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  Recipe Home » Soups » Creole Onion Soup
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  Creole Onion Soup
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 326
Ingredients:
1/2 cup Olive oil
1/2 cup Flour
6 cup Onions, julienne
1 1/2 tsp Salt
1/2 tsp Cayenne
4 Bay leaves
1/2 tsp Dried thyme
1/2 tsp Dried oregano
1/2 tsp Dried basil
2 tbsp Garlic, minced
1/2 gal 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 cup French bread, cubed, lightly toasted
2 tbsp Olive oil
1 tbsp Rustic Rub

MMMMMGARNISH

1/4 cup Maytag white cheddar cheese
;grated
2 tbsp Chive, chopped
Essence
Instructions:
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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