Author Notes: The subtle, sweet flavors in this Chilled Vidalia Onion Soup are completely unexpected. An ideal starter for any summer meal.
—garlic and zest
medium to large Vidalia onions
tablespoons olive oil
sprigs fresh thyme
teaspoon kosher salt
cups low-sodium vegetable broth
chopped chives (optional)
- Peel and slice the onions. In a large, heavy-bottomed skillet, heat the olive oil over medium-low heat. Add the onions and thyme, stir to coat with the olive oil and place a tight fitting lid on the pan. Cook for 3-5 minutes, stirring occasionally, until the onions are soft and translucent. Do not brown the onions. Remove the thyme sprigs and discard.
- Transfer the soft onions to a food processor or blender. Add the kosher salt and vegetable broth and puree until smooth. Transfer to a storage container and refrigerate at least 3 hours or overnight.
- If soup separates overnight, stir it until it's smooth again, then ladle into bowls and garnish with chopped chives.