Vidalia Onion Soup With Wild Rice and Maytag Blue Cheese Croutons

Name: Vidalia Onion Soup With Wild Rice and Maytag Blue Cheese Croutons
Yield: 4 servings
Ingredients: ½ cup wild rice; 4 tablespoons unsalted butter; 2 ½ 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

Recipe from Charlie Trotter

Adapted by David Kamp

Published March 29, 2011

Total Time: 1 hour 15 minutes
Rating: 4(8)
Comments: Read comments

—David Kamp

Featured in: Charlie Trotter, a Leader Left Behind

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Ingredients

Yield:4 servings

½ cup wild rice
4 tablespoons unsalted butter
2 ½ 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

Ingredient Substitution Guide

Preparation

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