Vidalia Onion Soup With Wild Rice and Maytag Blue C

Name: Vidalia Onion Soup With Wild Rice and Maytag Blue Cheese Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup wild rice; 4 tablespoons unsalted butter; 2 1/2 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

Servings: persons

1/2 cup wild rice
4 tablespoons unsalted butter
2 1/2 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

1
In a small saucepan, combine the rice with 2 cups water.
2
Bring to a boil, then reduce heat to low.
3
Cover and simmer until the rice is tender and the water is absorbed, 45 to 60 minutes.
4
Meanwhile, place a wide, deep pot over medium heat.
5
Melt the butter and add the onions, tossing them until wilted and well coated.
6
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.
7
Add the stock and simmer for 20 minutes.
8
Wrap the herbs in a small piece of cheesecloth and tie with kitchen string.
9
Drop the bundle into the broth for 1 minute, then remove it.
10
Season to taste with salt and pepper.
11
Heat oven to 400 degrees.
12
Brush both sides of the baguette slices with oil.
13
Bake on a baking sheet until light golden brown, 12 to 15 minutes.
14
While the croutons are still warm, spread them with blue cheese.
15
To serve, divide the rice among four bowls, and ladle broth and onions on top.
16
Float 2 croutons in the center of each bowl, and sprinkle with more pepper.

1078

kcal

Calories

Fat

Carbs

124

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup wild rice, 4 tablespoons unsalted butter, 2 1/2 pounds (about 4) Vidalia onions, or other sweet onions, quartered and very thinly sliced, 6 cups chicken or vegetable stock, and more.

Yes, Vidalia Onion Soup With Wild Rice and Maytag Blue Cheese Croutons falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vidalia Onion Soup With Wild Rice and Maytag Blue Cheese Croutons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions