Louisiana Acadian "Cajun" Opelousas Onion Soup
Serves 8-12
 | 4 cups white onions, chopped |
| 1/2 cup green onion, chopped |
| 12 cups beef stock or beef bouillon |
| 1/2 teaspoon cayenne pepper |
| 1/2 teaspoon onion powder |
| 1/2 teaspoon garlic powder |
| 1 1/2 cups butter, melted |
| 1/2 cup flour |
| 2 tablespoons heavy cream |
| 1 egg yolk |
| thick slices of toasted french bread |
| grated romano cheese |
| sliced mozzarella cheese |
| seasoned and buttered bread crumbs |
Sauté onion in the melted butter over low heat.
Cook until onions are clear. Do not brown. Slowly add
the flour, stirring and cooking to make a blond roux (approximately
seven minutes).Add in beef stock and spices, bring to a boil, then
lower heat and simmer for five minutes. Remove pot from heat. In a
small bowl, beat egg yolk and cream together while adding in a little
of the soup. Add this mixture to the pot.Mix thoroughly. Place one slice of toasted French bread in the bottom
of individual serving crocks. Sprinkle Romana cheese on the bread.
Ladle soup on top of bread. Place a slice of mozzarella on top of soup,
letting edges rest on top of the crock. Sprinkle bread crumbs lightly on top of the
cheese. Broil just until cheese is bubbly and lightly browned. Serve
immediately.