Creole Onion Soup

Submitted by Chef Jean

"This recipe comes from the book American Regional Cousine used by the Art Institutes for their American Regional Class."

 

• Ready In: 1hr 50mins
• Ingredients: 14
• Yields: 6 10 oz portions
• Serves: 6

ingredients

• 36 ounces onions, thinly sliced
• 2 ounces butter, clarified
• 4 ounces olive oil
• 4 ounces all-purpose flour
• 1 teaspoon salt
• 1⁄4 teaspoon cayenne pepper
• 3 bay leaves
• 1⁄2 teaspoon dried thyme
• 1 tablespoon garlic, minced
• 1⁄2 teaspoon dried basil
• 48 ounces chicken stock (brown chicken stock if available)
• 4 ounces cheddar cheese, grated
• 4 ounces parmesan cheese, grated
• 12 ounces croutons

directions

1. In a large, heavy pot caramelize the onions in the clarified butter until golden brown. Add the oil and sprinkle in the flour while stirring slowly. Stir constantly for about 8 minutes to make a blond roux.
2. Add the next 6 ingredients (salt through dried basil) and cook for about 10 minutes stirring frequently.
3. Add the chicken stock and stir thoroughly making sure the roux is completely blended. Bring to boil stirring often and reduce to a simmer. Cook for about 1 hour stirring often.
4. When ready to serve stir in the cheeses until completly melted and well belnded. Top with croutons( this step can be done to the entire pot before serving or to the individual servings).