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