Categories: Recipes
      Date: Oct 14, 2013
     Title: 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.



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,