VIDALIA ONION SOUP WITH WILD RICE AND MAYTAG BLUE CHEESE CROUTONS

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Vidalia Onion Soup With Wild Rice and Maytag Blue Cheese Croutons image

Provided by David Kamp

Categories     weekday, soups and stews, appetizer

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

1/2 cup wild rice
4 tablespoons unsalted butter
2 ½ pounds (about 4) Vidalia onions, or other sweet onions, quartered and very thinly sliced
6 cups chicken or vegetable stock
3 tablespoons chopped basil
3 tablespoons chopped chives
4 tablespoons chopped tarragon
3 tablespoons chopped flat-leaf parsley
Salt
pepper
8 slices baguette
2 tablespoons extra-virgin olive oil
4 ounces Maytag or other young, not too sharp, blue cheese, at room temperature

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

Vava Dore
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Overall, I thought this soup was just okay. It wasn't bad, but it wasn't anything special either.


Adejumo Joshua
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This soup was a bit too salty for my taste. I think I would have preferred it with less salt.


Abdolrahman Sistane
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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
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This soup was a disappointment. The onions were not caramelized enough and the soup was too thin.


Queen of hell
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I found this soup to be a bit bland. It needed more seasoning, in my opinion.


Nokuthula Magubane
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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
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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
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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
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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
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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
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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.