Roasted Vidalia Onion Soup with Black Truffle Oil

Yield:
4 to 6 servings
Level:
Easy
Ingredients
  • 1 tablespoon butter
  • 4 shallots, sliced thick
  • 6 garlic cloves, peeled
  • 3 branches fresh thyme
  • 6 Vidahlia onions, peeled
  • 1 1/2 quarts chicken stock, or canned chicken broth
  • 3 tablespoons cold unsalted butter, cut into bits
  • Salt and pepper to taste
  • Black Truffle Oil for flavoring
Directions

In a Dutch oven or casserole set over moderate heat melt the butter. Add the shallots and cook, stirring, for 3 minutes. Add the garlic cloves, thyme, onions, chicken stock and salt and pepper, bring to a boil on top of the stove and cover with foil and lid. Transfer Dutch oven to a preheated 325 degree oven and cook for 4 hours. Discard thyme.

In a blender puree soup, in batches, adding butter, a little at a time, until incorporated. Return to pan and heat until hot. Correct seasoning. Ladle soup into soup bowls and drizzle with truffle oil.


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