VIDALIA ONION SOUP
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
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
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.
ROASTED VIDALIA ONION SOUP WITH BLACK TRUFFLE OIL
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a Dutch oven or casserole set over moderate heat melt the butter. Add the shallots and cook, stirring, for 3 minutes. Add the garlic cloves, thyme, onions, chicken stock and salt and pepper, bring to a boil on top of the stove and cover with foil and lid. Transfer Dutch oven to a preheated 325 degree oven and cook for 4 hours. Discard thyme.
- In a blender puree soup, in batches, adding butter, a little at a time, until incorporated. Return to pan and heat until hot. Correct seasoning. Ladle soup into soup bowls and drizzle with truffle oil.
FRENCH ONION SOUP
For a taste of the bistro, try Tyler Florence's ultimate French Onion Soup recipe, topped with nutty Gruy�re croutons.
Provided by Tyler Florence
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
- When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
- Ladle the soup in bowls and float several of the Gruyere croutons on top.
- Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.
VIDALIA ONION SOUP
This soup is a perfect example of one of the things I love to do at Bar Americain: personalize a French brasserie classic with truly American ingredients. This is our American French onion soup. Vidalia onions are super-sweet variety of onion grown in-and trademarked by!-the state of Georgia. Their sweetness is unmatched, and the slow process of caramelizing them in this recipe intensifies their flavor. (If Vidalia onions aren't unavailable, you can try Walla Wallas from Washington or Hawaii's Maui onions.) Breaking though the browned crust of sharp Vermont cheddar cheese into the molten interior is the first delicious step in devouring this hearty soup. Fresh parsley pesto finishes the dish with a hit of bright color and flavor.
Yield Serves 8
Number Of Ingredients 20
Steps:
- Melt the butter with the oil in a large Dutch oven over medium heat. Add the onions and cook, stirring occasionally, until caramelized, about 40 minutes.
- Add the garlic and cook for 1 minute. Add the brandy and sherry and boil until almost completely evaporated, about 2 minutes. Stir in the flour and cook for 2 minutes. Whisk in the stock and thyme, bring to a simmer, and cook until the soup is slightly thickened, about 15 minutes. Season with salt and pepper and discard the thyme.
- Preheat the broiler.
- Divide eight 16-ounce ovenproof crocks between 2 baking sheets. Put a slice of bread in the bottom of each crock. Fill each crock until three-quarters full. Place another slice of baguette over each soup and divide the cheese on top. Carefully slide the crocks under the broiler and broil until the cheese is melted and golden brown, 2 to 3 minutes. Remove from the broiler and top each with a dollop of parsley pesto.
- Combine the parsley, garlic, and pine nuts in a food processor and process until coarsely chopped. With the motor running, slowly add the oil through the feed tube and process until combined.
- Add the cheese, season with salt and pepper, and pulse a few times just to incorporate. Scrape into a bowl. The pesto will keep for up to 2 days in a tightly sealed container in the refrigerator. Bring to room temperature before serving.
VIDALIA ONION AND WILD LEEK SOUP
Make and share this Vidalia Onion and Wild Leek Soup recipe from Food.com.
Provided by Burgundy Damsel
Categories Clear Soup
Time 38m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim the leeks, cutting off and reserving the leaves. Slice the leek bulbs and add to the sliced onions.
- In a large heavy skillet, heat the olive oil. Add the butter and wait until it foams and begins to turn nutty brown. Add the onions and leeks and cook over a high heat until the onions are brown. Add the beer and heat until the liquid reduces by half. Add the stock and simmer for 6 to 8 minutes. Season with salt and pepper.
- Ladle half the soup, a little at a time, into a blender and puree. Combine the pureed soup with the simmered soup.
- Cut the leek leaves into thin ribbons and stir into the soup. Ladle into bowls, top with bread and generous amounts of shaved cheese.
Nutrition Facts : Calories 668.9, Fat 19, SaturatedFat 7.4, Cholesterol 30.2, Sodium 1441.3, Carbohydrate 93.1, Fiber 5.4, Sugar 9.8, Protein 24.5
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.
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CARAMELIZED VIDALIA ONION SOUP RECIPE - FOOD & WINE
From foodandwine.com
Servings 8
- Melt 3 tablespoons of the butter in a large enameled cast-iron casserole. Add the sliced onions, thyme sprigs and a pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until the onions soften and release their liquid, about 20 minutes. Add the sugar and cook, stirring often, until the exuded liquid evaporates and the onions are caramelized, about 30 minutes longer. Transfer the onions to a medium bowl and discard the thyme springs.
- Melt 1 tablespoon of the butter in the casserole. Add the celery, garlic and herbes de Provence and cook over moderate heat, stirring, until fragrant, about 3 minutes. Raise the heat to high and add the sherry. Cook, stirring up the browned bits from the bottom of the casserole, until the sherry has reduced by half, about 3 minutes. Return the onions to the casserole, add the chicken stock and simmer over low heat for 30 minutes.
- Preheat the oven to 400°. Melt the remaining 2 tablespoons of butter in a small pan. Spread the bread cubes on a rimmed baking sheet and toss with the melted butter. Sprinkle with the Parmesan and toss again. Bake the croutons for about 8 minutes, or until golden brown and crisp.
- Add the heavy cream to the soup and simmer over low heat for 10 minutes. Working in batches, puree the soup in a food processor or blender until smooth. Return the soup to the casserole and reheat gently. Season with salt and pepper. Ladle the soup into bowls, garnish with the cheese croutons and serve.
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