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Creole Onion Soup

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Ingredients

Adjust Servings:
36 ounces onions, thinly sliced
2 ounces butter, clarified
4 ounces olive oil
4 ounces all-purpose flour
1 teaspoon salt
1/4 teaspoon cayenne pepper
3 bay leaves
1/2 teaspoon dried thyme
1 tablespoon garlic, minced
1/2 teaspoon dried basil
48 ounces chicken stock (brown chicken stock if available)
4 ounces cheddar cheese, grated
4 ounces parmesan cheese, grated
12 ounces croutons

Nutritional information

845.8
Calories
406 g
Calories From Fat
45.1 g
Total Fat
16.4 g
Saturated Fat
63.7 mg
Cholesterol
1590.9 mg
Sodium
81.8 g
Carbs
6.4 g
Dietary Fiber
11.2 g
Sugars
28.5 g
Protein
541g
Serving Size

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Creole Onion Soup

Features:
    Cuisine:

    This recipe comes from the book American Regional Cousine used by the Art Institutes for their American Regional Class.

    • 130 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Creole Onion Soup, This recipe comes from the book American Regional Cousine used by the Art Institutes for their American Regional Class , This recipe comes from the book American Regional Cousine used by the Art Institutes for their American Regional Class


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    Steps

    1
    Done

    In a Large, Heavy Pot Caramelize the Onions in the Clarified Butter Until Golden Brown. Add the Oil and Sprinkle in the Flour While Stirring Slowly. Stir Constantly For About 8 Minutes to Make a Blond Roux.

    2
    Done

    Add the Next 6 Ingredients (salt Through Dried Basil) and Cook For About 10 Minutes Stirring Frequently.

    3
    Done

    Add the Chicken Stock and Stir Thoroughly Making Sure the Roux Is Completely Blended. Bring to Boil Stirring Often and Reduce to a Simmer. Cook For About 1 Hour Stirring Often.

    4
    Done

    When Ready to Serve Stir in the Cheeses Until Completly Melted and Well Belnded. Top With Croutons( This Step Can Be Done to the Entire Pot Before Serving or to the Individual Servings).

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    Hazel Powell

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