Slow Roasted Vidalia Onion Soup
- 3 medium Vidalia onions, outer layers removed
- 2 tablespoons canola or grape
- 1 leek, white part only, chopped
- 1 rib celery, chopped
- 1 quart
chicken stock or low-sodium chicken broth
- 1/2 cup sweet sherry
- 1/2 cup heavy
- 1 tablespoon finely chopped fresh thyme
- Kosher salt to taste
white pepper to taste
- Fresh chives, for garnish
- Heat oven to 300 degrees F.
- Wrap each onion separately in aluminum foil. Bake for 1 1/2 to 2 hours, or until
onions feel tender all the way through.
- Heat oil in a large pot. Add leek and celery; cook until softened but not browned.
- Remove onions from foil, quarter them and add to pot. Stir in chicken stock and
sherry. Bring mixture to a simmer. Let simmer for about 45 minutes.
- Stir in cream and thyme. Remove from heat.
- Puree mixture in batches in a blender
- Add salt and pepper to taste.
- Ladle soup into bowls.
- Garnish each
serving with chives.
- Serve immediately.
Per serving: 177 calories; 12.5g fat (64 percent calories from fat); 5g saturated
fat; 31mg cholesterol; 4g protein; 12g carbohydrate; 4g sugar; 1g fiber; 231mg sodium;
39mg calcium; 153mg potassium