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Slow Roasted Vidalia Onion Soup


  • 3 medium Vidalia onions, outer layers removed
  • 2 tablespoons canola or grape seed oil
  • 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 cream
  • 1 tablespoon finely chopped fresh thyme
  • Kosher salt to taste
  • Ground white pepper to taste
  • Fresh chives, for garnish


  1. Heat oven to 300 degrees F.
  2. Wrap each onion separately in aluminum foil. Bake for 1 1/2 to 2 hours, or until onions feel tender all the way through.
  3. Heat oil in a large pot. Add leek and celery; cook until softened but not browned.
  4. 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.
  5. Stir in cream and thyme. Remove from heat.
  6. Puree mixture in batches in a blender until smooth.
  7. Add salt and pepper to taste.
  8. Ladle soup into bowls.
  9. Garnish each serving with chives.
  10. Serve immediately.

Serves 6.

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


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