5 Ingredients or Fewer

Chilled Vidalia Onion Soup (Chilled)

July 27, 2016
5 Stars
Photo by garlic and zest
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

  • Serves 4
  • 4 medium to large Vidalia onions
  • 4 tablespoons olive oil
  • 4 sprigs fresh thyme
  • 1 teaspoon kosher salt
  • 2 cups low-sodium vegetable broth
  • chopped chives (optional)
In This Recipe
  1. 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.
  2. 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.
  3. If soup separates overnight, stir it until it's smooth again, then ladle into bowls and garnish with chopped chives.

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1 Review

Amy July 31, 2019
I’ve had this on a Pinterest board to try for some time. I was a little skeptical of a cold onion soup, but the Vidalia flavor works well for it (though I think this would be good warm too). It’s delicate and surprisingly creamy for having just a few ingredients. The thyme and chives add nice depth of flavor. I’ll definitely make this again.