Toss & Roast 40 minutes at 425°:
    3 Vidalia onions, cut in wedges 
    2 T. olive oil 
Add, Roast 20 minutes Longer: 
    5 cloves garlic, smashed 
 
Add & Reduce until Evaporated:
1/2 cup dry sherry                                                           

Add, Cover & Roast 20 minutes: 
5 cups chicken broth 
2 sprigs fresh thyme 
1 bay leaf 
Pinch of red pepper 
Salt to taste 
         Garnish Soup with: 
        Plain yogurt 
        Crushed peanuts 
        Sprigs of fresh 
        thyme
Final texture should be smooth with pieces of roasted onion.  
       
	Nutritional Information per 1 cup: 
        Calories 165; Total fat 7g); Calories from fat 36%; Sodium 250(mg) 

(Makes 6 cups)
Work Time: 15 minutes 
Cook Time: 1 hour 20 minutes 
 
Blend soup in small batches (don't over-blend).
Caution: This can be dangerous (splatters).
Firmly secure bowl and lid, then cover with towel.