Recipe courtesy of Gerry Klaskala
Roasted Vidalia Onion Soup with Black Truffle Oil
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 242
- Total Fat
- 11
- Saturated Fat
- 6
- Carbohydrates
- 29
- Dietary Fiber
- 4
- Sugar
- 12
- Protein
- 9
- Cholesterol
- 28
- Sodium
- 976
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.