Print Recipe

Slow Roasted Vidalia Onion Soup

Ingredients

  • 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

Instructions

  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


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.