By Perre Coleman Magness / The Runaway Spoon
Serves 6
2 large Vidalia onions, or other sweet yellow onions, to yield 4 cups chopped
3 tablespoons butter
2 tablespoons fresh thyme leaves
4 cups light chicken broth
1 cup milk
Kosher salt to taste
1. Peel and dice the onions. Melt the butter in a large stock pot over medium high heat, then add the onions, sprinkle over several pinches of salt and stir to coat. Add the thyme leaves. Slowly cook the onions, stirring frequently, until they are very soft and translucent, about 20 minutes. Do not let the onions brown or caramelize. When the onions are soft, add 1/2 cup of chicken broth and cook until the liquid has evaporated, being careful not to let the onions brown. Add the remaining broth, bring to a boil, reduce the heat, then cover the pot and simmer 30 minutes.
2. Remove the soup from the heat and leave to cool. When cool, puree the soup in batches in a blender. Pour the pureed soup through a strainer into a large bowl. Whisk in the milk, salt to taste, and chill until cold, at least two hours but up to overnight. Serve cold.
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