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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
- 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)
- 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.