It’s Vidalia onion season. Time to scoop up as many of these incredibly tasty, sweet onions as you possibly can. There is just nothing like the amazing taste of a Vidalia; the texture, when cooked down, is surely the culinary version of velvet. I found this recipe on the Restaurant Hospitality website. It is the easiest soup that I've ever made, with a taste and texture that is unsurpassable when it comes to the field of onion soups.
I followed the chef’s lead and topped mine with crumbled bacon, freshly chopped chives, and a mini grilled cheese made from Asiago cheese bread and brie cheese. I don’t know which amazed me more, the taste of the soup, or the sinful deliciousness of the grilled cheese. Either way, this was a meal to remember, and often repeat.
Sweet Onion Bisque
Chef Tyler Brown, The Capitol Grille at The Hermitage Hotel, Nashville, TN.
Yield: 6 servings.
4 sweet onions, medium diced large
5 Tbsp. whole butter
1/2 cup heavy cream
Salt and white pepper, to taste
Smoked bacon, crumbled
Freshly snipped chives
Brie grilled cheese sandwich
Simmer onions in butter over very low heat for five hours. Add to a blender and puree until smooth; add heavy cream to taste.
Season with salt and white pepper.
If desired, garnish bowl with smoked bacon, chives and triangles of Brie grilled cheese sandwich.
For more great soup recipes, I recommend this book: