SLOW ROASTED VIDALIA ONION SOUP

Slow Roasted Vidalia Onion Soup image

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.