vidalia onion soup with wild rice

Course Soups and Stews

Ingredients in this Recipe

1/2 cup wild rice, uncooked
2 1/2 pounds (about 4) Vidalia onions, or other sweet onions, quartered and very thinly sliced
2 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
4 ounces Maytag or other young, not too sharp, blue cheese, at room temperature
6 cups chicken or vegetable stock
8 slices baguette
Salt and pepper

See Full Recipe at Smitten Kitchen