Creamy Vidalia Onion Soup

• 5 Vidalia Onions
• 1/3 pound Butter (for Onions)
• ½ cup Butter (for Roux)
• 2 tsp Lemon Juice
• 4 tsp White Cooking Wine
• 6 cups Chicken Stock
• 2 tsp Dried Thyme
• 4 tsp Minced Garlic
• 1 tsp Ground White Pepper
• 2 tsp Salt
• 2/3 cup Water
• ½ cup Flour
• 2/3 cup Half & Half

Peel and julienne onions. In a large soup pot melt 1/3 pound butter. Saute onions in hot butter until lightly browned and caramelized. Add lemon juice, white wine and chicken broth. Simmer for five minutes over medium high heat. Add thyme, garlic, pepper, salt and 2/3 cup water. Simmer on medium low heat for thirty minutes.

Prepare a roux by melting ½ cup butter in a sauté pan then whisking in ½ cup flour. Add a bit of the hot liquid from the onion mixture to the roux, whisking to blend. Slowly add roux mixture to soup, whisking constantly to avoid lumps, until well blended. Add half & half, mix well, simmer for another 10 minutes, and serve. Makes 1 gallon.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.