I have been craving this soup for a while but with the warm weather I was not sure when I would be able to squeeze it into my busy grilling schedule. A rain filled and unseasonably cold weekend gave me just the opportunity to make it work. This hearty soup is filled with flavor and is extra delicious topped with a crispy toasted baguette spread with Boursin or bleu cheese.
- 3 tablespoons butter
- 2 ½ pounds (about 4) Vidalia onions, quartered and thinly sliced
- 6 cups chicken or vegetable stock
- 6 Tbsp Victoria Taylor’s Toasted Onion Herb Seasoning
- 1 cup wild rice, cooked
For the baguettes
- 8 slices of baguette
- 2 tablespoons extra virgin olive oil
- Boursin or bleu cheese
Melt the butter in the bottom of a 4-5 Qt saucepan or dutch oven over moderately low heat. Add the onions, toss to coat them in the butter, and cover the pot. Keep heat very low and allow the onions to steep for 15 minutes. After 15 minutes, uncover the pot, and raise the heat to medium.
Season the onions with salt and pepper to taste. Cook them for another 15-25 minutes, stirring frequently, until they are tender and limp.
Add the stock and Toasted Onion Herb Seasoning and simmer for 20 minutes.
For the baguettes, heat the oven to 400 degrees. Brush both sides of the baguette slices with olive oil. Bake on a baking sheet until light golden brown, about 5-10 minutes. Remove from oven and immediately spread with cheese.
To serve, divide the rice among four bowls, and ladle the soup over the rice. Float the baguettes on top.
You can add the rice into the soup instead of staging it separately, but you will probably need more broth for the soup as the rice will absorb some once added.