Georgia's Sweet Vidalia Onions

This creamy and flavorful soup from Chef Michael Tuohy, courtesy of the Vidalia® Onion Committee, gives new meaning to onion soup. A San Francisco transplant, Chef Tuohy opened the award-winning Woodfire Grill in Atlanta in 2002. His focused cuisine features local, organic and seasonal produce, artisan meats from around the country, and impeccably fresh seafood, all simply prepared on the wood grill, rotisserie or in the wood burning oven.

Ingredients

• 6 medium Vidalia onions, outer layers removed
• 1/4 cup canola or grapeseed oil
• 2 leeks, white part only, chopped
• 2 ribs celery, chopped
• 2 quarts chicken stock or canned broth, low sodium
• 1 cup sweet sherry
• 1 cup heavy cream
• 2 tablespoons finely chopped fresh thyme
• Kosher salt and white pepper to taste
• 1 bunch fresh chives for garnish

Instructions

Wrap each onion separately in aluminum foil and place in a 300° F oven (or in the coals of a fireplace or grill pit) until onions feel tender all the way through, about 1 1/2 to 2 hours.

Heat oil in a large pot. Add leek and celery; cook until softened but not browned. Remove onions from foil, quarter and add to pot. Add chicken stock and sherry. Simmer about 45 minutes. Stir in cream and thyme. Remove from heat.

In batches, puree mixture in a blender until smooth. Add salt and pepper to taste. Garnish each serving with chives. Serve immediately. Makes 12 servings.

Nutrition Information

• Per serving: 127 Calories
• 7g Fat (52% calories from fat)
• 8g Protein
• 7g Carbohydrate
• 27mg Cholesterol
• 361mg Sodium Food Exchanges
• 1 Lean Meat
• 1 Vegetable
• 1 1/2 Fat

Additional Information

The Woodfire Grill Guide Review from About.com's City Guide to Atlanta.