Slow Roasted Vidalia Onion Soup |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 12 |
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Since I have 20 pounds of Vidalia onions to use I thought I'd look up more recipes on the internet. Recipe by Chef/Owner Michael Tuohy, Woodfire Grill, Atlanta, GA Ingredients:
6 medium vidalia onions, outer layers removed |
1/4 cup canola oil or 1/4 cup grapeseed oil |
2 leeks, white part only, chopped |
2 celery ribs, chopped |
2 quarts low sodium chicken broth or 2 quarts canned chicken broth |
1 cup sweet sherry |
1 cup heavy cream |
2 tablespoons finely chopped fresh thyme |
kosher salt |
white pepper, to taste |
1 bunch fresh chives (to garnish) |
Directions:
1. Wrap each onion separately in aluminum foil and place in a 300 degree oven (or in the coals of a fireplace or grill pit) until onions feel tender all the way through, about 1 1/2 to 2 hours.
2. Heat oil in a large pot.
3. Add leek and celery cooking until softened but not browned.
4. Remove onions from foil, quarter and add to pot.
5. Add chicken stock and sherry.
6. Simmer about 45 minutes.
7. Stir in cream and thyme and remove from heat.
8. In batches, puree mixture in a blender until smooth.
9. Add salt and pepper to taste.
10. Garnish each serving with chives.
11. . Serve immediately.
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