Creamy Roasted Vidalia® Onion Soup
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Credit: Kevin Gillespie, Chef, Woodfire Grill, Atlanta
The National Culinary Review, June 2012
From the Chef
“Courtesy of Vidalia® Onion Committee”
2 large Vidalia onions
3 garlic cloves, minced
4 oz. butter
4 oz. flour
1½ quarts chicken stock
1 cup fresh corn kernels
1 cup heavy cream
Juice of 1 lemon
Salt, as needed
Method: Wrap onions in foil; roast in 350ºF oven 1 hour. Remove from oven; let cool to room temperature. Remove foil; squeeze onion out of jacket. Reserve. Heat butter in heavy-bottomed Dutch oven. Add flour; cook 5 minutes. Add garlic to roux mixture; allow to sweat 30 seconds. Add stock, corn and cream. Bring to a boil; cook 30 minutes at a simmer. Remove from heat. Add onions and lemon juice; purée in blender at high speed until completely smooth. Adjust seasoning with salt. Serve warm.
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