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1/2 cup olive oil
1/2 cup flour
6 cups julienned yellow onions
1 1/2 teaspoons salt
1/2 teaspoon cayenne
4 bay leaves
1/2 teaspoon dried leaf thyme
1/2 teaspoon dried leaf oregano
1/2 teaspoon fried leaf basil
2 tablespoons minced garlic
1/2 gallon chicken broth
2/3 cup grated Maytag White Cheddar cheese
2/3 cup grated yellow Cheddar cheese
1/2 cup grated Parmigiano-Reggiano cheese
2 cups cubed French bread, lightly toasted
2 tablespoons olive oil
1 tablespoon Rustic Rub, recipe follows
Garnish: 1/4 cup grated Maytag White Cheddar cheese
2 tablespoons chopped chives
Essence, recipe follows
In a large saucepot, combine the oil and flour together. Stirring constantly for about 3 to 4 minutes, make a blond 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 needed. Ladle the soup into the bowl and top with the bread. Garnish with the grated cheese, chives and Essence.
Emeril's Rustic Rub:
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
Combine all ingredients and store in an air-tight container.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
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Other Recipes from this Episode
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