Recipe - Carmelized Onion And Parmesan Cheese Sou

2 tablespoon Olive oil
2 cup 1" cut or sliced up onions
1/3 Clove garlic; peeled
2 Bay leaves
2 One half teaspoon Salt
6 Turns black pepper
2 qt Chicken stock
1 tablespoon Garlic; minced
1 teaspoon Fresh basil; chopped
1 teaspoon Fresh thyme; chopped
2 cup Day old French bread; minced
One half cup Heavy cream
One half cup ParmigianoReggiano cheese;
grated
1 tablespoon Parsley; finely chopped

In a soup ot, heat the olive oil. When tthe oil is hot, add the onions,
garlic cloves, and bay leaves. Season with salt and pepper. Saute the onion
mixture until the onions are caramelized, about 7 minutes. Stir in the
stock, minced garlic, basil, and thyme. Bring the liquid to a boil. Reduce
to a simmer and simmer for 40 minutes. Turn the heat up and whisk in the
bread and cream. Continue whisking until the bread has dissolved into the
soup for about 10 minutes. With a handheld blender, puree the soup until
smooth. Whisk in the ParmigianoReggiano cheese and parsley. Season with
salt and pepper.

Source: Essence of Emeril, #EE2338, TVFN formatted by Lisa Crawford,

6/21/96

Date: 22 Jun 96 00:14:40 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM

MMRecipes Digest V3 #173

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.