Preheat oven to 400 degrees F.
Combine the onions, garlic, and shallots in a roasting pan just large enough to hold them in a single layer. Add the olive oil and Essence and toss to coat. Roast until well browned, about 1 1/2 hours.
Remove the pan from the oven and set over 2 burners on medium-low heat. Add 2 cups of chicken stock, sage, thyme and salt. Cook for 10 minutes, scraping the bottom of the pan with a wooden spoon to incorporate any of the caramelized bits from the bottom.
Transfer the mixture to a blender and puree until smooth, about 2 minutes.
Transfer the mixture to a large pot over medium-low heat. Add remaining 4 cups chicken stock and balsamic vinegar, and stir to combine. Bring to a simmer and stir in cream. Serve with French bread.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	193.13 Kcal (809 kJ)
Calories from fat	69.11 Kcal
		% Daily Value*
Total Fat	7.68g	12%
Cholesterol	11mg	4%
Sodium	2241.86mg	93%
Potassium	519.58mg	11%
Total Carbs	25.01g	8%
Sugars	9.28g	37%
Dietary Fiber	4.36g	17%
Protein	8.3g	17%
Vitamin C	10mg	17%
Vitamin A	0.1mg	2%
Iron	1.5mg	8%
Calcium	83.1mg	8%

Amount Per 100 g
Calories	57.44 Kcal (240 kJ)
Calories from fat	20.55 Kcal
		% Daily Value*
Total Fat	2.28g	12%
Cholesterol	3.27mg	4%
Sodium	666.8mg	93%
Potassium	154.54mg	11%
Total Carbs	7.44g	8%
Sugars	2.76g	37%
Dietary Fiber	1.3g	17%
Protein	2.47g	17%
Vitamin C	3mg	17%
Iron	0.4mg	8%
Calcium	24.7mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

3.7

Points
5

PointsPlus

Good Points

low fat,
saturated fat free,
low cholesterol

Bad Points

High in Sodium

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