Liven Up Your French Onion Soup With Smoky Poblanos

When it comes down to it, cold weather of any kind calls for the comforting warmth of soup. As children, we sipped on nostalgic recipes like tomato soup with grilled cheese, matzo ball soup, chicken noodle, avgolemono, and cheddar broccoli, but now that we're in the age of adulthood, we get to indulge in something more decadent like French onion soup.

This French onion dish is an instant favorite among soup lovers everywhere; its sweet caramelized onions, rich beef broth, baguette, and gruyere cheese broiled on top makes this particular plate a comforting and savory blend of all of our most cherished foods. French onion soup is believed to have been invented in France during the 18th century and to have quickly caught on in the royal court and with the nobility (via Culture Trip). From a basic caramelized onion soup to a dish served up with a heavenly crust of bread and cheese, this iconic dish seemingly couldn't get any better. As such, there are very few variations of it, but that doesn't mean that some chefs don't like to spice it up!

There are two kinds of people in the world: people who can't handle their spice and people who can't get enough of it. So for those who are always trying to add a little kick to their recipes, consider elevating your French onion soup with poblanos. Poblanos are peppers that are commonly found throughout Mexican cuisine and are deemed a great way to add a little heat to your recipes. Broke Bank Vegan describes the peppers as green, averaging 4 inches in length, meant to be roasted to offer a beautiful smokey flavor.

Food & Wine fell in love with a version of French onion soup made at a restaurant called Tzuco in Chicago, Illinois. The business is notable for its regional Mexican cuisine, which is why it is so surprising to see French onion soup on the menu. But this Parisian dish is influenced by the addition of poblano chiles that are charred before being added to the broth. The key to this extra toasty French onion soup is to char and steam your peppers while your onions caramelize, then clean them and cut them into strips to be added at the last second before bread and cheese are placed on top.