Creole Onion Soup
Submitted by jeh
Roux-thickened Creole onion soup loaded with golden onions, three cheeses, cayenne, and herbs, topped with seasoned bread cubes. French onion goes full Louisiana.
YIELD
4 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsFrench onion soup walks into New Orleans, orders a drink, and never leaves.
This Creole version starts with a blonde roux instead of just caramelized onions, giving the broth a silky body you won’t get from the classic French approach.
Six cups of julienned onions cook until golden with cayenne, bay leaves, thyme, oregano, and basil before half a gallon of chicken broth goes in for a long, slow simmer.
Three cheeses get stirred in at the end, and seasoned bread cubes tossed with olive oil and rustic rub float on top.
Chef Tips
- Stir the roux constantly for 3 to 4 minutes; you want blonde, not brown, for this soup
- Julienne the onions thin and even so they melt into the broth uniformly
- Add the cheese a handful at a time, stirring between additions, so it melts smoothly without clumping
- A dash of Essence on each bowl at serving adds one final punch of Creole spice
Ingredients
Directions
In a large sauce pot, combine the oil and flour together.
Stirring constantly for about 3 to 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 cheeses, 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.
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