Instructions: In a large sauce pot, combine the oil and flour together. Stirring constantly for about 3 to 4 minutes, making a blond roux. Add the onions, salt, cayenne, bay leaves, thyme, oregano and basil. Stirring often, cook for about 10 minutes or until the onions are golden. Add the garlic and continue cooking for 2 minutes. Stir in the broth. Reduce the heat and cook for 1 hour. Add the cheeses, a little at a time, stirring to incorporate.

In a mixing bowl toss the bread with the olive oil and Rustic Rub. Re-season if needed. Ladle the soup into the bowl and top with the bread. Garnish with the grated cheese, chives and Emerils Essence.

This recipe yields 8 servings.

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