Milange Of The Lily Family And Andouille Sausage Soup | Emerils.com

Ingredients

• 1/2 cup olive oil
• 1/2 cup flour
• 2 cups julienned yellow onions
• 2 cups julienned white onions
• 2 cups julienned red onions
• 8 pearl onions, peeled
• 1 pound Andouille sausage, cut into 1-inch pieces
• 2 tablespoons minced shallots
• 2 tablespoons minced garlic
• 1 leek, white part only, julienned
• 3 bay leaves
• 1 tablespoon chopped fresh thyme
• Salt and pepper
• Pinch of cayenne pepper
• 2 1/2 quarts chicken stock
• 1 cup grated Parmigiano-Reggiano cheese, plus 1/4 cup for garnish
• 1/2 cup chopped green onions
• 2 cups cubed French bread, fried in olive oil until golden brown
• 1 tablespoon finely chopped parsley