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Tupelo Honey Cafe
by Elizabeth Sims and Chef Brian Sonoskus

Two ingredients make this a favorite: onions and cheese. Vidalia onions are key here for their amazing sweetness. And we use three different cheeses plus cream to create this velvety smooth taste of heaven. It needs nothing more than a Spring Salad or Grilled sandwich to qualify as a feast.
Makes 6 to 8 servings


    • 2 tablespoons unsalted butter
    • 3 large Vidalia onions, chopped
    • 2 tablespoons all-purpose flour
    • 5 cups chicken stock
    • 1½ teaspoons sea salt1 cup heavy cream
    • 1 cup shredded Swiss cheese (about 4 ounces)
    • 1/4 cup shredded cheddar cheese
    • 1/4 cup grated fresh Parmesan cheese
    • 1½ teaspoons freshly ground black pepper


In a 4-quart saucepan, melt the butter over medium- low heat and add the onions. Saute, stirring often with a wooden spoon, for about 20 minutes, or until golden brown.

Add the flour and continue stirring for 4 to 5 minutes, until thickened.

Add the stock and bring to a boil, then decrease the heat to medium; add the salt and let simmer for about 15 minutes, or until the mixture coats the back of a spoon.

Increase the heat to high and stir in the cream, cooking for about 5 minutes longer, or until the mixture is thick and creamy.

Remove from the heat and add the Swiss cheese, cheddar cheese, Parmesan cheese, and pepper, whisking the mixture until the cheeses are completely melted.

Serve immediately.

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