Emeril's Creole Onion Soup: Hearty Fall Favorite

Fall is almost here and one of my favorite cool weather soups is this Creole Onion Soup from Chef Emeril Lagasse, who is well-known for his delicious takes on Creole and Cajun cuisine. This hearty and flavorful version of the classic onion soup will excite your tastebuds and instantly become your family's favorite too.

Photo byEsty

INGREDIENTS:

• 1/2 cup of vegetable oil
• 1/2 cup of all-purpose flour
• 6 cups of thinly sliced onions
• 1 1/2 teaspoons of salt
• 1/2 teaspoon of cayenne pepper
• 1/2 teaspoon of dried thyme
• 4 bay leaves
• 1/2 teaspoon of dried oregano
• 2 tablespoons of chopped garlic
• 1/2 teaspoon of dried basil
• 2 quarts of chicken broth
• 2 tablespoons of olive oil
• 2 cups of French bread, lightly toasted and cubed
• 1 tablespoon of Emeril's Original Essence
• 1/2 cup of white medium-sharp cheddar, grated
• 1/2 cup of yellow medium-sharp cheddar, grated
• 1/2 cup of freshly grated Parmesan, grated

DIRECTIONS:

• In a large saucepan over medium heat, combine the vegetable oil and flour. Stirring slowly and constantly for about 10 minutes, make a blond roux, the color of sandpaper
• 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 cook for about 2 minutes, stirring constantly. Add the broth and stir to blend well into the roux mixture.
• Reduce heat to medium-low and cook, uncovered, stirring, for about 1 hour then remove the bay leaves.
• In a bowl, toss the bread with the olive oil and rub.
• When ready to serve, add the cheeses, 1/2 cup at a time, to the soup, stirring to blend until completely melted.
• Serve in soup cups, top with the croutons and enjoy!.