Caramelized onion & parmesan cheese soup

6 servings

Ingredients

Quantity Ingredient
2.00 tablespoon olive oil
2.00 cup one-inch sliced onions
⅓ cup peeled garlic cloves -; (abt 12 to 14)
2.00 bay leaves
2½ teaspoon salt
6.00 peppermill turns fresh black pepper
2.00 quart chicken stock
1.00 tablespoon minced garlic
1.00 teaspoon freshly-chopped basil
1.00 teaspoon freshly-chopped thyme
2.00 cup diced day-old french bread
½ cup heavy cream
½ cup grated parmigiano-reggiano cheese
1 parmesan cheese toast points; see * note
1.00 tablespoon finely-chopped parsley

Directions

* Note: See the "Parmesan Cheese Toast Points" recipe which is included in this collection.

In a soup pot, heat the olive oil. When the oil is hot, add the onions, garlic cloves, and bay leaves. Season with salt and pepper.

Saute the onion mixture until the onions are caramelized, about 7 minutes. Stir in the stock, minced garlic, basil, and thyme. Bring the liquid up to a boil. Reduce to a simmer and simmer for 40 minutes. Turn the heat up and whisk in the bread and cream. Continue whisking until the bread has dissolved into the soup, about 10 minutes. With a hand-held blender, puree the soup until smooth. Whisk in the Parmigiano-Reggiano cheese. Season with salt and pepper. Ladle the soup into a shallow bowl. Place the Parmesan Cheese Toast Points around the bowl. Garnish with parsley. This recipe yields 6 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2338 broadcast 05-18-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

06-04-1998

Recipe by: Emeril Lagasse

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