Vidalia's Five Onion Soup
Chef Jeffrey Buben of Vidalia and Bistro Bis – Washington, D.C.
Adapted by
November 2006

Yield: 6 Servings

    Five Onion Soup:
  • 4 Tablespoons unsalted butter
  • 1 cup Vidalia onions, brunoise
  • ¼ cup cloves garlic, minced
  • ½ cup leeks, brunoise
  • 1 cup Bermuda onions, brunoise
  • ½ cup Savoy cabbage, brunoise
  • ½ cup Shitake mushrooms, brunoise
  • 1 bay leaf
  • 1 sprig thyme
  • 1 black peppercorn
  • 10 cups rich duck stock
  • ½ cup duck confit, minced
  • ½ cup spring onions
  • Salt and pepper

    To Assemble and Serve:
  • 3 Tablespoons chive, minced
  • Toasted baguette slices

For Five Onion Soup:
Melt the butter in a heavy-bottom soup pot. Add the Vidalia onions, garlic, leeks and Bermuda onions. Cook until the vegetables are translucent, then add the Savoy cabbage and Shiitake mushrooms. Cook until the cabbage is tender. Add a spice sachet of bay leaf, thyme, and black peppercorn, and the duck stock. Simmer on low heat for 15 to 20 minutes. Add the duck confit and spring onions, then bring to a boil and season with salt and black pepper. Remove from the heat.

To Assemble and Serve:
Ladle the hot soup into warm soup bowls, sprinkle with chive, and serve with the baguette slices.

Wine Pairing:
A light, crisp and acidic white such as an Alsatian Riesling or South African Chenin Blanc.

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