Yield: 4 Servings
Measure | Ingredient |
---|---|
3 larges | Vidalia onions; cut in wedges |
3 tablespoons | Vegetable oil |
1 teaspoon | Minced garlic |
17 ounces | Chicken broth |
1 tablespoon | Fresh thyme |
1 \N | Bay leaf |
⅛ teaspoon | Ground red pepper |
2 tablespoons | Chopped chives |
\N 2 | minutes. |
1. Preheat oven to 425F. Place a 13x9x2 inch baking pan in oven for 5 minutes.
2. Add onions: sprinkle with oil, stirring to coat.
3. Bake uncovered, until onions are very tender and golden, stirring twice, about 50 minutes. Stir in garlic; bake until garlic softens slightly, about 5. Add chicken broth, thyme, bay leaf, and red pepper: stir to combine.
6. Cover tightly with foil: bake 20 minutes to blend flavors.
7. 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 ⅓ cup warm heavy cream into the pureed soup.
Formatted and Busted by RecipeLU Posted to recipelu-digest by RecipeLu <recipelu@...> on Mar 13, 1998