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Creole Onion Soup

Type: Vegetables
Courses: Soup
Serves: 8 people

Recipe Ingredients

1/2 cup 118mlOlive oil
1/2 cup 31g / 1.1ozFlour
6 cups 375g / 13ozJulienned yellow onions
1 1/2 teaspoons 7.5mlSalt
1/2 teaspoon 2.5mlCayenne pepper
4   Bay leaves
1/2 teaspoon 2.5mlDried leaf thyme
1/2 teaspoon 2.5mlDried leaf oregano
1/2 teaspoon 2.5mlDried leaf basil
2 tablespoons 30mlMinced garlic
1/2   Chicken broth
2/3 cup 97g / 3.4ozGrated Maytag White Cheddar cheese
2/3 cup 97g / 3.4ozGrated yellow Cheddar cheese
1/2 cup 73g / 2.6ozGrated Parmigiano-Reggiano cheese
2 cups 474mlCubed French bread - lightly toasted
2 tablespoons 30mlOlive oil
1 tablespoon 15mlRustic Rub - see * Note
  Garnish
1/4 cup 36g / 1.3ozGrated Maytag White Cheddar cheese
2 tablespoons 30mlChopped 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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