Creole Onion Soup Serving Size - 8 Prepared By - Russ Recipe Rating
			1/2 cup vegetable oil 1/2 cup flour 6 cups thinly sliced onions 1 1/2 tsp salt 1/2 tsp cayenne 4 bay leaves 1/2 tsp dried thyme 1/2 tsp dried oregano 1/2 tsp dried basil 2 Tbsp chopped garlic 2 quarts Chicken Broth 2 cups cubed French bread, lightly toasted 2 tablespoons olive oil 1/2 cup grated white medium-sharp cheddar 1/2 cup yellow medium-sharp cheddar 1/2 cup freshly grated parmesan
			In a large saucepan over medium heat, combine the vegetable oil and flour. Stirring slowly and constantly for about 10 minutes, make a blond raux, 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 raux mixture. Reduce heat to medium-low and cook, uncovered, stirring, for about 1 hour. Remove bay leaves. In a bowl, toss the bread with the olive oil, salt and pepper. When ready to serve, add the cheeses, 1/2 cup at a time, to the soup, stirring to blend until completely melted. Serve in soup cups and top with the croutons