- 2 large Vidalia onions
- 3 cloves garlic, minced
- 4 oz. butter
- 4 oz. flour
- 1 ½ qts. chicken stock
- 1 cup fresh corn kernels
- 1 cup heavy cream
- juice of one lemon
Creamy onion soup is perfect for the fall, says chef Kevin Gillespie, of Woodfire Grill in Atlanta.
“Because this one has Vidalia onions, we use the last of the season and serve it in the late summer into the onset of fall,” he says.
Vidalia are ideal for this soup, he adds. “The technique we use for roasting them is to increase the sugar content. What better way than by starting with an onion that’s naturally sweet? And Vidalia onions lack a lot of the sulfur content that you get with many onion varieties.”
Gillespie likes to add corn to the soup to add some natural starch and a velvety smooth texture. “It would separate without the corn,” he explains.
But he cautions not to overcook the corn, because it will take on a metallic flavor. If you don’t have fresh corn, frozen works, but he says he’d avoid canned.
If you can’t find corn at all, substitute a peeled and very finely diced Russet potato, which would add both sugar and starch, Gillespie says.
Adding the lemon juice just before the soup is served ensures it doesn’t seem too heavy.
- Wrap onions in foil and roast in a 350°F oven for 1 hour. Remove from oven and let cool to room temperature. Remove foil and squeeze onion out of its jacket. Reserve.
- Heat butter in a heavy bottom Dutch oven. Add flour and cook for 5 minutes. Add garlic to roux mixture and allow to sweat for 30 seconds.
- Add stock, cream, and fresh corn. Bring to a boil and cook for 30 minutes at a simmer.
- Remove from heat and add onions and lemon juice and puree in a high speed blender until completely smooth.
- Adjust seasoning with salt and serve warm.
Recipe courtesy of the Vidalia Onion Committee