by Banquet Chef Karl Krebs of The Ritz Carlton, Buckhead, in Atlanta.
Roasting gives Vidalias an even richer flavor in this onion soup
3 large (about 3 pounds) Vidalia Onions, peeled and cut in wedges (13 cups)
3 tablespoons vegetable oil
1 teaspoon minced garlic
2 cans (13-3/4 ounces each) ready-to-serve chicken broth
1 tablespoon fresh thyme or 1 teaspoon dried thyme leaves, crushed
1 bay leaf
1/8 teaspoon ground red pepper
2 tablespoons chopped chives
Preheat oven to 425F. Place a 13 × 9 × 2-inch baking pan in oven for 5 minutes. Add Vidalia Onions; sprinkle with oil, stirring to coat. Bake uncovered, until Vidalia Onions are very tender and golden, stirring twice, about 50 minutes. Stir in garlic; bake until garlic softens slightly, about 2 minutes. Add chicken broth, thyme, bay leaf and red pepper; stir to combine. Cover tightly with foil; bake 20 minutes to blend flavors. 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.
Courtesy of Vidalia Onion Committee