Vidalia Onion Soup with Wild Rice
Photo © Deb Perelman
- 1/2 cup wild rice, uncooked
- 3 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
- Herb bundle
- Salt and pepper
- 8 slices baguette
- 2 tablespoons extra-virgin olive oil
- 4 ounces Maytag blue cheese, or other young, not too sharp, blue cheese, at room temperature
- This recipe is vegetarian
- Produce
- Herb bundle (1)
- Vidalia onions (2 1/2 pounds)
- Canned Goods
- Chicken or vegetable stock (6 cups)
- Cooking & Baking
- Olive oil, extra-virgin (2 tablespoons)
- Salt and pepper (1)
- Pasta & Grains
- Wild rice (1/2 cup)
- Bread & Baked Goods
- Baguette (8 slices)
- Dairy
- Butter, unsalted (3 tablespoons)
- Maytag blue cheese (4 ounces)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published May 21, 2012 (9 months ago).
235 people saved this recipe.
