Roasted vidalia onion soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Vidalia onions; cut in wedges |
| 3 | tablespoons | Vegetable oil |
| 1 | teaspoon | Minced garlic |
| 17 | ounces | Chicken broth |
| 1 | tablespoon | Fresh thyme |
| 1 | Bay leaf | |
| ⅛ | teaspoon | Ground red pepper |
| 2 | tablespoons | Chopped chives |
| 2 | minutes. | |
Directions
1. Preheat oven to 425F. Place a 13x9x2 inch baking pan in oven for 5 minutes.
2. Add onions: sprinkle with oil, stirring to coat.
3. Bake uncovered, until onions are very tender and golden, stirring twice, about 50 minutes. Stir in garlic; bake until garlic softens slightly, about 5. Add chicken broth, thyme, bay leaf, and red pepper: stir to combine.
6. Cover tightly with foil: bake 20 minutes to blend flavors.
7. Remove foil and bay leaf; cool slightly. Place half in the bowl of a food processor or in a container of an electric blender; process until onions are coarsely pureed; repeat with remaining mixture. Serve hot, garnished with chives.
Variation: Cream of Roasted Vidalia Onion Soup: Just before serving stir ⅓ cup warm heavy cream into the pureed soup.
Formatted and Busted by RecipeLU Posted to recipelu-digest by RecipeLu <recipelu@...> on Mar 13, 1998
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