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Cream of Vidalia Onion Soup

4 Oz Smoked Country Bacon, julienned
½ Cup Unsalted butter
1 LB Vidalia onions, thinly sliced
8 Clvs Garlic, peeled and left whole
2 Cups Dry White Wine
1 QT Chicken stock
1 Bay Leaf
1 TBL Fresh thyme
1 Cup Crème Fraiche, heavy cream or sour cream
Salt, Freshly ground white pepper, Tabasco, and nutmeg go taste
Zest of 2 lemons
Dash lemon juice
2 Cups Herb Croutons
3 Tbl Chives, snipped

Cook bacon until crisp. Drain on paper towels and set aside. Add butter, onions and garlic to bacon renderings, cover and cook over low heat, stirring often, until the onions are translucent and lightly caramelized. Add wine, stock, bay leaf, and thyme; brig to a boil and simmer 30 minutes.

Remove the bay leaf and puree the soup in a food processor or blender. Chill.

Whisk in the cream, crème fraiche or sour cream. Season with salt, white pepper, Tabasco, and nutmeg. Add lemon zest and juice to taste. Serve in chilled bowls.

We serve this soup hot. If you choose this option, use cream or crème fraiche, not sour cream, so the soup won’t curdle.