Recipes

Creole Onion Soup

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.

Ingredients

  • 1/2 cup unsalted butter
  • 3 pounds yellow onions, julienned
  • 1/4 cup all-purpose flour
  • 1 quart chicken stock
  • 1 quart milk
  • 2 bay leaves
  • 3/4 cup white wine
  • 6 ounces sharp cheddar cheese, shredded
  • 1/2 tablespoon kosher salt
  • 1 teaspoon freshly ground white pepper
  • croutons (for garnish, if desired)

Directions

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.

Serves 8-10

Recipe compliments of Dickie Brennan's Steakhouse, www.dickiebrennanssteakhouse.com/

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