Serves: 8
Ingredients:
½ cup flour
6 cups thinly sliced onions
1 ½ teaspoon salt
½ teaspoon cayenne (or to taste)
4 bay leaves
½ teaspoons each: dried thyme, oregano and basil
2 tablespoons chopped garlic
2 quarts chicken broth (homemade is preferable)
½ cup grated white medium sharp cheddar
½ grated yellow medium sharp cheddar
½ cup freshly grated Parmesan
For Southwest Croutons:
2 cups cubed French bread
2 tablespoons olive oil (or more if needed)
1 tablespoon southwest seasoning (or more to taste)
Directions:
In a large saucepan over medium heat, combine the vegetable oil and flour. Stirring slowly and constantly for about 10 minutes, make a blond roux,
the color of sandpaper.
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 cook for 2 minutes, stirring constantly. Add the broth and stir to blend well into the roux mixture. Reduce heat to medium-low and
cook, uncovered, stirring occasionally for about 1 hour. Remove bay leaves.
When ready to serve, add the cheeses, ½ cup at a time, to the soup, stirring to blend until completely melted.
Serve in soup cups and top with the croutons.
For Southwest Croutons: In a bowl, toss the bread with just enough olive oil to coat the bread and dust lightly with southwest seasoning. Place the in a preheated
375 degree oven and bake the croutons until they are crisp and golden brown.
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