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Creole Onion Soup

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Olive oil

  2. 1/2 cup 31g / 1.1oz Flour

  3. 6 cups 375g / 13oz Julienned yellow onions

  4. 1 1/2 teaspoons 7 1/2ml Salt

  5. 1/2 teaspoon 2 1/2ml Cayenne pepper

  6. 4 Bay leaves

  7. 1/2 teaspoon 2 1/2ml Dried leaf thyme

  8. 1/2 teaspoon 2 1/2ml Dried leaf oregano

  9. 1/2 teaspoon 2 1/2ml Dried leaf basil

  10. 2 tablespoons 30ml Minced garlic

  11. 1/2 Chicken broth

  12. 2/3 cup 97g / 3.4oz Grated Maytag White Cheddar cheese

  13. 2/3 cup 97g / 3.4oz Grated yellow Cheddar cheese

  14. 1/2 cup 73g / 2.6oz Grated Parmigiano-Reggiano cheese

  15. 2 cups 474ml Cubed French bread - lightly toasted

  16. 2 tablespoons 30ml Olive oil

  17. 1 tablespoon 15ml Rustic Rub - seeNote

  18. Garnish

  19. 1/4 cup 36g / 1 1/3oz Grated Maytag White Cheddar cheese

  20. 2 tablespoons 30ml Chopped chives

  21. Emeril's Essence - seeNote

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. 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.

  4. This recipe yields 8 servings.

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