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Creole Onion Soup

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Submitted by: texaslinda3089089

 

Three cheeses--parmesan and two cheddars--liven this onion soup that's flavored with garlic, pepper and herbs. A "roux," a popular technique in Creole cooking, is made here using the flour and oil. Rustic Rub, a recipe found elsewhere in this website, is used in the croutons that top this soup.
 

Ingredients

  • 1/2 cup vegetable oil
  • 1/2 cup flour
  • 8 cups thinly sliced onions
  • 1 1/2 tsp. salt
  • 4 bay leaves
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 2 tbsp. chopped garlic
  • 2 qts. chicken broth
  • 2 cups cubed French bread, lightly toasted
  • 2 tbsp. olive oil
  • 1 tbsp. Rustic Rub (see Rustic Rub recipe)
  • 1/2 cup grated white medium-sharp cheddar
  • 1/2 cup yellow medium-sharp cheddar 1/2 fresh grated parmesan cheese

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Method

In a large saucepan over medium heat, combine the vegetable oil and flour. Stirring slowly and constantly for about 10 minutes, make a blond roux, the color of sandpaper. Add the onions, salt, bay leaves, cayenne, thyme, oregano, and basil. Stirring often, cook for about 10 minutes, or until the onions are golden. Add the garlic and cook for 2 minutes, stirring constantly. Add the broth and stir to blend well into the roux mixture. Reduce heat to medium-low and cook, uncovered, stirring occasionally, about 1 hour. Remove bay leaves. In a bowl, toss the bread cubes with the olive oil and the Rub. When ready to serve, add the cheeses to the soup, about 1/2 cup at a time, stirring until completely melted. Serve in soup cups or bowls and top with the croutons.

 

Notes:

 

Number of Servings: 8

 

Submitted by: texaslinda3089089 ()

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