Instructions: Heat oil in a soup pot over high heat and add onions, garlic cloves, bay leaves, salt, and 7 turns of pepper. Cook, stirring frequently, until onions are caramelized, about 7 minutes. Dont let onions get too dark; they should be sweet-tasting and a rich golden-brown color. Stir in stock, minced garlic, basil and thyme and bring to a boil. Reduce heat to medium and simmer about 40 minutes.

Turn heat back up to high, whisk in bread and cream and continue whisking until bread has disintegrated into the soup, about 10 minutes. Whisk in Parmesan and remove from heat. Puree soup in a food processor or blender; do this in batches, if necessary.

For Creole Croutons, saute the day-old bread in olive oil. Drain on paper towels and immediately toss with 1 tablespoon Bayou Blast, or to taste.

To serve, allow 1 generous cup per portion topped with croutons.

This recipe yields 4 to 5 servings.

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