Creole onion soup

8 Servings

Ingredients

QuantityIngredient
½cupOlive oil
½cupFlour
6cupsOnions; julienne
teaspoonSalt
½teaspoonCayenne
4Bay leaves
½teaspoonDried thyme
½teaspoonDried oregano
½teaspoonDried basil
2tablespoonsGarlic; minced
½gallonChicken broth
cupMaytag White Cheddar cheese
;grated
cupYellow Cheddar cheese
;grated
½cupParmigiano-Reggiano cheese
;grated
2cupsFrench bread, cubed; lightly toasted
2tablespoonsOlive oil
1tablespoonRustic Rub
¼cupMaytag white cheddar cheese
;grated
2tablespoonsChive; 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