Roasted Vidalia Onion Soup

Roasted Vidalia Onion Soup Ingredients

3 lg Vidalia onions; cut in	1 tb Fresh thyme
3 tb Vegetable oil	1 Bay leaf
1 ts Minced garlic	1/8 ts Ground red pepper
17 oz Chicken broth	2 tb Chopped chives

Instructions for Roasted Vidalia Onion Soup

1. Preheat oven to 425F. Place a 13x9x2 inch baking pan in oven for 5 minutes. 2. Add onions: sprinkle with oil, stirring to coat. 3. Bake uncovered, until onions are very tender and golden, stirring twice, about 50 minutes. Stir in garlic; bake until garlic softens slightly, about 2 minutes. 5. Add chicken broth, thyme, bay leaf, and red pepper: stir to combine. 6. Cover tightly with foil: bake 20 minutes to blend flavors. 7. Remove foil and bay leaf; cool slightly. Place half in the bowl of a food processor or in a container of an electric blender; process until onions are coarsely pureed; repeat with remaining mixture. Serve hot, garnished with chives. Variation: Cream of Roasted Vidalia Onion Soup: Just before serving stir 1/3 cup warm heavy cream into the pureed soup. Formatted and Busted by RecipeLU Posted to recipelu-digest by RecipeLu on Mar 13, 1998

Main Ingredient: OnionsCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Chicken Broth	Chives	Garlic	Onion
Thyme	Vegetable oil

Onions Soups Chicken Chicken Broth Garlic Onion Lunch

for flavor and categorization

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