Creole Onion Soup
Categories: Am/la, Creole, Emeril, Ethnic, Soups
Yield: 8 Servings
Ingredients:
1/2 cup Olive oil
1/2 cup Flour
6 cups 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 cup Maytag white cheddar cheese grated
2/3 cup Yellow cheddar cheese grated
1/2 cup Parmigiano-reggiano cheese grated
2 cups French bread, cubed; lightly toasted
2 tb Olive oil
1 tb Rustic rub
1/4 cup Maytag white cheddar cheese grated
2 tb Chives; 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
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