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  • Writer's pictureTommy Centola

Creole Onion Soup

The weather has started to get cool here in Arkansas. Time to dig through my soup recipes. Both recipes are from my first cookbook, You Can't Keep New Orleans Out Of The Cook.

1 loaf French bread

1/2 stick Butter

1 Yellow Onion, sliced thinly

1 Red Onion, sliced thinly

1/4 cup Flour

1/4 teaspoon Black Pepper

1/4 teaspoon Garlic Powder

1/2 teaspoon Creole Seasoning Blend (Page 242)

1/4 cup Tomato Sauce

2 tablespoons Soy Sauce

21 ounces Beef Stock

1 cup Shredded Swiss cheese

Heat oven to 325 ℉.

Slice bread one inch thick and place on rack in the oven; remove bread when golden brown. In a saucepan over medium heat, melt butter. Cook onions in butter, stirring, until golden, about 15 minutes. Sprinkle in flour, pepper, garlic powder, and Creole seasoning over onions and continue to cook until flour is golden brown as well. Stir in tomato sauce and soy sauce. Cook one minute more. Stir in the beef broth and simmer 10 minutes, or until onions reach the desired consistency. Pour soup into ovenproof bowls. Place a piece of French bread in each bowl and top with Swiss cheese. When cheese has melted, serve at once.


Good Cooking, Good Eating and Good Living!!!

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