March 2013

VIDALIA ONION SOUP 4 VIDALIA ONIONS, PEELED AND DICED ½ STICK OR 2 OUNCES BUTTER SALT AND PEPPER 1 QUART CHICKEN STOCK OR BROTH ½ CUP HEAVY CREAM ¼ CUP HALF & HALF OPTIONAL: 1 TABLESPOON CHOPPED CHIVES & 2 TABLESPOON CRÈME FRAICHE MELT BUTTER IN A 2 QUART SAUCEPAN. ADD ONIONS AND COOK UNTIL SOFT AND TRANSLUCENT. SEASON WITH SALT AND PEPPER. ADD CHICKEN STOCK AND BOTH HEAVY CREAM AND HALF & HALF. BRING TO A BOIL THEN REDUCE TO SIMMER FOR 20 – 30 MINUTES. USING A STICK BLENDER OR REGULAR BLENDER, PUREE UNTIL SMOOTH. ADJUST SEASONING. LADLE INTO BOWLS AND GARNISH WITH CRÈME FRAICHE AND CHIVES IF DESIRED. SERVES 4 – 6 PEOPLE.