Roasted Vidalia Onion and Garlic Soup Recipe

Name: Roasted Vidalia Onion and Garlic Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium sweet onions (Vidalia); 1 head garlic, bulb cut in 1/2; 1 tablespoon canola oil; 2 leeks, white part only, soaked and chopped; 2 celery ribs, chopped; 2 quarts chicken stock, low sodium; ½ cup sweet sherry; 1 cup heavy cream; 2 tablespoons fresh thyme, finely chopped; salt and pepper; 1 bunch fresh chives; 1 bunch fresh parsley

Servings: persons

6 medium sweet onions (Vidalia)
1 head garlic, bulb cut in 1/2
1 tablespoon canola oil
2 leeks, white part only, soaked and chopped
2 celery ribs, chopped
2 quarts chicken stock, low sodium
½ cup sweet sherry
1 cup heavy cream
2 tablespoons fresh thyme, finely chopped
salt and pepper
1 bunch fresh chives
1 bunch fresh parsley

1
Wrap each onion and garlic separately in aluminum foil and place in a 300 degree oven until onions feel tender all the way through, about 1 1/2 to 2 hours.
2
Heat oil in a large pot.
3
Add leek and celery; cook until softened but not browned.
4
Remove onions from foil and skins, quarter and add to pot squeeze out garlic from skins and add to pot.
5
Add chicken stock and sherry.
6
Simmer about 45 minutes.
7
Stir in cream and thyme.
8
Remove from heat.
9
In batches, puree mixture in a blender until smooth.
10
Add salt and pepper to taste.
11
Garnish each serving with chives and parsley.

692

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 medium sweet onions (Vidalia), 1 head garlic, bulb cut in 1/2, 1 tablespoon canola oil, 2 leeks, white part only, soaked and chopped, and more.

Yes, Roasted Vidalia Onion and Garlic Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Vidalia Onion and Garlic Soup

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