CALCASIEU  ONION  SOUP


4 cups white onion, chopped
1/2 cup green onions, chopped
12 cups beef stock or beef bouillon
1 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 cup butter, melted
1/2 cup flour
2 tablespoons heavy cream
1 egg yolk
1/2 cup dark red wine (optional)
Thick slices of toasted French bread 
Seasoned and buttered bread crumbs 
Grated Romano cheese
Sliced Mozzarella cheese


In a large, heavy pot (avoid aluminum pots for onion soup, cast
iron or stainless steel should be used), sauté onions in the melted
butter over very low heat.  Onions should be clear.  Do not brown.
Slowly add the flour, stirring and cook to make a blond roux
(approximately 7 minutes).  Add in beef stock and spices, bring to
a boil, then lower heat and simmer for 15 minutes.
(If wine is being used, add in about one minute before removing pot
from heat.)  Remove pot from heat.  In a small bowl, beat egg yolk
and cream together while adding in a little of the soup.  Add this mixture
to the pot.  Mix thoroughly.  Put one slice of toasted French bread in the
bottom of individual serving crocks.  Sprinkle Romano cheese on the
bread.  Ladle soup on top of bread.  Place Mozzarella cheese on top of
soup. Sprinkle bread crumbs on top of cheese.  Bake 5 minutes at 350
degrees.   If desired,  broil just until cheese is bubbly and brown.  Serve
immediately.    Serves 10-12.