---------- 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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