Andrieux Vilmorin - Onion
Andrieux Vilmorin
Buy This Art Print At




 Banner 10000019

WB01419_1.gif (1881 bytes)

La Belle Cuisine - More Soup Recipes

WB01419_1.gif (1881 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create an act of integrity, and faith."


Cold Cream of Vidalia Onion Soup



"Only the pure of heart can make a good soup."
~ Beethoven

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]

Your patronage of our affiliate partners supports this web site.  We thank you!


  Vincent van Gogh - Still Life With Onions
Still Life With Onions
Vincent van Gogh
Buy This Art Print At



Cold Cream of Vidalia Onion Soup
The Fearrington House - Chapel Hill, NC
Gourmet June 1989

5 slices (about 1/4 pound) of lean bacon cut crosswise into 1/2-inch strips
1 stick (1/2 cup) unsalted butter
3 pounds (about 10) Vidalia onions, sliced thin
8 garlic cloves
4 cups chicken broth
2 cups dry white wine
1 tablespoon fresh thyme or 1 teaspoon dried
1 bay leaf
1 cup well-chilled heavy cream
1 cup crème fraîche
3 tablespoons fresh lemon juice
1/8 teaspoon Tabasco
1/8 teaspoon freshly grated nutmeg
2 cups croutons
1 cup thinly sliced scallion

In a heavy kettle cook the bacon over moderate heat, stirring occasionally, until it is crisp and transfer it with a slotted spoon to paper towels to drain. Add the butter to the kettle and in the fat cook the onion and garlic, covered, over low heat, stirring occasionally, for 25 to 30 minutes, or until they are colored lightly and softened. Add chicken broth, wine, thyme, and bay leaf and simmer the mixture, covered, for 20 minutes. Discard the bay leaf and in a blender or food processor purée the mixture in batches. Strain the mixture into a bowl, pressing hard on the solids, and chill it covered, for 3 to 4 hours, or until it is cold.
Whisk in the heavy cream, crème fraîche, lemon juice, Tabasco, nutmeg, and salt and pepper to taste, and serve the soup in chilled bowls, sprinkle with the bacon, croutons, and scallion. Makes about 10 cups, serving 8.


Oodles of Onion Soups
Index - Soup Recipe Archives
Basic Stock Recipes

WB01419_1.gif (1881 bytes)

WB01507_.gif (516 bytes) Home WB01507_.gif (516 bytes) Sitemap WB01507_.gif (516 bytes) Recipe of the Day WB01507_.gif (516 bytes) Art Gallery WB01507_.gif (516 bytes) Cafe WB01507_.gif (516 bytes) Articles WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country WB01507_.gif (516 bytes) Features WB01507_.gif (516 bytes) Chefs WB01507_.gif (516 bytes) Food Quotes WB01507_.gif (516 bytes) Gift Gallery WB01507_.gif (516 bytes) Favorites WB01507_.gif (516 bytes) Basics
WB01507_.gif (516 bytes) Recipe Archives WB01507_.gif (516 bytes) Links WB01507_.gif (516 bytes) Guestbook WB01507_.gif (516 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright © 1999-2003 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: September 18, 2000.