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
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Vava Dore
[email protected]Overall, I thought this soup was just okay. It wasn't bad, but it wasn't anything special either.
Adejumo Joshua
[email protected]This soup was a bit too salty for my taste. I think I would have preferred it with less salt.
Abdolrahman Sistane
[email protected]I followed the recipe exactly and the soup turned out great! It was creamy, flavorful, and the croutons were the perfect addition.
J A W A D. YT
[email protected]This soup was a disappointment. The onions were not caramelized enough and the soup was too thin.
Queen of hell
[email protected]I found this soup to be a bit bland. It needed more seasoning, in my opinion.
Nokuthula Magubane
[email protected]This soup was a bit too rich for my taste, but I still enjoyed it. I think I would have preferred it with less butter and cream.
H S_wrirtes7
[email protected]I wasn't sure what to expect from this soup, but I was pleasantly surprised. It was so creamy and flavorful. The wild rice and blue cheese croutons were a nice touch.
Thlabollo Projects
[email protected]I made this soup for a dinner party and it was a hit! Everyone raved about the flavor and the presentation. I will definitely be making this soup again.
Matty Stpeter
[email protected]This soup is a must-try for onion lovers. The Vidalia onions caramelized beautifully and gave the soup a lovely sweetness. I also loved the addition of wild rice, which added a nice texture and heartiness.
Gavin Bernal
[email protected]I followed the recipe exactly and the soup turned out perfectly. It was rich, creamy, and packed with flavor. My family loved it!
Marc Limbuvala
[email protected]This soup was an absolute delight! The combination of sweet Vidalia onions, nutty wild rice, and tangy Maytag blue cheese was simply divine. The croutons added a nice crunch and the soup was incredibly flavorful and satisfying.