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Creole Onion Soup

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Description: Made with Parmigiano-Reggiano cheese, French bread, chicken broth, and seasonings. Eight servings.
RecipeSource: Creole Onion Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. ---------- Recipe via Meal-Master (tm) v8.02 Title: Creole Onion Soup Categories: Soups, Emeril, Ethnic, Creole, Am/la Yield: 8 servings 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 -----
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