| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Onion, Soups |
4 |
Servings |
INGREDIENTS
| 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 |
|
2 |
minutes. |
INSTRUCTIONS
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
1/3 cup warm heavy cream into the pureed soup.
Formatted and Busted by RecipeLU
Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Mar 13,
1998
A Message from our Provider:
“You can tell how big a person is by what it takes to discourage him.”