Vidalia Onion Soup With Wild Rice and Maytag Blue Cheese Croutons

½ cup wild rice
4 tablespoons unsalted butter
2 ½ pounds (about 4) Vidalia onions, or other sweet onions, quartered and very thinly sliced
6 cups chicken or vegetable stock
3 tablespoons chopped basil
3 tablespoons chopped chives
4 tablespoons chopped tarragon
3 tablespoons chopped flat-leaf parsley
Salt
pepper
8 slices baguette
2 tablespoons extra-virgin olive oil
4 ounces Maytag or other young, not too sharp, blue cheese, at room temperature

Nutritional Information
- Nutritional analysis per serving (4 servings)
  625 calories; 32 grams fat; 14 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 63 grams carbohydrates; 4 grams dietary fiber; 21 grams sugars; 24 grams protein; 62 milligrams cholesterol; 990 milligrams sodium

4 servings

In a small saucepan, combine the rice with 2 cups water. Bring to a boil, then reduce heat to low. Cover and simmer until the rice is tender and the water is absorbed, 45 to 60 minutes.
Meanwhile, place a wide, deep pot over medium heat. Melt the butter and add the onions, tossing them until wilted and well coated. Cook the onions, turning them with a spatula every 5 to 10 minutes, until soft and browned but not burned; this may take 30 to 40 minutes.
Add the stock and simmer for 20 minutes. Wrap the herbs in a small piece of cheesecloth and tie with kitchen string. Drop the bundle into the broth for 1 minute, then remove it. Season to taste with salt and pepper.
Heat oven to 400 degrees. Brush both sides of the baguette slices with oil. Bake on a baking sheet until light golden brown, 12 to 15 minutes. While the croutons are still warm, spread them with blue cheese.
To serve, divide the rice among four bowls, and ladle broth and onions on top. Float 2 croutons in the center of each bowl, and sprinkle with more pepper.

1 hour 15 minutes