Title: Creole onion soup
 Categories: Soups, E., World, Cajun
      Yield: 8 Servings
 
    1/2 c  Olive oil
    1/2 c  Flour
      6 c  Onions; julienne
  1 1/2 ts Salt
    1/2 ts Cayenne
      4    Bay leaves
    1/2 ts Dried thyme
    1/2 ts Dried oregano
    1/2 ts Dried basil
      2 tb Garlic; minced
    1/2 ga Chicken broth
    2/3 c  Maytag White Cheddar cheese
           ;grated
    2/3 c  Yellow Cheddar cheese
           ;grated
    1/2 c  Parmigiano-Reggiano cheese
           ;grated
      2 c  French bread, cubed; lightly
           -toasted
      2 tb Olive oil
      1 tb Rustic Rub

MMMMM--------------------------GARNISH-------------------------------
    1/4 c  Maytag white cheddar cheese
           ;grated
      2 tb Chive; chopped
           Essence
 
  In a large sauce pot, combine the oil and flour together. Stirring
  constantly for about 3-4 minutes, making a blonde 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 chesses, a little at a
  time, stirring to incorporate. In a mixing bowl toss the bread with
  the olive oil and Rustic Rub. Reseason if necessary. Ladle the soup
  into the bowl and top with the bread. Garnish with the grated cheese,
  chives and Essence.