Creole Onion Soup
Served at Kozlak’s Royal Oak in Shoreview, Minnesota, in the 1990s.
Servings: 8
Ingredients
- 1 cup unsalted butter
- 3 medium onions, thinly sliced
- ½ cup all-purpose flour
- 2 qt. chicken stock
- 1 small bay leaf
- 3 oz. Cheddar cheese, shredded
- ½ cup dry wine
- Salt and fresh ground pepper to taste
Instructions
- Melt butter in a large heavy saucepan. Sauté onions. Just before they become transparent, add flour and stir well. Add stock a bit at a time, stirring constantly. Then add bay leaf, cheese and wine.
- Stir over low heat until the cheese is thoroughly melted, then simmer for about 15 minutes.
- Season with salt and pepper to taste.
- Remove bay leaf.
