Peel and slice
Vidalia Onions (4)
In a large skillet, heat the
Olive Oil (1/4 cup)
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.
Transfer the soft onions to a food processor or blender. Add the
Kosher Salt (1 tsp)
Low-Sodium Vegetable Broth (2 cups)
and puree until smooth. Transfer to a storage container and refrigerate at least 3 hours or overnight.
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!