Carmelized Onion and Parmesan Cheese Soup

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Title: Carmelized Onion and Parmesan Cheese Soup
Categories: Emeril, Soups, Ethnic, Am/la
Yield: 6 servings

2 tb Olive oil
2 c 1" sliced onions
1/3 c Garlic cloves; peeled
2 Bay leaves
2 1/2 ts Salt
6 Turns black pepper
2 qt Chicken stock
1 tb Garlic; minced
1 ts Fresh basil; chopped
1 ts Fresh thyme; chopped
2 c Day old French bread; diced
1/2 c Heavy cream
1/2 c Parmigiano-Reggiano cheese
;grated
1 tb Parsley; finely chopped

In a soup ot, heat the olive oil. When tthe oil is
hot, add the onions, garlic cloves, and bay leaves.
Season with salt and pepper. Saute the onion mixture
until the onions are caramelized, about 7 minutes.
Stir in the stock, minced garlic, basil, and thyme.
Bring the liquid to a boil. Reduce to a simmer and
simmer for 40 minutes. Turn the heat up and whisk in
the bread and cream. Continue whisking until the
bread has dissolved into the soup for about 10
minutes. With a hand-held blender, puree the soup
until smooth. Whisk in the Parmigiano-Reggiano cheese
and parsley. Season with salt and pepper.

Source: Essence of Emeril, #EE2338, TVFN
formatted by Lisa Crawford, 6/21/96

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