Ingredients

4 to 6 large red onions (3 1/2 pounds), quartered
Cloves from 2 large heads of garlic (about 1 cup), peeled
2 shallots (about 1/3 cup), peeled
2 tablespoons olive oil
2 tablespoons Essence, recipe follows
6 cups chicken stock
2 teaspoons finely chopped fresh sage leaves
2 teaspoons finely chopped fresh thyme leaves
3/4 teaspoon salt
2 teaspoons balsamic vinegar
1/2 cup cream

Directions

Preheat oven to 400 degrees F.

Combine the onions, garlic, and shallots in a roasting pan just large enough to hold them in a single layer.
Add the olive oil and Essence and toss to coat. Roast until well browned, about 1 1/2 hours.

Remove the pan from the oven and set over 2 burners on medium-low heat. Add 2 cups of chicken stock, sage,
thyme and salt. Cook for 10 minutes, scraping the bottom of the pan with a wooden spoon to incorporate any of
the caramelized bits from the bottom.

Transfer the mixture to a blender and puree until smooth, about 2 minutes.

Transfer the mixture to a large pot over medium-low heat. Add remaining 4 cups chicken stock and balsamic
vinegar, and stir to combine. Bring to a simmer and stir in cream. Serve with French
bread.

Ingredients

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Directions

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and
Morrow, 1993.