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Cream of Vidalia Onion Soup

Posted by: Amanda Sullivan

Executive Chef Johannes Klapdohr served as a judge in the 2014 Golden Onion Cooking Competition showcasing the southern favorite Vidalia Onion. Perhaps that is what inspired this delicious recipe. 

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Assemble the Ingredients


For the Soup

  • 2 pc. Vidalia onions (peeled, quartered and cut in julienne)
  • ½ stick Whole European Butter
  • 2 cups Vegetable stock
  • 1 cup Heavy cream
  • Salt and White Pepper

For the Pesto Croutons:

  • ½ cup Olive oil
  • 2 cups Ramp leaves (washed and finely cut)
  • 1cup Parmesan (freshly grated)
  • Salt and Pepper
  • ½ pc Baguette (cut in thin slices)


Melt butter in a medium soup pot on medium heat.
Add onions, season with salt and pepper, cover, and reduce heat to low.
Cook slowly over very low heat for ½ hours until onions are soft.

Stir onions occaisionally, taking care not to get any color on them.

While onions are cooking prepare the croutons:

  • In a blender, slowly puree olive oil with ramp leaves and Parmesan (save some Parmesan to sprinkle on the croutons)
  • Don’t over puree; you should still see pieces of the ramps.
  • Season with salt and pepper and spread pesto evenly on the baguette slices. Sprinkle with Parmesan.
  • Bake in oven at 400 for 5 minutes and set aside.

Add the cream to the onions and bring to a simmer.

Pour in blender and blend until smooth.

Pour into soup bowls and garnish with chive blossoms and watercress.


Arrange pesto croutons on the side.