ROASTED VIDALIA ONION SOUP WITH BLACK TRUFFLE OIL

Roasted Vidalia Onion Soup with Black Truffle Oil image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 9

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1 tablespoon butter
4 shallots, sliced thick
6 garlic cloves, peeled
3 branches fresh thyme
6 Vidahlia onions, peeled
1 1/2 quarts chicken stock, or canned chicken broth
3 tablespoons cold unsalted butter, cut into bits
Salt and pepper to taste
Black Truffle Oil for flavoring

Steps:

In a Dutch oven or casserole set over moderate heat melt the butter. Add the shallots and cook, stirring, for 3 minutes. Add the garlic cloves, thyme, onions, chicken stock and salt and pepper, bring to a boil on top of the stove and cover with foil and lid. Transfer Dutch oven to a preheated 325 degree oven and cook for 4 hours. Discard thyme.
In a blender puree soup, in batches, adding butter, a little at a time, until incorporated. Return to pan and heat until hot. Correct seasoning. Ladle soup into soup bowls and drizzle with truffle oil.