New Orleans Cuisine

My Creole & Cajun Recipe Page

This is my blog dedicated to New Orleans & Louisiana cooking! I'll give links to great Creole & Cajun recipes and sites, as well as some of my own recipes. I love talkin' New Orleans, food and otherwise! Incidentally, I'm from Detroit. Go Figure. Lets just say I figured out "what it means, to miss New Orleans" and this site helps ease the pain.

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"Leaving New Orleans also frightened me considerably. Outside of the city limits the heart of darkness, the true wasteland begins."
-Ignatius J. Reilly from A Confederacy of Dunces

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Monday, April 18, 2005

Creole Onion Soup

This is a New Orleans Cuisine recipe I made tonight to use up some of my Beef Stock that wouldn't fit in the freezer. Creole Onion Soup is very similar to French Onion Soup, except it is creamed at the end. I also don't put a ton of cheese on this soup, instead I float a few Garlic Toasts which are topped with grated Gruyere and Chives, see below. You could certainly pile on the cheese a la French Onion if you prefer. The Recipe:

Creole Onion Soup Recipe

3 oz Unsalted Butter ( 3/4 stick)
4 Large Spanish Onions, Thinly Sliced into 1 - 2" Pieces
2 tsp Granulated Sugar
1 Tbsp Minced Fresh Garlic
3 Tbsp Flour
2 oz. Dry Red Wine
3 Cups Beef Stock
2 Tbsp Homemade Worcestershire Sauce
3 Sprigs Fresh Thyme
2 Fresh Bay Leaves
Pinch Cayenne
Pinch White Pepper
4 oz Heavy Cream
Kosher Salt and Black Pepper To Taste

Melt the butter over Medium Heat in a Heavy Bottomed Dutch Oven. Add the Onions and Sugar, raise the heat to high until the onions are transparent, stirring often, about 3-5 minutes. Lower the heat to medium and cook the onions, stirring occasionally, for about 15 minutes or until the onions are nicely caramelized. Add the Garlic and cook for 2 minutes. Add the flour stirring constantly until well incorporated, about 2 minutes. Whisk in the Wine and Beef stock, bring to a boil. Reduce the heat to a simmer, add the Fresh Thyme, Bay leaves, Worcestershire Sauce, Cayenne, White Pepper, some Salt (not too much yet) and Black Pepper. Simmer this for about 1 1/2 hours. Turn the heat to low and whisk in the Heavy Cream, adjust the seasonings.

This is a small recipe, about 2- 3 servings.

Garlic Cheese Toasts

Preheat the Broiler.
Slice a baguette on the bias into as many pieces as you need, about 1/2" thick. Broil these on both sides until Golden Brown. Rub the toasts on both sides with a smashed garlic clove. Top with grated Gruyere Cheese and Freshly Ground Black Pepper, place back under the broiler until the cheese melts, about 1 Minute. Top with thinly sliced Chives.

Float 2 of these on top of each serving of Creole Onion Soup.


Blogger Anne said...

Mmm! That sounds *really* good - I'm definitely trying it!

12:23 AM  
Blogger Brenda said...

I like the idea of adding cream - yum! And maybe I'll make a few of the cheese straws to go along with it! :-)

~ B

12:33 AM  
Blogger SantaBarbarian said...

Homemade Wostershire! Wow! Goig to have to try it....

2:34 AM  
Anonymous Anonymous said...

"Lower the heat to medium and cook the onions, stirring occasionally, for about 15 minutes or until the onions are nicely caramelized."

A lot of cooks make a mistake during this step of trying to cook there onions to fast if you do you will get bitter onions this goes for any time you cook onions. Just a hint I pickup from my Grandmother.

12:34 PM  
Anonymous Anonymous said...

A bit too sweet for my taste

9:52 PM  
Anonymous Anonymous said...

Does it work to make this soup ahead, refridgerate, then reheat, add cream and serve? Also tempted to add a tablespoon of dry sherry when cooking the onions....

11:46 AM  

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