Vidalia Onion Soup with Boursin Toast

You are here

vidalia onion soup boursin toast spices victoria gourmet recipes

This soup is so incredibly easy, yet it tastes as if the soup took hours to cook! This can be made with beef, chicken or vegetable stock - whichever you choose, it is guaranteed delicious for a cold day. 


6 tablespoons Toasted Onion Herb
6 tablespoons unsalted butter
2 ½ pounds (about 4) Vidalia onions, thinly sliced
1/2 teaspoon kosher salt
1/4 teaspoon cracked black peper
6 cups stock (beef, chicken or vegetable)
1 cup wild rice, cooked
1 loaf French Bread, or other rustic bread, sliced into 12- 1/2 inch slices
2 tablespoons extra virgin olive oil
1 pkg, Boursin cheese

Recipe Info

Difficulty Level: 
Prep Time: 
10 minutes
Cook Time: 
55 minutes
Total Time: 
1 hour 5 minutes
Serving size: 


1. In a 4-5 quart saucepan or Dutch oven medium-low heat, melt the butter.
2. Stir in the onions to coat in the butter, and cover. Turn heat to low and allow the onions to cook for 15 minutes.
3. Uncover the pot, and raise the heat to medium. Season the onions with salt and pepper. Cook for 15 minutes, stirring frequently, until they are tender and amber brown in color.
4. Add the stock and Toasted Onion Herb seasoning. Simmer for 20 minutes.
5. For the bread, heat the oven to 400°. Place the baguette slices on a baking sheet and brush the baguette slices with olive oil. Bake for 5-10 minutes or until lightly brown.
6. Remove baguette slices from oven and immediately spread with boursin cheese.
7. To serve, ladle soup into bowls, add 2 tablepsoons rice and top with a boursin baguette slice.


Please login to post a comment:

Recipe Tip:
If making ahead- bake baguettes just before serving.