Indulge in the delectable flavors of Vidalia onion soup, a culinary masterpiece that showcases the sweet and savory notes of caramelized Vidalia onions. This comforting soup is a harmonious blend of flavors, featuring a rich and flavorful broth infused with the natural sweetness of Vidalia onions, a hint of savory herbs, and a touch of acidity from white wine. The crowning glory of this soup is the addition of croutons, adding a delightful textural contrast and enhancing the overall taste experience.
Dive into a delightful culinary journey with our curated collection of Vidalia onion soup recipes, each offering a unique twist on this classic dish. From the traditional French onion soup to lighter, modern interpretations, our recipes cater to various tastes and preferences.
Explore the classic French onion soup recipe, a timeless favorite that embodies the essence of this iconic dish. Savor the caramelized onions swimming in a rich beef broth, topped with a golden-brown crouton and melted Gruyère cheese.
For a lighter take on this classic, try our healthy Vidalia onion soup recipe. This version features a flavorful vegetable broth and swaps out the heavy cream for low-fat milk, making it a guilt-free indulgence.
If you're looking for a quick and easy option, our 30-minute Vidalia onion soup recipe is the perfect choice. This speedy version uses pre-sliced onions and a flavorful broth, resulting in a comforting and delicious soup in just half an hour.
But it doesn't stop there! We also have a slow-cooker Vidalia onion soup recipe for those who prefer a hands-off approach. Simply toss all the ingredients into your slow cooker, set it on low, and let the flavors meld and develop over several hours.
And for a truly unique and unforgettable experience, try our Vidalia onion soup with goat cheese and thyme. This recipe combines the sweetness of Vidalia onions with the tangy, creamy flavor of goat cheese and the aromatic notes of thyme, creating a symphony of flavors that will tantalize your taste buds.
With our diverse selection of Vidalia onion soup recipes, you'll find the perfect one to warm your soul and satisfy your cravings. So, get ready to embark on a culinary adventure and savor the delectable flavors of this beloved soup.
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
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.
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
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.
GRILLED VIDALIA ONION SOUP
I would like to be able to claim this but I got it from a good friend, I added the sherry. Vidalia Onions cooked on the grill, sealed in foil! Just like French onion soup, without the bother! Great anytime, and very easy to make. This can be made in the oven, 350 degrees for one hour. Serve with warm, crusty, bread and a sturdy red wine!
Provided by RCHEISS
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the grill for medium-high heat.
- Slice the tops off of the onions, and remove the outer layer of skin. Leave the base intact. Cut slices across the top in a cross hatch pattern, going about 1/2 inch into the onion. Set each onion on a square of heavy duty aluminum foil. Double the foil if you do not have the heavy duty. Place 1 tablespoon of butter on top of each onion, then place one bouillon cube onto the butter. Fold the foil up around the onion. When almost closed, place 3 ice cubes on top of the onion, and spoon 1 tablespoon of the sherry into each packet. Seal completely.
- Place the packets on the grill, and cook for 40 to 45 minutes. Don't peek inside until the 40 minutes has passed. When the onions are cooked through, they will feel tender when you squeeze the packet. Open the foil up slightly, and place a slice of cheese on top of each one. Close the grill lid, and let the cheese melt into the onions for a minute.
- Remove from the grill, and serve from the packets, or remove the onions to a serving bowl, and pour the stock from the packets in with them.
Nutrition Facts : Calories 287.6 calories, Carbohydrate 18.7 g, Cholesterol 50.2 mg, Fat 19.5 g, Fiber 2.1 g, Protein 10 g, SaturatedFat 12.3 g, Sodium 1290.2 mg, Sugar 7.9 g
VIDALIA ONION SOUP WITH WILD RICE AND MAYTAG BLUE CHEESE CROUTONS
Provided by David Kamp
Categories weekday, soups and stews, appetizer
Time 1h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a small saucepan, combine the rice with 2 cups water. Bring to a boil, then reduce heat to low. Cover and simmer until the rice is tender and the water is absorbed, 45 to 60 minutes.
- Meanwhile, place a wide, deep pot over medium heat. Melt the butter and add the onions, tossing them until wilted and well coated. Cook the onions, turning them with a spatula every 5 to 10 minutes, until soft and browned but not burned; this may take 30 to 40 minutes.
- Add the stock and simmer for 20 minutes. Wrap the herbs in a small piece of cheesecloth and tie with kitchen string. Drop the bundle into the broth for 1 minute, then remove it. Season to taste with salt and pepper.
- Heat oven to 400 degrees. Brush both sides of the baguette slices with oil. Bake on a baking sheet until light golden brown, 12 to 15 minutes. While the croutons are still warm, spread them with blue cheese.
- To serve, divide the rice among four bowls, and ladle broth and onions on top. Float 2 croutons in the center of each bowl, and sprinkle with more pepper.
Nutrition Facts : @context http, Calories 621, UnsaturatedFat 15 grams, Carbohydrate 63 grams, Fat 32 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 15 grams, Sodium 1730 milligrams, Sugar 22 grams, TransFat 0 grams
Tips:
- Use Sweet Onions: Vidalia onions are known for their sweet and mild flavor, making them perfect for this soup. However, if you can't find Vidalia onions, you can use other sweet onions like Walla Walla or Maui onions.
- Caramelize the Onions: Caramelizing the onions is an essential step in this recipe. It brings out the natural sweetness of the onions and adds a rich, complex flavor to the soup.
- Use a Good Quality Broth: The broth is the base of the soup, so it's important to use a good quality broth. You can use chicken, beef, or vegetable broth, depending on your preference.
- Add Some Herbs: Herbs like thyme, rosemary, and bay leaves add a nice flavor to the soup. You can also add a splash of white wine for an extra layer of flavor.
- Garnish with Gruyère Cheese: Gruyère cheese is a classic topping for French onion soup. It melts beautifully and adds a nutty, savory flavor to the soup.
Conclusion:
This Vidalia onion soup is a delicious and comforting dish that is perfect for a cold winter day. The caramelized onions give the soup a rich and complex flavor, while the Gruyère cheese adds a creamy and nutty finish. This soup is sure to be a hit with your family and friends.
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