Vidalia Onion Soup with Wild Rice and Blue Cheese
Featured Chef Adapted from The New York TImes.
Featured

Vidalia Onion Soup with Wild Rice and Blue Cheese

Vidalia onions will make this a one of a kind soup, but if they’re not available, try Walla Walla or another variety of sweet onion. If you have homemade stock on hand, this would be an ideal time to use it.

Prep.
Category: 
Entree, Soups
Tags:
Egg-free

Ingredients

For 4 Serving(s)

vidalia-onion-soup-with-wild-rice-and-blue-cheese

  • 1/2 c wild rice
  • 3 T butter
  • 2 1/2 lb Vidalia onions
  • 6 c chicken stock
  • 3 T chopped fresh chives
  • 3 T chopped fresh basil
  • 3 T chopped flat-leaf parsley
  • 4 T chopped fresh tarragon
  • salt
  • pepper
  • 8 sli baguette
  • 2 T olive oil
  • 4 oz blue cheese

Vidalia Onion Soup with Wild Rice and Blue Cheese Directions

  1. Combine the wild rice with 2 cups of water in a small saucepan. Bring to a boil over high heat, then reduce the heat to very low, cover, and allow to cook at a low simmer, undisturbed, until the rice is tender and the water is absorbed, about 50-55 minutes. Set aside.
  2. In a Dutch oven or 4-5 quart saucepan, melt the butter over medium-low heat. Add the onions and toss to coat. Cover the pot and reduce the heat to very low. Allow to cook for 15 minutes. Uncover and raise the heat to medium-low. Sprinkle with salt and pepper, and continue to cook the onions 15-20 minutes, stirring frequently, until very tender. Pour in the stock. Wrap the chives, basil, parsley, and tarragon in a bundle of cheesecloth and tie with kitchen string. Add the herb bundle to the stock. Simmer for 20 minutes, removing the herb bundle after 10 minutes. Season with more salt and pepper as needed.
  3. Preheat oven to 400˚F. Brush both sides of the baguette slices with olive oil and arrange on a baking sheet in a single layer. Bake for 5-10 minutes, until golden brown. Spread with blue cheese.
  4. Divide the cooked wild rice among four bowls. Ladle broth and onions over the rice, and top each bowl with two slices of the baguette. Serve immediately.

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