Ingredients Weight Measure
Unsalted butter 1/2 lb.
Red onion, chopped 2 ea.
White onion, chopped 2 ea.
Fresh thyme, leaves picked 1/4 bunch
Garlic, chopped 2 cloves
Bay leaves 2 ea.
Aged sherry vinegar 2 cups
TABASCO® brand Original Red Sauce 2 oz.
Chicken stock 2 qt.
Baguette 1 ea.
TABASCO® brand Chipotle Pepper Sauce 1 oz.
Gouda cheese 8 slices


  1. In a pot over medium heat, place butter. Add red and white onions and thyme; sweat onions until completely translucent; once cooked, add garlic and cook for 2 minutes. Add bay leaves and sherry vinegar.
  2. Allow sherry vinegar to reduce by half. Add TABASCO® Original Red Sauce and chicken stock; reduce 20 minutes.
  3. Slice baguette on a bias, long enough to cover the top of your serving bowl. Drizzle slices with equal amounts TABASCO® Chipotle Sauce; place two slices cheese over the top and place in an oven to melt cheese.
  4. Ladle soup into bowls; place one cheese-covered baguette over top of each.

Yield: 4 servings