Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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