Roasted Vidalia Onion Soup with Black Truffle Oil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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:
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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