Magnolia Grill Cream Of Vidalia Onion Soup(Serves 8)

• 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

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

country bacon, butter, vidalia onions, garlic, white wine, chicken stock, bay leaf, thyme, milk, sour cream, croutons, chives, salt, freshly ground pepper, pepper sauce, nutmeg, table wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=696107 (may not work)