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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
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