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Cajun Creamy Onion Soup



  1. Sauté onion in the melted butter over low heat. Cook until onions are clear. Do not brown.
  2. Slowly add the flour, stirring and cooking to make a blond roux (approximately seven minutes).
  3. Add in beef stock and spices, bring to a boil, then lower heat and simmer for five minutes.
  4. Remove pot from heat.
  5. In a small bowl, beat egg yolk and cream together while adding in a little of the soup.
  6. Add this mixture to the pot. Mix thoroughly.
  7. Place one slice of toasted French bread in the bottom of individual serving crocks.
  8. Sprinkle Romano cheese on the bread.
  9. Ladle soup on top of bread.
  10. Place a slice of mozzarella on top of soup, letting edges rest on top of the crock.
  11. Sprinkle bread crumbs lightly on top of the cheese.
  12. Broil just until cheese is bubbly and lightly browned.
  13. Serve immediately.

Serves 8-12

Recipe was posted at our old cooking blog.

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