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Calcasieu Onion Soup Recipe
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
1/2 cup dark red wine
thick slices of toasted french bread
grated romano cheese
sliced mozzarella cheese
seasoned and buttered bread crumbs
In a large, heavy pot (avoid aluminum pots for onion soup, cast iron or stainless steel should be used), saute onion in the melted butter over very 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. (If wine is used, add in about one minute before removing pot from heat.) 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 romano 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.
Serves 8-12 depending on the size of the crock. (Also this can be made in one big crock if you have one!)
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