Vidalia Onion Soup

"INN The Kitchen at Abingdon Manor"
A Collection of Most Requested Recipes

Soups: Vidalia Onion Soup

¼ cup olive oil
6 thinly sliced Vidalia onions
2 tsp Emeril’s Original Essence (recipe below)
1 tsp salt
½ tsp fresh ground pepper
2 bay leaves
10 cloves of garlic
1 tbs chopped fresh tarragon
1 tbs chopped fresh oregano
1 tbs chopped fresh basil
8 cups canned low sodium chicken broth
2 cups diced day old French bread (crusts removed) 1 inch cubes
½ cup freshly grated Parmigiano-Reggiano cheese

Ingredients Emeril's Original Essence
5 Tablespoons sweet paprika
¼ cup salt
¼ cup garlic powder
2 tablespoons freshly ground black pepper
2 tablespoons onion powder
2 tablespoons cayenne
2 tablespoons dried oregano
2 tablespoons dried thyme
Keep in an airtight container

Heat the olive oil in a large heavy pot over medium heat. Add the onions, 2 teaspoons of the Essence, the salt, pepper, and bay leaves. Cook stirring, until the onions are just golden, 15 minutes. Add the garlic and stir for 1 minute. Add the tarragon, oregano, basil and stock and bring to a boil. Reduce the heat to medium low and simmer uncovered for 30 minutes. Add the bread. Increase the heat to medium high and cook, whisking often until the bread dissolves and the soup is thickened about 10 minutes. Remove and discard the bay leaves. Using an immersion blender or in batches in a food processor or blender, puree the soup. Add the cheese and adjust the seasonings to taste. Cover and keep the soup warm over very low heat. Can be put in smaller containers and frozen.