Vidalia Onion Souffle Recipes

VIDALIA ONION SOUP

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.

VIDALIA ONION SOUFFLE

Steps:

• Melt butter in a large skillet over medium heat; add chopped onions, and sauté 10-15 minutes or until tender.
• Place onions and bread cubes in a large bowl.
• Stir in milk, eggs, 1 cup of cheese, and salt.
• Pour into a lightly greased 1 1/2 quart soufflé or baking dish.
• Sprinkle with reamaining 1/4 cup cheese.
• Bake at 350 degrees for 25 minutes or until set.

ROASTED VIDALIA ONION SOUP WITH BLACK TRUFFLE OIL

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.

VIDALIA SWEET ONION AND CRAB SOUFFLE

Steps:

• Preheat oven to 375 degrees.
• Butter a 6-cup souffle mold or four 1-cup molds and lightly dust with flour.
• Melt 2 tablespoons butter in a medium saute pan.
• Add Vidalia onion and cook 2 minutes.
• Add crabmeat and heat.
• Add chives and a pinch each of salt and white pepper then set aside.
• Melt remaining butter in a saucepan over medium heat.
• Whisk in 3 tablespoons flour and cook over medium heat, about 2 minutes.
• Remove from heat.
• In glass measuring cup, heat milk for 2 minutes in a microwave.
• Pour hot milk into flour mixture and stir with a wire whisk until smooth.
• Add 1/2 teaspoon salt, 1/8 teaspoon white pepper, cayenne and nutmeg.
• Return to heat and whisk until thickened, about 1 minute.
• Remove from heat and whisk in egg yolks, one at a time.
• Stir in crab mixture, add salt and pepper to taste.
• Set aside.
• Beat egg whites with a pinch of salt until stiff but not dry.
• Gently stir half the egg white mixture into crab mixture.
• Stir in the cheese.
• Fold in remaining egg whites.
• Pour mixture into prepared mold.
• Set on middle rack in oven and bake 30 to 35 minutes, until souffle is golden.
• Individual souffles will bake in 25 to 30 minutes.
• Serve immediately.

VIDALIA ONION SOUP

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.

VIDALIA CASSEROLE

Steps:

• In a large skillet over medium heat, saute onions in butter until tender. Remove from the heat; stir in sour cream. , Spoon half into a greased 1-qt. baking dish. Sprinkle with cheese. Top with remaining onion mixture and crackers. Bake, uncovered, at 350° for 20-25 minutes or until golden brown and bubbly.