Roasted Vidalia Onion Broth (Le Cellier)

By ArmySister

Served with Seared Beef Medallions with Watercress Salad, Cream Cheese Mashed Potatoes and Vidalia Onion Broth

Le Cellier Steakhouse, Canada, Epcot Center (Chef Brian Piasecki)

Ingredients

• 3 lbs Vidalia onions, peeled and cut in half
• 1 lb whole shallots, peeled
• 2 sprigs of thyme
• 1/4 cup pure olive oil
• 1/2 gallon chicken stock or broth
• kosher salt to taste
• pepper to taste

Preparation

Step 1

In a large mixing bowl, toss the Vidalia onions, shallots, thyme and olive oil together to coat. Place these ingredients on a cookie sheet and roast in a 400 deg oven for 30-45 minutes or until the onions and shallots start to turn brown and caramelize. Once onions and shallots are dark brown and tender, place all of the roasting ingredients into a stock pot and cover with the chicken stock or broth. Bring to a light simmer for 45 minutes. Pull from the heat and puree with a hand blender well. Place back on the heat and reduce by about half. Remove the sauce and strain well. Adjust the seasoning with salt and pepper. Keep warm for service.