Ingredients:
6 medium Vidalia onions, outer layers removed
1/4 cup canola or grapeseed oil
2 leeks, white part only, chopped
2 ribs celery, chopped
2 quarts chicken stock or canned broth, low sodium
1 cup sweet sherry
1 cup heavy cream
2 tablespoons finely chopped fresh thyme
Kosher salt and white pepper to taste
1 bunch fresh chives for garnish
Directions:
Wrap each onion separately in aluminum foil and place in a 300-degree oven (or in the coals of a fireplace or grill pit) until onions feel tender all the way through, about 1 1/2 to two hours.
Heat oil in a large pot. Add leek and celery; cook until softened but not browned. Remove onions from foil. quarter and add to pot. Add chicken stock and sherry. Simmer about 45 minutes. Stir in cream and thyme. Remove from heat.
In batches, purée mixture in a blender until smooth. Add salt and pepper to taste.
Garnish each serving with chives. Serve immediately.
6 medium Vidalia onions, outer layers removed
1/4 cup canola or grapeseed oil
2 leeks, white part only, chopped
2 ribs celery, chopped
2 quarts chicken stock or canned broth, low sodium
1 cup sweet sherry
1 cup heavy cream
2 tablespoons finely chopped fresh thyme
Kosher salt and white pepper to taste
1 bunch fresh chives for garnish
Directions:
Wrap each onion separately in aluminum foil and place in a 300-degree oven (or in the coals of a fireplace or grill pit) until onions feel tender all the way through, about 1 1/2 to two hours.
Heat oil in a large pot. Add leek and celery; cook until softened but not browned. Remove onions from foil. quarter and add to pot. Add chicken stock and sherry. Simmer about 45 minutes. Stir in cream and thyme. Remove from heat.
In batches, purée mixture in a blender until smooth. Add salt and pepper to taste.
Garnish each serving with chives. Serve immediately.
Recipe Type: Authentic
Author: Chef Michael Tuohy
Restaurant: Woodfire Grill, Atlanta
Source: http://cjonline.com/stories/011806/fla_recipes.shtml