Roasted Vidalia Onion Soup

  • Yield: 8 servings


3large (about 3 pounds) Vidalia onions, peeled and cut in wedges (13 cups)
3tablespoons vegetable oil
1teaspoon minced garlic
2 (13 3/4-ounce) cans ready-to-serve chicken broth
1tablespoon fresh thyme or 1 teaspoon dried thyme leaves, crushed
1 bay leaf
1/8teaspoon ground red pepper
2tablespoons chopped chives


  1. Preheat oven to 425F. Place a 13 x 9 x 2-inch baking pan in oven for 5 minutes.
  2. Place Vidalia onions in pan; sprinkle with oil, stirring to coat. Bake uncovered, until onions are very tender and golden, stirring twice, about 50 minutes. Stir in garlic; bake until garlic softens slightly, about 2 minutes. Add chicken broth, thyme, bay leaf and red pepper; stir to combine. Cover tightly with foil; bake 20 minutes to blend flavors. Remove foil and bay leaf; let cool slightly.
  3. Place half in the bowl of a food processor or in a blender jar; process until coarsely pureed; repeat with remaining mixture. Serve hot, garnished with chives.
Recipe by Chef Karl Krebs, courtesy of the Vidalia Onion Committee
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