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Soup: 2 to 6 pt. Roasted Vidalia Onion Soup

Source of Recipe

chef Gerry Klaskala


List of Ingredients

6 Vidalia onions -- peeled,\par or other sweet onions
2 tablespoons unsalted butter -- melted
32 ounces vegetable stock -- or chicken stock
2 bay leaf
1/4 bunch thyme
1/2 teaspoon salt -- to taste
1/2 teaspoon freshly ground black pepper -- to taste

OPTIONAL* SEE LOWER FAT NOTE
1/2 cup unsalted butter -- cut into cubes


Recipe

Place the onions in a roasting pan with a cover or a Dutch oven. Coat with melted butter and season with salt and pepper. Add the bay leaf, thyme, and 1/4 of the stock and cover the pan with foil and then the lid. Place the pan in a preheated 325¼F (160¼C) oven for 2 1/2 hours. Remove onions from the roasting pan and place in a large sauce pan or stock pot. Add the remaining stock and simmer for 30 minutes. In a blender or food processor, carefully puree the onion mixture until smooth . Pour the mixture back into the pan and add the butter, a few cubes at a time. Stir until the butter is incorporated. Adjust seasoning with salt and pepper before ladling into warm soup bowls.
Makes approx 6 ( 1 cup ) servings.

**JENN'S LOWER FAT NOTE: omit the 1/2 cup butter cut into cubes at the end of the recipe. ( It is really not needed and the soup tastes good without it :)
Sent by: Cory -Shared by: Jennifer Hall

NOTES : (with butter) Per serving: 226.3 cal, 21.3g (83.2%) fat, 1.6g fibre, 1053mg sodium: Per serving: 5.98 points

Per serving (using lower fat note): 82.9 cal, 5.1g (54.6%) fat, 1.6g fibre, 1051mg sodium: Per serving (using lower fat note): 1.76 points