Caramelized Vidalia Soup with Crispy Sage
Makes: 10 cups
Ingredients
- ½ cup unsalted butter
- 6 lbs Vidalia onions, cut into 1⁄4-inch-thick rings (14 cups rings)
- ½ cup dry red wine (such as Pinot Noir)
- ½ tsp salt
- ½ tsp freshly ground pepper
- 4 cups chicken broth
- ¼ cup heavy cream
- 1 Tbsp extra virgin olive oil
- 15 fresh sage leaves
Instructions
- Melt butter in a 12- to 15-inch-wide enameled cast-iron Dutch oven over medium-low heat. Add onions. Cook, stirring occasionally, 1 hour and 45 minutes or until onions are caramel colored.
- Add wine and next 2 ingredients, stirring to loosen particles from bottom of Dutch oven. Cook 5 minutes. Add chicken broth; cook 10 minutes. Stir in cream.
- Heat olive oil in a small skillet over medium heat. Add sage, and fry 10 to 30 seconds or until crispy. Remove with a slotted spoon, and drain on paper towels. Top each serving of soup with sage.
Caramelized Vidalia Soup with Crispy Sage Copyright © Rebecca Lang Cooks | rebeccalangcooks.com