Title: Roasted Vidalia Onion Soup
Categories: Onion, Soups
Yield: 4 Servings

3 lg Vidalia onions; cut in
-wedges
3 tb Vegetable oil
1 ts Minced garlic
17 oz Chicken broth
1 tb Fresh thyme
1 Bay leaf
1/8 ts Ground red pepper
2 tb Chopped chives

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
2 minutes.

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
1/3 cup warm heavy cream into the pureed soup.

Formatted and Busted by RecipeLU
Posted to recipelu-digest by RecipeLu on Mar 13,
1998