Ingredients

• 1 1/2 sticks (12 tablespoons) unsalted butter, softened
• 2 tablespoons extra-virgin olive oil
• 1/2 cup grated yellow onions
• 3 tablespoons chopped parsley leaves
• 2 tablespoons minced garlic
• 1 tablespoon Essence, recipe follows
• 1 teaspoon lemon juice
• 1 teaspoon hot pepper sauce
• 1/4 teaspoon salt
• 1 loaf French or Italian bread, about 22 inches long, cut in 1/2 lengthwise
• 2 1/2 cups grated sharp cheddar

Directions

Essence (Emeril's Creole Seasoning):

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 leaf oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.