Creole Onion Soup

Title:
Creole Onion Soup

Yield:
8 Servings

Categories:
Soups,
Ethnic,
Creole




Ingredients:





   1/2 c  Olive oil


   1/2 c  Flour


     6 c  Onions; julienne


 1 1/2 ts Salt


   1/2 ts Cayenne


     4    Bay leaves


   1/2 ts Dried thyme


   1/2 ts Dried oregano


   1/2 ts Dried basil


     2 tb Garlic; minced


   1/2 ga Chicken broth


   2/3 c  Maytag White Cheddar cheese


          ;grated


   2/3 c  Yellow Cheddar cheese


          ;grated


   1/2 c  Parmigiano-Reggiano cheese


          ;grated


     2 c  French bread, cubed; lightly


          -toasted


     2 tb Olive oil


     1 tb Rustic Rub





----------------------------------GARNISH----------------------------------


   1/4 c  Maytag white cheddar cheese


          ;grated


     2 tb Chive; chopped


          Essence





 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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini