SLOW ROASTED VIDALIA ONION SOUP

facebook share image   twitter share image   pinterest share image   E-Mail share image



Slow Roasted Vidalia Onion Soup image

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

Provided by Charlotte J

Categories     Onions

Time 2h35m

Yield 12 serving(s)

Number Of Ingredients 11

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)

Steps:

  • 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.
  • Heat oil in a large pot.
  • Add leek and celery cooking until softened but not browned.
  • Remove onions from foil, quarter and add to pot.
  • Add chicken stock and sherry.
  • Simmer about 45 minutes.
  • Stir in cream and thyme and remove from heat.
  • In batches, puree mixture in a blender until smooth.
  • Add salt and pepper to taste.
  • Garnish each serving with chives.
  • . Serve immediately.

Nutrition Facts : Calories 264.3, Fat 14.9, SaturatedFat 5.6, Cholesterol 27.2, Sodium 74.3, Carbohydrate 22.5, Fiber 7.9, Sugar 8.3, Protein 13.1

There are no comments yet!