Emeril's onion soup

Ingredients

Quantity		Ingredient
½		Stick butter
1	cup	Diced bacon
1	cup	Sliced yellow onions
1	cup	Sliced red onions
1	cup	Sliced white onions
1	cup	Sliced shallots
1	cup	Sliced leek whites
1	cup	Sliced scallions (white
		Parts only)
¾	cup	Flour
6	cups	Light chicken stock
1	cup	Cream
		Salt and pepper
3	teaspoons	Snipped chives, for garnish

Directions

Heat butter in a large saucepan, add bacon and cook until fat renders and bacon is crispy. Remove bacon with a slotted spoon, drain on paper towels and set aside for garnish. To bacon fat add yellow, red, and white onions and shallots. Cook until they begin to wilt. Add leeks and scallions and cook for 3 minutes. Dust flour over, and stir and cook until flour turns golden. Add stock, bring to a boil and reduce heat. Simmer for 30 minutes. Add cream and season to taste with salt and pepper. Pour about one-third of soup and solids into a blender or food processor and puree, or pulse with an immersion blender. Reheat and serve garnished with bacon and chives. Garnish with a spoonful of onion marmalade, if desired.

Yield: 4 servings

ESSENCE OF EMERIL SHOW #EE2154

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