Bluebird Greenhouse Begins March with Invigorating Vidalia Green Onion Soup

Souper Farmer Thursdays give farmers and friends an opportunity to gather at Bluebird Greenhouse and see what’s growing now for spring gardens while enjoying a warming bowl of spring soup.

For the first week in March, Bluebird offers the fresh and invigorating springtime flavors of Vidalia Green Onion Soup.  Find many recipes for Onion Soups here

There are only 5 ingredients in our version of Vidalia Green Onion Soup plus optional salt and pepper, crouton and cheese.

Bluebird’s Vidalia Green Onion Soup

  • 1 large bunch Vidalia Green Onions, washed, divided and thinly sliced
  • Olive oil
  • 2 cloves garlic, minced
  • 8 cups of vegetable stock
  • 1 teaspoon fresh thyme, chopped
  • Salt and pepper
  • 8 slices French bread, croutons
  • 8 slices Muenster Cheese 

In a large saucepan, sauté washed and sliced onion bulbs in olive oil to caramelize the bulbs, about 30-40 minutes (or longer). You may add 1 teaspoon sugar after 10 minutes to help with caramelization.  

Add green portion of the onion and saute lightly.

Add garlic and sauté for 1 minute. Add vegetable stock and thyme. Cover partially and cook on low until flavors are blended, about 30 minutes. Ladle into individual bowls.

Optional: Season to taste with salt and pepper. Place Muenster cheese on top of French bread slices.  Toast crouton and cheese in Panini Grill or broil for 10 minutes until melted. Add to green onion soup which has been ladled into serving bowls. 

Garnish soup with thinly sliced Vidalia Green Onions.  Serve.


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