Chilled Vidalia Onion Soup

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

4

Large Vidalia Onions

60 mL

Olive Oil

4 sprigs

Fresh Thyme

6 g

Kosher Salt

480 mL

Low-Sodium Vegetable Broth

to taste

Fresh Chives , chopped

Cooking Instructions

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Step 1

Peel and slice Vidalia Onions (4) .

Step 2

In a large skillet, heat the Olive Oil (60 mL) over medium-low heat. Add the onions and Fresh Thyme (4 sprigs) stir to coat with the olive oil and place a tight fitting lid on the pan. Cook for 3-5 minute. Do not brown the onions. Remove the thyme sprigs and discard.

Step 3

Transfer the soft onions to a food processor or blender. Add the Kosher Salt (6 g) and Low-Sodium Vegetable Broth (480 mL) and puree until smooth. Transfer to a storage container and refrigerate at least 3 hours or overnight.

Step 4

If soup separates overnight, stir it until it's smooth again, then ladle into bowls and garnish with Fresh Chives (to taste) Serve and enjoy!