I had 20lbs of Vidalia onions and a flavor in my mind. Sweet onions, sharp cheddar, and the richness of homemade chicken stock. Mmmm. DH had seconds. The 15yo had 3rds. Use as a side dish or, with bread and salad, as a light meal in its own right.
- 4 large vidalia onions, quartered and sliced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 6 cups chicken stock (I suggest Crock Pot Chicken Stock)
- 1 lb cooked chicken, cubed
- 1 pinch thyme
- 1 teaspoon salt (to taste)
- fresh ground black pepper
- 8 ounces cream cheese or 8 ounces neufchatel cheese, cut in chunks
- 1 cup milk
- 3 tablespoons cornstarch
- 1⁄2 lb sharp cheddar cheese, grated
- parsley (optional)
- Saute onions gently in butter and olive oil until soft and golden. Keep heat low to avoid excessive browning.
- Add chicken stock, meat, thyme, salt, and pepper. Bring to boil then turn down to simmer.
- Add cream cheese and allow it to melt inches.
- Whisk cornstarch into the cold milk then add to soup. Heat to a simmer again, stirring regularly to prevent lumps. Taste and correct seasonings if necessary.
- Stir in sharp cheddar until melted.
- Serve, garnished with parsely if desired.
- Alternately, use ham and ham broth instead of chicken and chicken stock.