Creole Onion Soup From the Cajun and Creole Cookbook
| Yield: | 4 Servings |
| Categories: |
| 4 | tb | Butter |
| 2 | lg | Onions; quartered and thinly sliced |
| 1 | Bay leaf | |
| 3 | tb | All-purpose flour |
| 4 1/2 | c | Chicken stock |
| 3/4 | c | Cheddar cheese; grated |
| 2 | tb | Bourbon |
| 1/2 | c | Milk |
| Salt and freshly ground black pepper |
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