Roasted Vidalia Onion Soup
3 large (about 3 lbs. Vidalia onions, peeled and cut into wedges
3 tablespoons vegetable oil
1 teaspoon minced garlic
2 cans (13-3/4 ounces each) ready to serve chicken broth
1 tablespoon fresh thyme or 1 teaspoon dried thyme leaves crushed
1 bay leaf
1/8 teaspoon ground red pepper
2 tablespoons chopped chives
Preheat oven to 425F. Place a 13x9x2 inch baking pan in oven for
5 minutes. Add onions: sprinkle with oil, stirring to coat. 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. Add chicken broth, thyme, bay leaf, and red pepper:
stir to combine. COver tightly with foil: bake 20 minutes to blend
flavors. 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.
Yield 4 to 6 portions, 5 1/2 cups
Variation: Cream of Roasted Vidalia Onion Soup: Just before serving
stir 1/3 cup warm heavy cream into the pureed soup.
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