- (Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



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 -

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages