Copycat Recipes More Free Copycat Recipes Kindle Unlimited Magnolia Grill's Cream Of Vidalia Onion Soup Serving Size: 8 Ingredients: Cooking Directions: -------- ------------ -------------------------------- 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 milligrams sodium. © 2008 copycat-recipes.net As an Amazon Associate I earn from qualifying purchases.