Heavenly Slow-Roasted Vidalia Onion Soup
Indulge in the rich, sweet flavors of this Heavenly Slow-Roasted Vidalia Onion Soup, a delightful blend of slow-cooked Vidalia onions, delicate leeks, and creamy goodness. This recipe transforms simple ingredients into a luxurious dish that pays homage to the sweet, famed Vidalia onion. Perfect for cozy gatherings or a comforting weeknight meal, this soup is both satisfying and elegant. The addition of sweet sherry and fresh thyme elevates the soup, while the heavy cream adds a velvety texture, making it an irresistible option for onion lovers. Serve it garnished with vibrant chives for a touch of color and freshness.
N/A
Servings
300
Calories
11
Ingredients
Ingredients
Vidalia onions
6 (medium, outer layers removed)
Canola oil or Grapeseed oil
1/4 cup
Leeks
2 (white part only, chopped)
Celery ribs
2 (chopped)
Low sodium chicken broth or canned chicken broth
2 quarts
Sweet sherry
1 cup
Heavy cream
1 cup
Fresh thyme
2 tablespoons (finely chopped)
Kosher salt
(to taste)
White pepper
(to taste)
Fresh chives
1 bunch (to garnish)
Instructions
1
Preheat your oven to 300°F (150°C).
2
Wrap each Vidalia onion tightly in aluminum foil, ensuring they are completely sealed to retain moisture.
3
Place the wrapped onions directly on the oven rack or in a grill pit, and roast until they are incredibly soft all the way through, roughly 1.5 to 2 hours.
4
In a large pot over medium heat, pour in the canola or grapeseed oil.
5
Add the chopped leeks and celery to the pot. Cook them gently, stirring often, until they are softened and fragrant, about 5-7 minutes, making sure they do not brown.
6
Once the onions are done roasting, unwrap them from the foil. Carefully quarter each onion and add them to the pot with the leeks and celery.
7
Pour in the low sodium chicken broth and sweet sherry. Stir to combine and bring the mixture to a gentle simmer.
8
Let the soup simmer for about 45 minutes, allowing the flavors to meld beautifully.
9
After simmering, stir in the heavy cream and finely chopped thyme. Remove the pot from the heat.
10
Working in batches, use a blender to puree the soup until completely smooth and creamy. Be cautious with hot liquids and allow for ventilation while blending.
11
Season the soup with kosher salt and white pepper to taste, adjusting as desired.
12
Ladle the soup into bowls and generously garnish each serving with fresh chives before serving.
Nutrition Information
19g
Fat
19g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient in this soup?
The primary ingredient is Vidalia onions, which are slow-roasted to bring out their natural sweetness.
How many Vidalia onions are required?
You will need 6 medium Vidalia onions with the outer layers removed.
What temperature should I set the oven to?
Preheat your oven to 300°F (150°C) for roasting the onions.
How should the onions be prepared for roasting?
Wrap each onion tightly in aluminum foil to seal in moisture during the long roasting process.
How long do the onions need to roast?
The onions should roast for approximately 1.5 to 2 hours until they are incredibly soft.
Can I roast the onions on a grill?
Yes, you can place the foil-wrapped onions directly in a grill pit instead of the oven.
What type of oil is used for sautéing the vegetables?
The recipe suggests using 1/4 cup of either canola oil or grapeseed oil.
Which part of the leeks should be used?
Use only the white parts of the 2 leeks, chopped finely.
How long should I cook the leeks and celery?
Sauté them for 5-7 minutes until they are softened and fragrant, but do not let them brown.
When do I add the roasted onions to the pot?
Add the onions after they have finished roasting and have been unwrapped and quartered.
What kind of broth is recommended?
The recipe calls for 2 quarts of low sodium chicken broth or canned chicken broth.
Is there alcohol in this soup recipe?
Yes, the recipe includes 1 cup of sweet sherry to help elevate the flavor profile.
How long does the soup simmer after adding the broth?
The soup should simmer for about 45 minutes to allow the flavors to meld.
When is the heavy cream added?
The heavy cream is stirred in after the 45-minute simmering process is complete.
What fresh herb is used in the soup base?
2 tablespoons of finely chopped fresh thyme are added along with the cream.
How do I get the soup to be smooth?
Working in batches, use a blender to puree the soup until it is completely smooth and creamy.
What safety precautions should I take while blending?
Be cautious with hot liquids and ensure there is proper ventilation for steam while blending.
What type of pepper is best for seasoning this soup?
White pepper is recommended for seasoning to maintain the soup's pale, creamy appearance.
What is the recommended garnish?
Garnish the soup with a bunch of fresh, vibrant chives for color and freshness.
How many calories are in one serving?
Each serving of this soup contains approximately 300 calories.
What is the fat content per serving?
There are 19g of fat per serving.
How many carbohydrates are in a serving?
Each serving contains 19g of carbohydrates.
How much protein does this soup provide?
This soup provides 2.5g of protein per serving.
Is this recipe suitable for vegetarians?
As written, it uses chicken broth, but you could substitute it with vegetable broth for a vegetarian version.
What makes Vidalia onions different?
Vidalia onions are known for their high sugar content and mild flavor, which makes them perfect for slow-roasting.
Can I use dried thyme if I don't have fresh?
While fresh thyme is preferred for flavor, you can use dried thyme in smaller quantities.
What is the total number of ingredients needed?
There are 11 total ingredients in this recipe.
Can I make this soup ahead of time?
Yes, the flavors often improve after sitting, making it a great option for meal prep.
How many celery ribs are needed?
The recipe requires 2 chopped celery ribs.
What is the overall flavor profile of this soup?
The soup is described as rich, sweet, elegant, and velvety with a touch of herb freshness.