Carmelized onion and parmesan cheese sou

6 Servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
2 cups 1\" sliced onions
⅓ Clove garlic; peeled
2 Bay leaves
2½ teaspoon Salt
6 Turns black pepper
2 quarts Chicken stock
1 tablespoon Garlic; minced
1 teaspoon Fresh basil; chopped
1 teaspoon Fresh thyme; chopped
2 cups Day old French bread; diced
½ cup Heavy cream
½ cup Parmigiano-Reggiano cheese; grated
1 tablespoon Parsley; finely chopped

Directions

In a soup ot, heat the olive oil. When tthe 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 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 for about 10 minutes. With a hand-held blender, puree the soup until smooth. Whisk in the Parmigiano-Reggiano cheese and parsley. Season with salt and pepper.

Source: Essence of Emeril, #EE2338, TVFN formatted by Lisa Crawford, 6/21/96

Date: 22 Jun 96 00:14:40 EDT

From: "Lisabeth Crawford (Pooh)" <104105.1416@...> MM-Recipes Digest V3 #173

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .

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