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Chilled Vidalia Onion Soup

Ingredients

  • 4 medium to large Vidalia onions
  • 4 tablespoons KORMOS extra virgin olive oil
  • 4 sprigs thyme
  • 1 teaspoon kosher salt
  • 2 cups low-sodium vegetable broth

Garnish

  • Chopped chives optional

Instructions

  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.

Nutrition Facts

 

Amount Per Serving

 

  % Daily Value*

Total Fat 14g                                    

22%

Saturated Fat 1g                            

5%

Cholesterol 0mg                             

0%

Sodium 1051mg                                 

 44%

Potassium 0mg                                 

0%

Total Carbohydrates 1g                     

0%

Dietary Fiber 0g                                     

0%

Sugars 1g

 

Protein 0g                                         

0%

 

Vitamin A                                          

6%

Vitamin C                                          

1.9%

Calcium                                             

0.4%

Iron                                                     

1.4%

* Percent Daily Values are based on a 2000 calorie diet.