Slow-roasted Vidalia Onion Soup

Slow-roasted Vidalia Onion Soup
Slow-roasted Vidalia Onion Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 6

    Vidalia or other sweet onions, peeled

  • 2

    tablespoons cold unsalted butter

  • 4

    sprigs fresh thyme

  • 2

    cups reduced-sodium chicken or vegetable broth, unheated

  • 1-2

    cups reduced-sodium chicken or vegetable broth, heated

  • 1

    tablespoon butter, cold (optional)

  • Kosher salt and freshly ground black pepper to taste

  • 1

    teaspoon chopped fresh chives (optional)

Directions

Preheat oven to 350 degrees. In a heavy-bottomed soup pot, place whole onions. Dot with 2 tablespoons butter and top with thyme sprigs. Add 2 cups cold stock and bring to a simmer over medium heat. Cover with aluminum foil, transfer to oven and cook for 3 hours, or until onions are softened. Remove foil and cook until onions are moderately caramelized and liquid is reduced by about half, 30 minutes to 1 hour. Remove and let cool slightly. Discard thyme. Transfer mixture to a blender and blend until smooth. Add heated broth to achieve desired consistency. If desired, add remaining tablespoon butter and season with salt and pepper. Serve in heated bowls and top with chives.

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