Recipe courtesy of Gerry Klaskala

Roasted Vidalia Onion Soup with Black Truffle Oil

  • Level: Easy
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. 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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