Roasted Vidalia Onion Soup

Recipe By : Gerry Klaskala

2-6 Points Per Serving*

6 Vidalia onions -- peeled,\par or other sweet onions

2 tablespoons unsalted butter -- melted

32 ounces vegetable stock -- or chicken stock

2 bay leaf

1/4 bunch thyme

1/2 teaspoon salt -- to taste

1/2 teaspoon freshly ground black pepper -- to taste

OPTIONAL* SEE LOWER FAT NOTE

1/2 cup unsalted butter -- cut into cubes

Place the onions in a roasting pan with a cover or a Dutch oven. Coat with melted butter and season with salt and pepper. Add the bay leaf, thyme, and 1/4 of the stock and cover the pan with foil and then the lid. Place the pan in a preheated 325ºF (160ºC) oven for 2 1/2 hours. Remove onions from the roasting pan and place in a large sauce pan or stock pot. Add the remaining stock and simmer for 30 minutes. In a blender or food processor, carefully puree the onion mixture until smooth . Pour the mixture back into the pan and add the butter, a few cubes at a time. Stir until the butter is incorporated. Adjust seasoning with salt and pepper before ladling into warm soup bowls.

Makes approx 6 ( 1 cup ) servings.

NOTE: The town of Vidalia, Georgia has given the world one of the best tasting onions there is. These large, yellow onions are sweet enough to eat like an apple and chef Gerry Klaskala has used them to their fulllest in this wonderful and easy to prepare soup. Gerry Klaskala

JENN'S LOWER FAT NOTE: omit the 1/2 cup butter cut into cubes at the end of the recipe. ( It is really not needed and the soup tastes good without it :)

Sent by: Cory -Shared by: Jennifer Hall

NOTES : Per serving: 226.3 cal, 21.3g (83.2%) fat, 1.6g fibre, 1053mg sodium

Per serving (using lower fat note): 82.9 cal, 5.1g (54.6%) fat, 1.6g fibre, 1051mg sodium

Per serving: 5.98 points

Per serving (using lower fat note): 1.76 points