Recipe - Roasted Vidalia Onion Soup

3 lg Vidalia onions; cut in
wedges
3 tablespoon Vegetable oil
1 teaspoon Minced garlic
17 ounce Chicken broth
1 tablespoon Fresh thyme
1 Bay leaf
1/8 teaspoon Ground red pepper
2 tablespoon 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 recipeludigest by RecipeLu recipelu@geocities.com on Mar 13,
1998