Roasted Vidalia Onion Soup

  • Yield 8 servings

Roasting gives Vidalia onions an even richer flavor in this onion soup.

Ingredients

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

Instructions

  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

Comments

Follow

Get every new post delivered to your Inbox.

Join 197 other followers