Creole onion soup

8 Servings

Ingredients

Quantity Ingredient
½ cup Olive oil
½ cup Flour
6 cups Onions; julienne
1½ teaspoon Salt
½ teaspoon Cayenne
4 Bay leaves
½ teaspoon Dried thyme
½ teaspoon Dried oregano
½ teaspoon Dried basil
2 tablespoons Garlic; minced
½ gallon Chicken broth
⅔ cup Maytag White Cheddar cheese
;grated
⅔ cup Yellow Cheddar cheese
;grated
½ cup Parmigiano-Reggiano cheese
;grated
2 cups French bread, cubed; lightly toasted
2 tablespoons Olive oil
1 tablespoon Rustic Rub
¼ cup Maytag white cheddar cheese
;grated
2 tablespoons Chive; chopped
Essence

Directions

GARNISH

In a large sauce pot, combine the oil and flour together. Stirring constantly for about 3-4 minutes, making a blonde roux. Add the onions, salt, cayenne bay leaves, thyme, oregano, and basil. Stirring often, cook for about 10 minutes or until the onions are golden. Add the garlic and continue cooking for 2 minutes. Stir in the broth.

Reduce the heat and cook for 1 hour. Add the chesses, a little at a time, stirring to incorporate. In a mixing bowl toss the bread with the olive oil and Rustic Rub. Reseason if necessary. Ladle the soup into the bowl and top with the bread. Garnish with the grated cheese, chives and Essence.

Source: Essence of Emeril, #2324, TVFN formatted by Lisa Crawford, 4/29/96

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