*  Exported from  MasterCook II  *
 Recipe By     :ESSENCE OF EMERIL SHOW #EE2416
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           olive oil
      1/2  cup           flour
        2  cups          julienned yellow onion
        2  cups          julienned white onions
        2  cups          julienned red onions
        8                pearl onions, -- peeled
        1  pound         Andouille sausage, -- cut into 1-inch pieces
        2  tablespoons   minced shallots
        2  tablespoons   minced garlic
        1                leek, white part only, -- julienned
        3                bay leaves
        1  tablespoons   chopped fresh thyme
                         Salt and pepper
                         Pinch of cayenne pepper
    2 1/2  quarts        chicken stock
        1  cup           grated Parmigiano-Reggiano cheese
      1/2  cup           chopped green onions
        2  cups          cubed French bread, fried in olive oil -- until=
  golden b
      1/4  cup           grated Parmigiano-Reggiano cheese
        1  tablespoon    finely chopped parsley
 In a large saucepan, combine the olive oil and flour. Stirring constantly
 cook for about 10 minutes for a blond roux. Stir in the onions and cook for
 about 10 minutes or until the onions are golden. Add the andouille,
 shallots, garlic, leeks, bay leaves, and thyme. Season with salt, pepper,
 and cayenne. Stir in the broth and bring the liquid up to a boil and reduce
 to a simmer. Simmer the soup for about 1 hour. Skim the soup occasionally
 to remove any fat that rises to the top. Remove the bay leaves. Stir in the
 grated cheese and green onions. Ladle the soup in a shallow bowl. Garnish
 the soup with the croutons, cheese, and parsley.
 Yield: 8 servings
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