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Title: Creole Onion Soup From The Cajun And Creole Cookbook
Yield: 4 Servings

Ingredients

      4 tb butter
      2 lg onions; quartered and thinly
           - slic
      1    bay leaf
      3 tb all-purpose flour
  4 1/2 c  chicken stock
    3/4 c  cheddar cheese; grated
      2 tb bourbon
    1/2 c  milk
      1    salt and freshly ground
           -black peppe; r

Instructions

1. Melt the butter in a deep saucepan. Add the onions and bay leaf and cook
over a very low heat for about 20 minutes until the onions are very soft
and mushy, but not darkened beyond pale gold.

2. Sprinkle on the flour and stir over the same low heat until it is well
amalgamated, then lift the pan off the heat and stir in 1 cup of the stock,
a little at a time. Return to the heat and stir until it becomes smooth and
thick. Add 1/2 cup of the cheese and continue stirring gently until it
melts.

3. Gradually stir in the remaining stock, bring to a boil, partially cover
and simmer for 20 minutes.

4. Add the bourbon, return to a boil, cook for 1 minute, then stir in the
milk. Return once more to simmering point, remove the bay leaf, correct the
seasoning with salt if necessary and add plenty of black pepper.

5. Ladle the soup into bowls and scatter a little of the remaining grated
Cheddar over each.

Creative Cooking Library, The Cajun & Creole Cookbook, The Very Best Of
Modern Louisiana Cooking, Photographed Step-By-Step, by Ruby Le Bois

Recipe by: Ruby Le Bois; Creative Cooking Library, The Cajun &

Posted to recipelu-digest Volume 01 Number 480 by Jan Crow
on Jan 08, 1998

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