Magnolia Grill Cream Of Vidalia Onion Soup(Serves 8) - cooking recipe

Ingredients

4 oz. smoked country bacon, julienned
1/2 c. (1 stick) unsalted butter
3 lb. Vidalia onions, thinly sliced
8 slices garlic, peeled and left whole
2 c. dry white wine
1 qt. chicken stock (preferably homemade)
1 bay leaf
1 Tbsp. fresh thyme
1 c. evaporated milk
1 c. sour cream
2 c. croutons
1 bunch chives, snipped
salt to taste
freshly ground pepper to taste
hot pepper sauce to taste
nutmeg to taste
1 c. table wine

Preparation

Bake bacon until crisp; remove to paper toweling.
Add butter, onions and garlic to bacon.
Cover; cook over low heat, stirring often, until onions are translucent and lightly caramelized.
Add wine, stock, bay leaf and thyme.
Bring to a boil; simmer for 30 minutes.
Remove bay leaf and puree soup in food processor or blender.
Pass soup through fine blade of food mill (optional). Chill.
Whisk in cream or creme fraiche or sour cream.
Season with salt, pepper, hot pepper sauce and nutmeg.
Serve in chilled bowls. Garnish with bacon, croutons and chives.