Creole Onion Soup

Recipe Ingredients

1/2 cup	118ml	Olive oil
1/2 cup	31g / 1.1oz	Flour
6 cups	375g / 13oz	Julienned yellow onions
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Cayenne pepper
4		Bay leaves
1/2 teaspoon	2.5ml	Dried leaf thyme
1/2 teaspoon	2.5ml	Dried leaf oregano
1/2 teaspoon	2.5ml	Dried leaf basil
2 tablespoons	30ml	Minced garlic
1/2		Chicken broth
2/3 cup	97g / 3.4oz	Grated Maytag White Cheddar cheese
2/3 cup	97g / 3.4oz	Grated yellow Cheddar cheese
1/2 cup	73g / 2.6oz	Grated Parmigiano-Reggiano cheese
2 cups	474ml	Cubed French bread - lightly toasted
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Rustic Rub - see * Note
		Garnish
1/4 cup	36g / 1.3oz	Grated Maytag White Cheddar cheese
2 tablespoons	30ml	Chopped chives
		Emeril's Essence - see * Note

Recipe Instructions

* Note: See the "Rustic Rub - {Emeril's Rustic Seasoning}" and "Emeril's Essence Information" recipes which are included in this collection.

In a large sauce pot, combine the oil and flour together. Stirring constantly for about 3 to 4 minutes, making a blond 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 cheeses, a little at a time, stirring to incorporate.

In a mixing bowl toss the bread with the olive oil and Rustic Rub. Re-season if needed. Ladle the soup into the bowl and top with the bread. Garnish with the grated cheese, chives and Emeril's Essence.

This recipe yields 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2324 broadcast 04-11-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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