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Makes 12 servings.

6 medium Vidalia® Onions, outer layers removed
1/4 c Canola or grape seed oil
2 leeks, white part only, chopped
2 ribs celery, chopped
2 quarts chicken stock or canned both, low sodium
1 c sweet sherry
1 c heavy cream
2 Tbs finely chopped fresh thyme

Wrap each onion separately in aluminum foil and place in a 300 F oven (or in the coals of a fireplace or grill pit) until onions feel tender all the way through, about 1 1/2 to 2 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, puree mixture in a blender until smooth.

Add salt and pepper to taste.

Garnish each serving with chives. Serve immediately.

Visit the Vidalia® Onion Committee Website -


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