Chilaquiles for a Crowd - Rick Bayless

Ingredients

• 3 tablespoons vegetable oil
• 2 large white onions, sliced ¼ inch thick (divided use)
• 3 cups jarred tomatillo Salsa (1 ½ 16-ounce jars) or homemade
• 3 cups chicken stock
• 1 1/2 cups (6 ounces) shredded Mexican melting cheese (such as Chihuahua) or Monterey Jack, brick or mild cheddar (divided use)
• 12 ounces tortilla chips, preferably thick, homemade-style ones (such as those from a tortilleria or a Mexican grocery store)
• 3/4 cup Mexican crema, creme fraiche or sour cream thinned with a little milk or cream
• 1/2 cup freshly grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan (optional)
• A handful of cilantro leaves, for garnish
• 6 sunny-side-up eggs for serving (optional)