This is a wonderful soup that highlights the sweet flavor of the Vidalia onion. Long, slow cooking brings out the onion’s sweetness. It takes a while, but it’s worth it.
1 tablespoon vegetable oil
5 pounds Vidalia onions, sliced (should amount to about 14 cups)
5 cups vegetable broth
1/4 cup chives, chopped
In a large pot, heat the oil. Add the onions and stir occasionally over a low heat until they are an even caramel color. This should take about an hour and a half. Lower the heat after about 45 minutes so that you don’t scorch the onions.
When the onions are done, add 4 cups of the broth and simmer, covered, for about half an hour.
When ready, remove the onion mixture from the pot and puree. Use more than one batch if necessary. (Remember that if you’re using a blender, you must allow the soup to cool before you puree it.) Use the remaining cup of broth to adjust the thickness of the soup to your taste.
Return the soup to the pot and heat until simmering. Season with salt and pepper to taste. Garnish with the chives and serve with blue corn tortilla chips.