When my hubby and I started dating we would get together and cook, drink wine, and hang out. I introduced hubby to The Food Network and at the time Emeril and his BAM! was the biggest thing on there. We quickly became huge fans and have at least 4 of his cookbooks. We have gone through phases with our Foodnetwork chefs, first it was Emeril, then it was Bobby Flay, now it is a mix of Guy Fieri and Ree Drummond.
So this is one of our favorite recipes from Emeril and we have been cooking it for over 12 years every winter. If you like French onion soup you will never eat it again after having this. French Onion is BORING in comparison. So last night we had our buds the Zakis' over for dinner. Her hubby is one of our hero's as he served in Afghanistan and then she did us a little favor by donating one of her kidneys to hubby. To say they are a selfless family is an understatement. Pete her hubby was on a drill weekend for the Navy Reserves so we swapped off some babysitting and got together for dinner. Our boys love each other and we always have a great time.Cristina's comment was I gotta have this recipe.
- 1/2 cup olive oil
- 1/2 cup flour
- 6 cups julienned yellow onions
- 1 1/2 teaspoons salt
- 1/2 teaspoon cayenne
- 4 bay leaves
- 1/2 teaspoon dried leaf thyme
- 1/2 teaspoon dried leaf oregano
- 1/2 teaspoon fried leaf basil
- 2 tablespoons minced garlic
- 1/2 gallon chicken broth
- 2/3 cup grated Maytag White Cheddar cheese
- 2/3 cup grated yellow Cheddar cheese
- 1/2 cup grated Parmigiano-Reggiano cheese
- 2 cups cubed French bread, lightly toasted
- 2 tablespoons olive oil
- 1 tablespoon Rustic Rub, recipe follows
- Garnish: 1/4 cup grated Maytag White Cheddar cheese
- 2 tablespoons chopped chives
- Essence, recipe follows
In a large saucepot, combine the oil and flour together. Stirring constantly for about 3 to 4 minutes, make a blond roux. Add the onions, salt, cayenne, bay leaves, thyme, oregano and basil. Stirring often, cook for about 10 minutes or until the onions are golden. Add the garlic and continue cooking for 2 minutes. Stir in the broth. Reduce the heat and cook for 1 hour. Add the cheeses, a little at a time, stirring to incorporate.
In a mixing bowl toss the bread with the olive oil and Rustic Rub. Reseason if needed. Ladle the soup into the bowl and top with the bread. Garnish with the grated cheese, chives and Essence.
Emeril's Rustic Rub:
- 8 tablespoons paprika
- 3 tablespoons cayenne
- 5 tablespoons freshly ground black pepper
- 6 tablespoons garlic powder
- 3 tablespoons onion powder
- 6 tablespoons salt
- 2 1/2 tablespoons dried oregano
- 2 1/2 tablespoons dried thyme
Combine all ingredients and store in an air-tight container.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
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