|Magnolia Grill's Cream Of Vidalia Onion Soup|
Serving Size: 8
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4 ounces smoked country bacon -- julienned
1/2 cup unsalted butter - (1 stick)
3 pounds Vidalia or other sweet onions -- thinly sliced
8 garlic cloves -- peeled
2 cups dry white wine
1 quart chicken stock (preferably homemade)
1 bay leaf
1 tablespoon fresh thyme (or 1 teaspoon dried)
1 cup creme fraiche, heavy cream or sour cream
Salt -- to taste
Freshly-ground white pepper -- to taste,
Hot pepper sauce -- to taste
Nutmeg -- to taste
1 dash fresh lemon juice -- (optional)
2 cups homemade croutons
3 tablespoons snipped chives -- for garnish
1 1/2 tablespoons chive blossoms -- for garnish
In a large Dutch oven, cook the bacon slowly until crisp. With a slotted
spoon, remove the bacon to a plate covered with paper towels, set aside.
Add butter, onions and garlic to the pan, cover and cook over low heat,
stirring often, until onions are translucent and slightly caramelized.
Add the wine, stock, bay leaf and thyme; bring to a boil, then reduce heat
and simmer 30 minutes.
Remove the bay leaf and puree the soup in a food processor or blender.
Process in batches, if necessary. If a smoother texture is desired, pass
the soup through the fine blade of a food mill or press through a fine
mesh sieve. Chill completely.
When soup is chilled, whisk in the creme fraiche, cream or sour cream.
Taste, then season with salt, white pepper, hot pepper sauce, nutmeg and
dash of lemon juice, if desired. Serve chilled in bowls. Garnish with
reserved bacon, croutons, chives and optional chive blossoms.
This recipe yields 8 servings.
Per serving: 355 calories; 23 grams fat (58 percent calories from fat);
25 milligrams cholesterol; 12 grams protein; 15 grams carbohydrate; 946
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