Roasted Vidalia Onion Soup

by Banquet Chef Karl Krebs of The Ritz Carlton, Buckhead, in Atlanta.
Roasting gives Vidalias an even richer flavor in this onion soup

Ingredients

• 3 large (about 3 pounds) Vidalia Onions, peeled and cut in wedges (13 cups)
• 3 tablespoons vegetable oil
• 1 teaspoon minced garlic
• 2 cans (13-3/4 ounces each) ready-to-serve chicken broth
• 1 tablespoon fresh thyme or 1 teaspoon dried thyme leaves, crushed
• 1 bay leaf
• 1/8 teaspoon ground red pepper
• 2 tablespoons chopped chives

Instructions

Preheat oven to 425F. Place a 13 × 9 × 2-inch baking pan in oven for 5 minutes. Add Vidalia Onions; sprinkle with oil, stirring to coat. Bake uncovered, until Vidalia Onions are very tender and golden, stirring twice, about 50 minutes. Stir in garlic; bake until garlic softens slightly, about 2 minutes. Add chicken broth, thyme, bay leaf and red pepper; stir to combine. Cover tightly with foil; bake 20 minutes to blend flavors. Remove foil and bay leaf; cool slightly. Place half in the bowl of a food processor or in a container of an electric blender; process until onions are coarsely pureed; repeat with remaining mixture. Serve hot, garnished with chives.

• Variation*: Cream of Roasted Vidalia Onion Soup: Just before serving, stir 1/3 cup warm heavy cream into the pureed soup.