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.
GRILLED VIDALIA ONIONS WITH BACON BUTTER
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat grill to medium heat.
- Cut onion top and "backtail" so onion can sit flat. Peel the onion. Using a parking knife cut a hollow cone-like shape into the center of the onion making sure not to go all the way to the bottom. Salt and pepper to the cavity. Place onions on individual squares of heavy duty aluminum foil.
- Add the butter, bacon, blue cheese, and thyme to a bowl and mix until well combined. Add large dollops of the butter to each cavity of the onions. Fold the aluminum foil all around the onion, gathering at the top and sealing to create a tent.
- Place on the grill over direct heat and cover the grill. Cook for 30 minutes until onions are soft. Let cool for 5 minutes before opening the foil packet and serving.
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.
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.
VIDALIA ONIONS FOR THE GRILL
Make and share this Vidalia Onions for the Grill recipe from Food.com.
Provided by johnvac52
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut each onion into approximately 8 wedges.
- Place wedges on a large sheet of aluminum foil.
- Slice butter into dabs and place on top of the onion.
- Add garlic, bouillon cube, and seasoning salt.
- Wrap in foil paper ensuring that the seams are closed tightly. I usually wrap again with another sheet of foil.
- Place foil package on the hot grill for 30 to 40 minutes, turning frequently.
Nutrition Facts : Calories 128.5, Fat 11.7, SaturatedFat 7.4, Cholesterol 30.7, Sodium 358.4, Carbohydrate 5.8, Fiber 0.9, Sugar 2.6, Protein 1
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