Carmelized onion and parmesan cheese sou

6 Servings

Ingredients

QuantityIngredient
2tablespoonsOlive oil
2cups1\" sliced onions
Clove garlic; peeled
2Bay leaves
teaspoonSalt
6Turns black pepper
2quartsChicken stock
1tablespoonGarlic; minced
1teaspoonFresh basil; chopped
1teaspoonFresh thyme; chopped
2cupsDay old French bread; diced
½cupHeavy cream
½cupParmigiano-Reggiano cheese; grated
1tablespoonParsley; 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, .