---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Carmelized Onion and Parmesan Cheese Soup
  Categories: Emeril, Soups, Ethnic, Am/la
       Yield: 6 servings
  
       2 tb Olive oil
       2 c  1″ sliced onions
     1/3 c  Garlic cloves; peeled
       2    Bay leaves
   2 1/2 ts Salt
       6    Turns black pepper
       2 qt Chicken stock
       1 tb Garlic; minced
       1 ts Fresh basil; chopped
       1 ts Fresh thyme; chopped
       2 c  Day old French bread; diced
     1/2 c  Heavy cream
     1/2 c  Parmigiano-Reggiano cheese
            ;grated
       1 tb Parsley; finely chopped
  
   In a soup ot, heat the olive oil.  When tthe oil is
   hot, add the onions, garlic cloves, and bay leaves.
   Season with salt and pepper.  Saute the onion mixture
   until the onions are caramelized, about 7 minutes.
   Stir in the stock, minced garlic, basil, and thyme.
   Bring the liquid to a boil. Reduce to a simmer and
   simmer for 40 minutes.  Turn the heat up and whisk in
   the bread and cream.  Continue whisking until the
   bread has dissolved into the soup for about 10
   minutes.  With a hand-held blender, puree the soup
   until smooth.  Whisk in the Parmigiano-Reggiano cheese
   and parsley. Season with salt and pepper.
   
   Source: Essence of Emeril, #EE2338, TVFN
   formatted by Lisa Crawford, 6/21/96
  
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