Vidalia Onions, Vidalia Onion Farms, Vidalia Onion Recipes

Slow Roasted Vidalia® Onion Soup

Slow Roasted Vidalia Onion Soup

Ingredients

  • 6 medium Vidalia onions, outer layers removed
  • 1/4 cup canola or grapeseed oil
  • 2 leeks, white part only, chopped
  • 2 ribs celery, chopped
  • 2 quarts chicken stock or canned broth, low sodium
  • 1 cup sweet sherry
  • 1 cup heavy cream
  • 2 tablespoons finely chopped fresh thyme
  • Kosher salt and white pepper to taste
  • 1 bunch fresh chives for garnish

Instructions

Wrap each onion separately in aluminum foil and place in a 300° F 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.

Heat oil in a large pot. Add leek and celery; cook until softened but not browned. Remove onions from foil, quarter and add to pot. Add chicken stock and sherry. Simmer about 45 minutes. Stir in cream and thyme. Remove from heat.

In batches, puree mixture in a blender until smooth. Add salt and pepper to taste. Garnish each serving with chives. Serve immediately. Makes 12 servings.

Nutrition Information

  • Per serving: 127 Calories
  • 7g Fat (52% calories from fat)
  • 8g Protein
  • 7g Carbohydrate
  • 27mg Cholesterol
  • 361mg Sodium Food Exchanges
  • 1 Lean Meat
  • 1 Vegetable
  • 1 1/2 Fat

Contributed by Chef/Owner Michael Tuohy, Woodfire Grill, Atlanta, GA

Michael Tuohy

Michael Tuohy
Chef/Owner
Woodfire Grill
Atlanta, GA

Since his arrival in 1986, Chef Tuohy has been a star of Atlanta's exciting dining scene. His ingredient - focused cuisine and simply-prepared dishes feature local, organic and seasonal produce, artisan meats from around the country, and impeccably fresh seafood - all prepared in a simplistic fashion on the wood grill, rotisserie or in the wood burning oven. The restaurant has been featured in national publications such as Food & Wine, Wine Spectator, Gourmet and Bon Appétit.