Chilled Cream Of Vidalia Onion Soup Food

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CHILLED CREAM OF VIDALIA ONION SOUP



Chilled Cream of Vidalia Onion Soup image

When we first prepared this recipe, we weren't quite sure we'd like this soup served cold, but we figured we could always heat it up if we preferred it that way. However, when the soup was done and we tried it chilled, it was absolutely delicious! A wonderfully creamy and tasty soup, a keeper for my cookbook. It is an adaption of a recipe from Gourmet Magazine (June 1989). The original recipe made a huge batch - this is our scaled-down version with some substitutions. The recipe could easily be made vegetarian simply by omitting the bacon (although you could try veggie bacon) and using vegetable broth. Prep time includes chilling.

Provided by Julesong

Categories     Cheese

Time 5h

Yield 2-4 serving(s)

Number Of Ingredients 18

1 slice lean bacon, cut crosswise into 1/2 inch strips
2 tablespoons unsalted butter
1 tablespoon olive oil
2 large vidalia onions, sliced thin
2 cloves garlic
1 cup chicken broth
1/3 cup dry white wine
1/4 teaspoon dried thyme or 1 teaspoon fresh thyme
1/2 bay leaf
1/4 cup well-chilled heavy cream or 1/4 cup half-and-half
1/4 cup creme fraiche or 1/4 cup cream cheese
2 teaspoons fresh lemon juice
1 -2 dash Tabasco sauce, to taste
2 dashes freshly grated nutmeg
1/3 cup crouton
1/4 cup thinly sliced scallion
salt, to taste
fresh ground black pepper or tricolor pepper, to taste

Steps:

  • In a heavy kettle cook the bacon over moderate heat, stirring occasionally, until it is crisp and transfer it with a slotted spoon to paper towels to drain.
  • Add the butter and oil to the kettle and in the fat cook the onion and garlic, covered, over low heat, stirring occasionally, for 25 to 30 minutes, or until they are colored lightly and softened.
  • Add chicken broth, wine, thyme, and bay leaf and simmer the mixture, covered, for 20 minutes.
  • Discard the bay leaf and in a blender or food processor purée the mixture in batches.
  • Strain the mixture into a bowl, pressing hard on the solids- this is an important step, so don't skimp on the time it might take to separate the solids; discard solids.
  • Chill the mixture covered, for 3 to 4 hours, or until it is cold.
  • Whisk in the heavy cream (I use 1/2 and 1/2), crème fraîche (I use softened cream cheese), lemon juice, Tabasco, nutmeg, and salt and pepper to taste- I used a stick blender to get the milk and cheese smooth- and serve the soup in chilled bowls, sprinkle with the bacon, croutons, and scallion.
  • Notes: The texture of this came out very much like tomato soup- at first, after doing the puree in the food processor, I considered just putting the whole mess into the soup, because when I put the puree into the strainer the drip of liquid was slow; but I took about 15 minutes with a spatula, moving the puree around and pressing it through the strainer and scraping it off the bottom, and sure enough, eventually I had most of it through and what came out into the bowl (and scraped off the bottom of the strainer) was quite a different texture than what I would have gotten otherwise; I ended up with about 4 cups of liquid (also containing*very* fine puree) and about a 1/2 cup of solids.

VIDALIA ONION SOUP



Vidalia Onion Soup image

A huge hit for dinner, the sweet taste of Vidalia onions combines with chicken broth and cream for a rich, deeply flavored treat. The soup is blended in a blender, so it comes out so creamy and thick! If you like Vidalias, you'll love this soup. You can make a lighter version by using milk and no heavy cream.

Provided by A_RAVEN_FAN

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 7

6 large Vidalia onions
6 tablespoons butter
4 tablespoons all-purpose flour
2 cups chicken broth
1 cup heavy cream
½ cup milk
1 bunch chopped fresh parsley for garnish

Steps:

  • Slice onions thinly. Place half of the onions in a skillet with half of the butter; cook, covered, over medium-high heat until soft, about 10 minutes. Remove to a platter, and cook remaining onions with butter. Return two-thirds of the reserved onions to the skillet. (Reserve the rest for garnish.)
  • Stir in flour until well combined with onions. Slowly stir in chicken broth. Remove from heat, and let cool about 10 minutes. Stir in cream and milk.
  • Pour into a blender, and blend until smooth and creamy. Return to stovetop, and heat through over medium-low heat. Pour into bowls, and garnish with reserved onions and chopped parsley.

Nutrition Facts : Calories 497.1 calories, Carbohydrate 31 g, Cholesterol 129.8 mg, Fat 40.3 g, Fiber 4.5 g, Protein 6.1 g, SaturatedFat 25.2 g, Sodium 175.4 mg, Sugar 11.2 g

CREAMY VIDALIA ONION SOUP



Creamy Vidalia Onion Soup image

This is a robust and creamy onion soup. The addition of egg yolks adds a lovely creamy texture.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes

Yield 4

Number Of Ingredients 12

4 Vidalia onions, thinly sliced
3 tablespoons margarine
1 tablespoon all-purpose flour
½ teaspoon salt
2 cups chicken broth
1 cup milk
½ cup heavy whipping cream
3 egg yolks, beaten
1 ½ teaspoons paprika
ground black pepper to taste
⅛ tablespoon hot pepper sauce
2 tablespoons chopped fresh parsley

Steps:

  • In a saucepan, melt butter or margarine over medium heat. Add onions: saute until golden brown, about 10 minutes.
  • Stir in flour and salt, and mix thoroughly. Gradually add chicken broth, stirring constantly. Cover, and simmer over low heat for about 10 minutes.
  • When onions are very tender, stir in milk and cream. Heat through. Remove 1/2 cup soup, and mix in egg yolks. Slowly stir egg yolk mixture into soup in pan. Heat through, but do not allow soup to boil. Stir in paprika, black pepper, and red hot pepper sauce. Serve hot, and garnish with chopped parsley.

Nutrition Facts : Calories 363.9 calories, Carbohydrate 28 g, Cholesterol 199.3 mg, Fat 24.5 g, Fiber 4.3 g, Protein 10 g, SaturatedFat 10.5 g, Sodium 820.9 mg, Sugar 13.1 g

SLOW ROASTED VIDALIA ONION SOUP



Slow Roasted Vidalia Onion Soup image

Since I have 20 pounds of Vidalia onions to use I thought I'd look up more recipes on the internet. Recipe by Chef/Owner Michael Tuohy, Woodfire Grill, Atlanta, GA

Provided by Charlotte J

Categories     Onions

Time 2h35m

Yield 12 serving(s)

Number Of Ingredients 11

6 medium vidalia onions, outer layers removed
1/4 cup canola oil or 1/4 cup grapeseed oil
2 leeks, white part only, chopped
2 celery ribs, chopped
2 quarts low sodium chicken broth or 2 quarts canned chicken broth
1 cup sweet sherry
1 cup heavy cream
2 tablespoons finely chopped fresh thyme
kosher salt
white pepper, to taste
1 bunch fresh chives (to garnish)

Steps:

  • Wrap each onion separately in aluminum foil and place in a 300 degree oven (or in the coals of a fireplace or grill pit) until onions feel tender all the way through, about 1 1/2 to 2 hours.
  • Heat oil in a large pot.
  • Add leek and celery cooking until softened but not browned.
  • Remove onions from foil, quarter and add to pot.
  • Add chicken stock and sherry.
  • Simmer about 45 minutes.
  • Stir in cream and thyme and remove from heat.
  • In batches, puree mixture in a blender until smooth.
  • Add salt and pepper to taste.
  • Garnish each serving with chives.
  • . Serve immediately.

Nutrition Facts : Calories 264.3, Fat 14.9, SaturatedFat 5.6, Cholesterol 27.2, Sodium 74.3, Carbohydrate 22.5, Fiber 7.9, Sugar 8.3, Protein 13.1

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