Roasted Vidalia Onion Soup with Black Truffle Oil

1. 1

   In a Dutch oven or casserole set over moderate heat melt the butter.

2. 2

   Add the shallots and cook, stirring, for 3 minutes.

3. 3

   Add the garlic cloves, thyme, onions, chicken stock and salt and pepper, bring to a boil on top of the stove and cover with foil and lid.

4. 4

   Transfer Dutch oven to a preheated 325 degree oven and cook for 4 hours.

5. 5

   Discard thyme.

6. 6

   In a blender puree soup, in batches, adding butter, a little at a time, until incorporated.

7. 7

   Return to pan and heat until hot.

8. 8

   Correct seasoning.

9. 9

   Ladle soup into soup bowls and drizzle with truffle oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.