2025 Recipe – Aunt Lizzy’s Vidalia Onion Creamy Soup
Ingredients:
4 chopped up big ole Vidalia Onions
a little bit of salt
a little bit of white pepper
2 cups of home made chicken broth
1/2 quart of real whippin cream
1/4 cup of flour
2 sticks of butter
1 cup of wine
Preparation:
In a big pot, on medium heat, cook down the onions in the wine, salt, pepper, 1/2 cup of broth, 1/4 cup of butter. You have to stir it a lot. When the onions are done, add in the rest of the broth, and the cream. You have to stir it a lot.
In a different pot make a blonde rue by melting the rest of your butter and slowly adding your flour a little bit at the time. You have to stir it a lot. Do not let it scorch. When this is done add it to the first pot and turn up the heat a little. When it is all mixed up real good, turn the heat down low and cook for about 10 or 12 minutes. You have to stir it a lot. When it is good and thick, take it off the stove and let it sit a few minutes. If it don’t taste right, add a little wine, or just drink a little wine.
RDM’s note: Aunt Lizzy died many years ago. I am certain that the wine she used was homemade Muscadine that she got from Coot Perkins, that lived across the branch from her. A good Chardonnay is probably the better choice. Hope you like it.
2024 Recipe – Courville’s Cajun Vidalia Onion Rings
One genuine Vidalia Onion per person to be served.
Slice the rings as thin as you can with sharp knife or mandolin
Separate rings and put in large ziplock bag and pour liquid pancake mix over rings and shake until all coated (any pancake mix will work – I mix a little extra water to make it a little more runny than for pancakes)
Shake coated onion rings in Louisiana shrimp fry (Zatarain’s shrimp fry, or chicken fry will work, but Louisiana shrimp fry is the best).
Then deep fry in 350° peanut or canola oil for 7 to 10 minutes to desired color and crispiness. Fry daddy works great.
Drain on paper towels and salt to taste.
I also like to make a dipping sauce with ranch dressing and Sriracha sauce mixed together to desired spiciness.
Great served alongside other fried seafood, grilled steak, or smash burger. Best accompanied with sweet tea or good wine.
Promise you will not have any rings left over.
RDM’s note: leave room for the south’s finest dessert, Little Debbie Zebra Cakes.