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1/2 c. Extra virgin olive oil
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1/2 c. Flour
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2 c. Julienned yellow onion
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2 c. Julienned white onions
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2 c. Julienned red onions
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8 x Pearl onions peeled
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1 lb Andouille sausage cut 1" pcs
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2 Tbsp. Chopped shallots
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2 Tbsp. Chopped garlic
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1 x Leek, white part only julienned
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3 x Bay leaves
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1 Tbsp. Minced fresh thyme Salt to taste Freshly-grnd black pepper to taste
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1 pch Cayenne pepper
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2 1/2 quart Chicken stock
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1 c. Grated Parmigiano-Reggiano cheese
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1/2 c. Minced green onions
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2 c. Cubed French bread fried in extra virgin olive oil till golden
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1/4 c. Grated Parmigiano-Reggiano cheese
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1 Tbsp. Finely-minced parsley
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