Recipe - Onion Soup (Emeril)

One half Stick butter
1 cup Diced bacon
1 cup Sliced yellow onions
1 cup Sliced red onions
1 cup Sliced white onions
1 cup Sliced shallots
1 cup Sliced leek whites
1 cup Sliced scallions; (white
parts only)
Three fourths cup Flour
6 cup Light chicken stock
1 cup Cream
Salt and pepper
3 teaspoon Snipped chives,; for garnish

Heat butter in a large saucepan, add bacon and cook until fat renders and
bacon is crispy. Remove bacon with a slotted spoon, drain on paper towels
and set aside for garnish. To bacon fat add yellow, red, and white onions
and shallots. Cook until they begin to wilt. Add leeks and scallions and
cook for 3 minutes. Dust flour over, and stir and cook until flour turns
golden. Add stock, bring to a boil and reduce heat. Simmer for 30 minutes.
Add cream and season to taste with salt and pepper. Pour about onethird of
soup and solids into a blender or food processor and puree, or pulse with
an immersion blender. Reheat and serve garnished with bacon and chives.
Garnish with a spoonful of onion marmalade, if desired.

Yield: 4 servings
Recipe By :ESSENCE OF EMERIL SHOW #EE2154

Posted to MCRecipe Digest V1 #266

Date: Mon, 28 Oct 1996 22:06:23 0500

From: Meg Antczak meginny@frontiernet.net