Vidalia Onion Soup Recipe Emeril

Vidalia Onion Soup With Tortellini Of Cheese Emerils.com

WebStir in the bread and cream. Increase the heat to medium-high and cook for 10 minutes. Using a handheld blender, process until smooth. Stir in the cheese. Season with salt and …

Rating: 5/5(1)
1. In a Dutch oven or soup kettle, saute the onions in butter until lightly browned.
2. Sprinkle with pepper and flour. Cook and stir for 1 minute.
3. Add the broth, water and bay leaf; simmer for 30-40 minutes, stirring occasionally. , Discard bay leaf.
4. Ladle into ovenproof soup bowls; top with bread and cheese.

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Vidalia Onion Soup Recipe Southern Living

WebJan 30, 2017 · Discard thyme bundle. Preheat broiler with oven rack 5 to 6 inches from heat. Ladle soup into 6 large broiler-safe bowls, filling each about three-fourths full. Top each …

1. Tie thyme sprigs into a bundle with kitchen string.
2. Heat a Dutch oven over medium 1 minute or until hot; melt butter in Dutch oven. Add onion slices, and stir in salt and pepper. Cook, stirring often, 45 minutes or until onions are caramel colored.
3. Increase heat to medium-high, add thyme bundle and garlic; cook, stirring once or twice, 1 minute or until fragrant. Add ale and sherry, stirring to loosen any browned bits from bottom of Dutch oven. Cook, stirring occasionally, 10 minutes or until liquid is syrupy and thick. Reduce heat to medium, sprinkle flour over onion mixture; cook, stirring occasionally, 3 minutes or until evenly coated, being careful the flour does not burn. Stir in stock, and bring to a light boil; reduce heat to low, and cook 15 minutes. Discard thyme bundle.
4. Preheat broiler with oven rack 5 to 6 inches from heat. Ladle soup into 6 large broiler-safe bowls, filling each about three-fourths full. Top each with 2 toasted bread slices; sprinkle each with 1/3 cup shredded cheese. Broil 30 seconds to 1 minute or until cheese is lightly browned and bubbly. Serve immediately.

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Chilled Vidalia Onion Soup Garlic & Zest

WebJul 27, 2016 · Peel and slice the onions. In a large, heavy-bottomed skillet, heat the olive oil over medium-low heat. Add the onions and thyme, stir …

Rating: 4.4/5(5)
1. Peel and slice the onions. In a large, heavy-bottomed skillet, heat the olive oil over medium-low heat. Add the onions and thyme, stir to coat with the olive oil and place a tight fitting lid on the pan. Cook for 3-5 minutes, stirring occasionally, until the onions are soft and translucent. Do not brown the onions. Remove the thyme sprigs and discard.
2. Transfer the soft onions to a food processor or blender. Add the kosher salt and vegetable broth and puree until smooth. Transfer to a storage container and refrigerate at least 3 hours or overnight.
3. If soup separates overnight, stir it until it's smooth again, then ladle into bowls and garnish with chopped chives.

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