Heat oil in a skillet and add the onions. Cook
and toss until clear.
Add thyme and bay leaves. Cook until the onions
turn light brown.
Add the chicken stock and simmer for 20 minutes.
Add salt and pepper to the soup to taste.
Pour into bowls, add croutons and top with
cheese. Run under hot broiler until the cheese melts
and begins to turn brown.
(Hint: The better the cheese the better the soup.
And the better cheeses are the ones that run over the
side of the bowl and "crisp" up into a tasty treat all
by itself.)
Source: Great Chefs of New Orleans, Tele-record Productions - 1983
: www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
: Chef Gerard Crozier, Crozier's Restaurant,
New Orleans
