In a large stock pot; sauté butter, 3 tbsp olive oil, onions, salt, cayenne pepper and black pepper for 3-5 minutes. Add thyme, chipotle peppers and water, cook over medium low heat until onions reduce to half, are golden brown and tender (approx.30 minutes). Add in 8 cup prepared stock and bring to a boil. Boil for 10 minutes, reduce heat and simmer for 20 minutes.
Preheat oven to 375°F (190°C). Starting at one end of a hot dog bun, cut ¼ inch thick slices (Approximately 9 pieces)
Place cut pieces on cookie sheet and drizzle with 2 tbsp olive oil. Bake at 375°F for 7-10 minutes or until desired crispness turning once during baking. Set aside.
Preheat oven to 400°F (°C). Divide soup into 8 oven proof soup bowls. Top with 3 prepared crostini and grated cheese. Bake for 12-15 minutes until cheese is melted and is golden brown. Serves 6-8
Tips & Variations
- If soup is cold, warm soup prior to topping and placing in oven.
- If using canned chipotle peppers use some of the sauce as well for an extra punch of flavour.