Slow Roasted Vidalia Onion Soup Recipe

Name: Slow Roasted Vidalia Onion Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
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.
2
Heat oil in a large pot.
3
Add leek and celery cooking until softened but not browned.
4
Remove onions from foil, quarter and add to pot.
5
Add chicken stock and sherry.
6
Simmer about 45 minutes.
7
Stir in cream and thyme and remove from heat.
8
In batches, puree mixture in a blender until smooth.
9
Add salt and pepper to taste.
10
Garnish each serving with chives.
11
. Serve immediately.

484

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 11 ingredients. The key ingredients include: 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, and more.

Yes, Slow Roasted Vidalia Onion 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.

Slow Roasted Vidalia Onion Soup

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