medium heat. Melt butter and chile oil. Add onions to caramelize stirring every 5 minutes (should take about 30 minutes). When onions are sweet and caramelized, add tomatoes and stock and bring to a boil. Lower heat and simmer for 10 minutes. Allow to cool and puree soup with an emersion blender. For a more smooth soup, strain through sieve.
