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---------- 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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