CREAMED VIDALIA ONIONS
Steps:
- Preheat the oven to 350 degrees F. Melt 4 tablespoons butter in a stoveproof gratin dish over medium-high heat; add 4 pounds Vidalia onions (cut into wedges) and cook 5 minutes. Add a pinch each of nutmeg, cayenne, salt and black pepper, then add 3 tablespoons white wine and simmer 2 minutes. Whisk 1 1/4 cups half-and-half and 3 tablespoons flour; stir into the onions and bring to a boil. Mix 2 tablespoons melted butter, 1 cup panko (Japanese breadcrumbs), 2 tablespoons chopped chives, and salt and pepper. Sprinkle over the onion, cover with parchment paper and bake 30 minutes. Uncover and broil until golden, 5 more minutes.
CHILLED CREAM OF VIDALIA ONION SOUP
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
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.
CREAMY VIDALIA ONION SOUP
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
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
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
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
VIDALIA ONION SOUP
There's no question of the star in this traditional favorite soup. Rich Swiss cheese delightfully tops off a heaping bowlful of sweet, succulent Vidalia onions.-Ruby Jean Bland, Glennville, Georgia
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings (2 quarts).
Number Of Ingredients 9
Steps:
- In a Dutch oven or soup kettle, saute the onions in butter until lightly browned. Sprinkle with pepper and flour. Cook and stir for 1 minute. Add the broth, water and bay leaf; simmer for 30-40 minutes, stirring occasionally. , Discard bay leaf. Ladle into ovenproof soup bowls; top with bread and cheese. Bake at 400° for 10 minutes or until cheese is golden brown.
Nutrition Facts : Calories 153 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 580mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.
BRAISED & CREAMY VIDALIA ONIONS
In Georgia where sweet Vidalia onions are king, I make big batches of creamy onions as a side dish for grilled chicken and beef. - Elaine Opitz, Marietta, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven, melt butter over medium heat; stir in honey until blended. Add onions, broth and seasonings. Bring to a boil. Reduce heat; simmer, covered, 15-18 minutes or until onions are tender., Cook, uncovered, over medium-high heat 15-20 minutes or until liquid is almost evaporated, stirring occasionally. Stir in cream; cook 3-5 minutes longer or until sauce is thickened.
Nutrition Facts : Calories 242 calories, Fat 11g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 283mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 5g fiber), Protein 3g protein.
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