Slow Roasted Vidalia Onion Soup

Total Time: 2 hrs 35 mins Preparation Time: 20 mins Cook Time: 2 hrs 15 mins

Ingredients

• Servings: 12
• 6 medium vidalia onions, outer layers removed
• 1/4 cup canola oil or 1/4 cup grapeseed oil
• 2 leeks, part only, chopped
• 2 celery ribs, chopped
• 2 quarts low sodium chicken broth or 2 quarts canned chicken broth
• 1 cup sweet sherry
• 1 cup heavy cream
• 2 tablespoons finely chopped fresh thyme
• kosher salt
• pepper, to taste
• 1 bunch fresh chives (to garnish)

Recipe

• 1 wrap each onion separately in aluminum foil and place in a 300 degree 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.
• 2 heat oil in a large pot.
• 3 add leek and celery cooking until softened but not browned.
• 4 remove onions from foil, quarter and add to pot.
• 5 add chicken stock and sherry.
• 6 simmer about 45 minutes.
• 7 stir in cream and thyme and remove from heat.
• 8 in batches, puree mixture in a blender until smooth.
• 9 add salt and pepper to taste.
• 10 garnish each serving with chives.
• 11 . serve immediately.