This Creole onion soup is a heartier version than ever found in a Parisian bistro! Creamy with milk and cheddar cheese, it’s almost a fondue—hearty enough to make a welcomed winter meal with a crispy salad on the side.
Melt butter in a soup pot over medium heat. Add onions and cook until translucent. Add flour and cook for 8 minutes, stirring constantly. (Be careful not to burn the flour.) Add stock, milk, and bay leaves; bring to a boil. Reduce heat to medium and remove bay leaves. Add wine and bring to a boil, stirring constantly. Slowly add cheese, continuing to stir until cheese melts. Reduce heat to low and cook for 20 minutes. Add salt and pepper. Garnish with croutons, if desired.
Recipe compliments of Dickie Brennan's Steakhouse, www.dickiebrennanssteakhouse.com/
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