Slow Roasted Vidalia Onion Soup

3 medium Vidalia onions, outer layers removed
2 tablespoons canola or grape seed oil
1 leek, white part only, chopped
1 rib celery, chopped
1 quart chicken stock or low-sodium chicken broth
1/2 cup sweet sherry
1/2 cup heavy cream
1 tablespoon finely chopped fresh thyme
Kosher salt to taste
Ground white pepper to taste
Fresh chives, for garnish

Heat oven to 300 degrees F.

Wrap each onion separately in aluminum foil. Bake 1 1/2 to 2 hours, or until onions feel tender all the way through.

Heat oil in a large pot. Add leek and celery; cook until softened but not browned. Remove onions from foil, quarter them and add to pot. Stir in chicken stock and sherry. Bring mixture to a simmer. Let simmer about 45 minutes.

Stir in cream and thyme. Remove from heat. Puree mixture in batches in a blender until smooth. Add salt and pepper to taste. Ladle soup into bowls. Garnish each serving with chives. Serve immediately.

Per serving: 177 calories; 12.5g fat (64 percent calories from fat); 5g saturated fat; 31mg cholesterol; 4g protein; 12g carbohydrate; 4g sugar; 1g fiber; 231mg sodium; 39mg calcium; 153mg potassium

Serves 6.